 |
THREE CHEESE GARLIC BREAD |
| Just baked French bread topped with fresh garlic and a bubbly hot blend of cheddar, jack and parmesan cheeses. |
| |
| CREAMY SHRIMP, SPINACH & ARTICHOKE DIP |
| Spinach, artichoke hearts and shrimp all mixed with a bubbly hot blend of jalapeño jack and parmesan cheese. Topped with diced fresh tomatoes and served with our fresh-baked garlic-parmesan crostinis for dipping. |
| |
| GRILLED FILET MIGNON & BLEU CHEESE FLATBREAD |
| Tender, seared filet mignon paired with caramelized onions, jack, cheddar and bleu cheeses – all on top of garlic butter-brushed, grilled flatbread. |
| |
| LOADED IDAHO POTATO SKINS |
| Crispy Idaho potato skins loaded with fresh grated jack and cheddar cheeses, crumbled bacon, sour cream and green onions. |
| |
| CRAB CAKES |
| Made with tender lumps of crab meat in our kitchen every morning. Coated in crunchy Panko breadcrumbs and cooked until crispy on the outside and moist on the inside. Served with chef-made tartar sauce and a wedge of lemon. |
| |
| JUMBO PRAWN COCKTAIL |
| Plump prawns prepared daily by our chefs. Served chilled with our own Chef-Made Atomic Horseradish cocktail sauce. |
| |
| CRISPY GARLIC-PEPPER ZUCCHINI |
| Freshly cut zucchini, dipped in our garlic-pepper batter and breadcrumbs then gently fried to a crispy golden brown. Served with our cool cucumber dip. |
| |
| CHICKEN TENDERS |
| Hand-breaded with seasoned Panko breadcrumbs and lightly fried to a crispy golden brown. |
|
| Original-style: Served with a dipping duo of buttermilk Ranch dressing and smoky-molasses BBQ sauce. |
|
| Spicy Buffalo-style: Tossed in kickin’ Buffalo sauce and served with creamy bleu cheese dressing for dipping |
| |
| SAMPLER PLATTER |
| Everyone’s favorites all in one spot. Shrimp Cocktail with our own Chef-Made Atomic Horseradish cocktail sauce, Crispy Garlic-Pepper Zucchini, Loaded Idaho Potato Skins and Buffalo Chicken Tenders. Sharing feels so good! |
| |
