Lunch Dinner Menu

Chef’s Daily Lunch Specials

Fresh Fish

Monday - Salmon - w/ lemon dill butter

Tuesday - Mahi-Mahi - w/ cilantro chimichurri

Wednesday - Grouper Fingers - w/ house tartar

Thursday - Sea Scallops - seared or blackened

Friday - Fresh Catch / Chef’s Choice

Classic Signature Sandwiches

Monday - Authentic Philly Cheese Steak

Tuesday - The “Rachel” on Light Rye

Wednesday - Chilled Lobster and Shrimp Roll

Thursday - Cajun Shrimp Po-Boy

Friday - Smoked BBQ Pulled Pork

Orlando’s Award Winning Burgers

1/2 pound burgers are pattied fresh daily - served with french fries

Try your burger with our “Iceberger Bun” | Add Nueske’s applewood smoked bacon - 2.5

Tap Room Classic - 12.9

with Tillamook cheddar cheese

College Park - 14.9

with bacon, avocado and jack cheese

Steakhouse - 15.5

jack cheese, bacon and crispy onion strings with A-1 horseradish sauce

The Southern Gentleman - 14.9

house made pimento cheese, capers and Nueske’s applewood smoked bacon

Southwest Par - 14.5

with pepper jack cheese, jalapeño, tortilla strips and house made guacamole

Patty Melt - 13.9

on rye with sautéed onions and melted American cheese

Tap Room Favorites

Sandwiches Served with French Fries or Substitute Sweet Potato Fries, Onion Rings or Fresh Fruit for an additional 1.5

Chicken Milanese - 18.5

herb breaded cutlet over pasta with tomatoes and lemon caper sauce

Grilled Chicken Adela - 12.9

marinated chicken tenders, heirloom tomatoes with asiago cheese

Blackened Salmon BLT - 16.5

on toasted rye bread with bacon, lettuce, tomato and red pepper aioli

College Park Chicken Sandwich - 13.9

with bacon, avocado and jack cheese

Fresh Apple & Bacon Grilled Cheese - 12.9

Gouda, Tillamook cheddar, Emmenthaler swiss, almonds and fig preserves

Buffalo Chicken Sandwich - 12.5

with bleu cheese dressing

Corned Beef Reuben - 13.5

on lightly toasted rye with sauerkraut, swiss cheese and russian dressing

Chicken Tender Basket - 12.9

hand cut, hand battered; with french fries, with honey mustard sauce

Crab Cake and Fries - 15.9

Maryland style, jumbo lump, house made

Fish and Chips - 16.9

hand dipped, beer battered cod; with french fries and cole slaw

Fish Tacos - 2 Tacos 13.9 / 3 Tacos 17.5

choice of corn or flour tortillas; with black beans and yellow rice

Healthy Options

Hummus with Cilantro Chimichurri - 9.9

fresh vegetables with pita points

Tap Room Lettuce Wraps - 12.5

stir fry chicken, mushrooms and water chestnuts in a stir fry sauce

California Turkey Wrap - 11.5

avocado, cheddar cheese, tomatoes, lettuce in a flour tortilla

Homemade Black Bean Burger - 11.9

on multi-grain bun with arugula, tomato and house made guacamole

Fresh Turkey Burger - 13.5

on multi-grain bun with house made guacamole - while they last

Caprese Salad with Blackened Chicken - 13.9

fresh mozzarella, tomato and basil

Mediterranean Wrap - 11.9

hummus, baby spinach, feta, avocado with kalamata olives and peppadew peppers

Fresh Signature Salads

Russian • Bleu Cheese • Honey Mustard • Ranch • Citrus Vinaigrette • Balsamic Vinaigrette • Soy Ginger

Ahi Tuna Salad - 18.5

roasted red peppers, tomato, kalamata olives, egg and asparagus with soy ginger dressing

Tenderloin Steak Salad - 16.9

over spinach with portabella mushrooms, bleu cheese, onions and tomato

The Superman Salad - 13.9

baby kale, arugula, quinoa, walnuts, craisins, avocado, tomato and edamame

Apple Almond Chicken Salad - 13.9

tossed in citrus vinaigrette, with diced tomato, cheddar and jack cheeses

Wedge Salad - 9.9

Roth buttermilk blue cheese, Nueske’s applewood smoked bacon, heirloom tomatoes and balsamic glaze

Crispy Chicken Salad - 14.9

chopped egg, tomato, cheddar and jack cheese with honey mustard dressing

Caesar Salad - Grilled Chicken 12 / Blackened Shrimp 14.9

with fresh romaine lettuce, house made dressing

Cobb Salad - 14.5

chicken, bacon, egg, tomato, avocado with bleu and cheddar cheeses

Spinach Salad - 11.9

with mushrooms, bacon, artichoke hearts, chopped egg tossed in citrus vinaigrette

Southwest Chicken Salad - 14.9

avocado, tomato, black beans, corn, cheddar and jack cheese with salsa and sour cream

Appetizers, Flat Breads and Shared Plates

Flat Bread add ons - House Made Meatball 3.5 / Grilled Chicken 4.5 / Grilled Shrimp 7.5

Deviled Eggs - 9.9

house made, southern style with diced Nueske’s applewood smoked bacon - while they last

Fresh Prince Edward Island Mussels - 11.5

steamed in white wine and garlic butter with grilled artisan bread

Buffalo Cauliflower - 9.9

flash fried & topped with bleu cheese crumbles, served with carrots, celery and ranch dressing

Thai Chili Shrimp - 11.9

a little sweet, a little heat over crispy rice noodles

Meatballs Marinara - 10.9

house made; smothered in mozzarella with artisan grilled bread

Buffalo Shrimp - 12.9

lightly breaded, with carrots, celery and bleu cheese dressing

Tap Room Bleu Cheese Chips - 9.5

home style chips topped with bleu cheese crumbles and balsamic glaze

Hot Jumbo Lump Crab & Cheese Dip - 13.9

topped with fresh tomato & scallions; served with toast points

Fresh Seared Tuna Sashimi - 17.9

#1 sushi grade center loin cut; choice of sesame or peppercorn

Buffalo Cauliflower - 9.9

flash fried & topped with bleu cheese crumbles, served with carrots, celery and ranch dressing

Pimento Cheese Board - 10.9

house made; melted into bread bowl with Nueske’s applewood smoked bacon

Grilled Chicken Quesadilla - 11.5

sautéed onions, cheddar and jack cheese; house made guacamole

Tomato, Basil and Mozzarella Flat Bread - 11.9

fresh tomatoes and feta cheese

Tenderloin Steak Flat Bread - 14.9

sauteed onions, bacon, bleu cheese and balsamic glaze

Homemade Soups

French Onion - 7

baked with crouton and melted Emmenthaler swiss cheese

Chicken Vegetable - 6

made with white and dark meat and fresh vegetables

Texas Style Turkey Chili - 7

all meat, no beans

Black Bean and Ham - 6.9

with sour cream and red onions

Hand Cut Steaks and Chops

add ons - Sea Scallops 8 / Crab Cake 9 / Cowboy Style 3

Tuna Mignon - 25

Sushi Grade; sesame or peppercorn crusted, with asparagus and yellow rice

Prime 14 oz. Delmonico Steak - 32

with loaded mashed potatoes and sautéed spinach

Cowboy Ribeye - 34

Roth buttermilk blue cheese, onion straws, balsamic reduction with asparagus and mashed potatoes

Filet Mignon / 6oz - 29 / 8oz - 33

lettuce, cheddar, tomato and avocado

Filet Mignon -
6oz. Maryland Style Crab Cake - 35

with loaded mashed potatoes and asparagus

Bone-In Center Cut Pork Chop - 19

thick cut “lollipop chop” with loaded mashed potatoes and broccoli

Grilled Filet Tips - 24

with linguini tossed in roasted garlic butter sauce

Fresh Grilled Fish & Seafood

Parmesan Encrusted Grouper - 26

topped with lemon beurre blanc; with yellow rice and grilled asparagus

Atlantic Salmon - 19.9

topped with lemon dill butter, with yellow rice and steamed broccoli

Mediterranean Shrimp Pasta - 19.9

garlic, artichoke, feta cheese, tomato, peppadew peppers and kalamata olives

Crab Cakes - 32

2 Maryland style, jumbo lump, house made; with yellow rice and grilled asparagus

Seared Sea Scallops - 26

with yellow rice and sautéed spinach

Fried Shrimp - 17.9

lightly breaded; with cole slaw and french fries

Mahi-Mahi - 19.9

topped with cilantro chimichurri; with yellow rice and sautéed spinach

Fresh Vegetable Selection

Grilled Asparagus / Sautéed Spinach / Steamed Broccoli / Heirloom Tomato - 4

Chef’s Weekly Dinner Specials

Choice of Fresh Garden Salad, Small Caesar Salad or Small Wedge Salad

Monday: Grilled London Broil - 17.9

with loaded mashed potatoes 

Tuesday: Half Chicken - 17.9

brined and smoked in house, with loaded mashed potatoes

Wednesday: Spicy Shrimp & Grits - 19.9

with Andouille sausage, with house made parmesan grits

Thursday: Chicken Fried Chicken - 18

hand battered, homemade bacon gravy with mashed potatoes

Friday: The Tap Room Lobster Roll - 22.9

with brown butter; with spinach mushroom risotto

Friday: Herb Encrusted Prime Rib - Queen and King cut 23 / 26

with loaded mashed potatoes

Saturday: The Tap Room Lobster Roll - 22.9

with brown butter; with spinach mushroom risotto

Saturday: Herb Encrusted Prime Rib - Queen and King cut 23 / 26

with loaded mashed potatoes

Sunday: Homemade Meatloaf - 16.5

with mashed potatoes

*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