Lunch/Dinner Menu
Make A Reservation
Try your burger with our “Iceberger Bun”
with Tillamook cheddar cheese
with applewood smoked bacon, avocado and jack cheese
jack cheese, applewood smoked bacon and crispy onion strings with A-1 horseradish sauce
applewood smoked bacon, fried goat cheese, fig preserves and arugula
burger patty with a wedge salad; no bun, no carbs
on rye with sautéed onions and melted American cheese
*Substitute any burger with a turkey burger
on toasted rye bread with applewood smoked bacon, lettuce, tomato and red pepper aioli
with applewood smoked bacon, avocado and jack cheese
Gouda, Tillamook cheddar, Emmenthaler swiss, almonds and fig preserves
with bleu cheese dressing
on lightly toasted rye with sauerkraut, swiss cheese and russian dressing
hand cut, hand battered; with french fries, with honey mustard sauce
jumbo lump with house made rémoulade
choice of corn or flour tortillas; with black beans and yellow rice
Sandwiches Served with French Fries or Substitute Sweet Potato Fries, Onion Rings or Truffle Fries for 1.75
on multi-grain bun with sautéedonions, fried goat cheese, arugula and tomato
with quinoa, edamame, tomatoes, corn salsa, feta and avocado
on multi-grain bun with smashed avocado - while they last
marinated chicken tenders, heirloom tomatoes with asiago cheese
stir fry chicken, mushrooms and water chestnuts
avocado, cheddar and jack cheese, tomatoes, shredded iceberg
fresh mozzarella, tomato, basil and balsamic glaze
with goat cheese, red onion, olive oil and heirloom tomatoes
Russian • Bleu Cheese • Honey Mustard • Ranch • Citrus Vinaigrette
Balsamic Vinaigrette • Soy Ginger • Basil Lime Vinaigrette
roasted red peppers, tomato, kalamata olives, egg and asparagus
spinach, portobello mushrooms, onions, bleu cheese crumbles and tomato
spinach, arugula, walnuts, craisins, avocado, tomato, quinoa and edamame
tossed in citrus vinaigrette, with diced tomato, cheddar and jack cheeses
chopped egg, tomato, cheddar and jack cheese
Grilled Chicken 14 / Blackened Shrimp 17.5
chicken, bacon, egg, tomato, avocado with bleu, cheddar and jack cheeses
sliced pear, pine nuts, craisins, bleu cheese crumbles, balsamic glaze and olive oil
house made with applewood smoked bacon - while they last
fresh smoked; with pickled vegetables and crackers
topped with bleu cheese fondue, balsamic glaze and scallions
steamed in white wine and garlic butter with grilled artisan bread
flash fried, served with bleu cheese fondue, buffalo sauce and celery
house made; smothered in mozzarella with toast points
lightly breaded, celery and bleu cheese dressing
topped with fresh tomato & scallions; served with toast points
center loin cut; choice of sesame or peppercorn
sautéed onions, cheddar and jack cheese
fresh tomatoes and feta cheese | add meatball - 16.4
sautéed onions, bacon, bleu cheese and balsamic glaze
with sauteed mushrooms, onions and garlic butter
angel hair pasta tossed in roasted garlic butter sauce with heirloom tomatoes
thick cut "lillipop chop"
thick cut “lollipop chop”
All entrees served with your choice of 2 sides.
wild caught; topped with lemon dill butter
topped with cilantro chimichurri
sesame or peppercorn encrusted
topped with lemon beurre blanc
topped with lemon dill butter
with artichoke, feta cheese, tomato, peppadews, and kalamatas
jumbo lump with house made rémoulade
seared or blackened
herb breaded cutlet over pasta with tomatoes and a lemon caper sauce
marinated chicken thighs over black beans and yellow rice
smothered in mushrooms, spinach and Emmenthaler swiss cheese
lightly breaded with house made cocktail, french fries and cole slaw
hand dipped, beer battered cod, with french fries, coleslaw and house made tartar
Baked Sweet Potato • Yukon Gold Mashed Potatoes • Heirloom Tomatoes • Yellow Rice
Sautéed Asparagus • Sautéed Spinach • Sautéed Broccolini • Baked Potato
Choice of fresh garden salad, small Caeser salad or substitute wedge salad for $4
While They Last!
*Florida State food code requires us to inform you that consuming raw or undercooked meats, seafood and eggs may increase the risk of food borne illness.
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