Pepperoni, Sausage, Bacon, Mushroom, IPA Onions, Tomato, Extra Cheese, Red Onion, Jalapeño, Pineapple, Roasted Red Pepper, Artichoke, Black Olive, Wood Roasted Mushroom, Basil Pesto Herbed garlic sauce with fresh and shredded mozzarella cheese Traditional tomato sauce and shredded mozzarella & provolone cheeses Mixed lettuce tossed in Greek yogurt 1000 Island, topped with tomato, bacon, egg, avocado, blue cheese and grilled chicken Pizzas 12”/14”Īll pizzas made with our signature housemade dough and baked in our wood burning oven. Grilled romaine, tomato, red onion, avocado, blue cheese crumbles, steak sauce vinaigrette and grilled hanger steak Roasted sweet potato, baby kale, feta cheese, mango pico de gallo and tahini vinaigrette Mixed lettuce, BBQ chicken breast, charred corn, bacon, pickled red onion, black beans, cheddar and pepper jack tossed in a BBQ ranch dressing and topped with fried onion strings Sub grilled chicken upon requestīaby kale, spiced pecans, feta cheese, strawberry, avocado and orange-honey vinaigrette Southern fried chicken, tomato, roasted corn, black beans, tortilla strips and pepper jack cheese tossed in creamy chipotle ranch. Merkt’s cheddar, spinach, artichoke, garlic and parmesan with tortilla chips. Served with carrots, celery and choice of blue cheese or ranch. Served with remoulade, mango pico de gallo and dressed baby kaleĬlassic Buffalo, Nashville Hot, Korean BBQ, Chimichurri, Agent Orange, or BBQ. Two crab cakes, pan seared and finished in our wood burning oven. Two types of sausage, pub cheese, baked pretzels, house pickles, spicy mustard and crostinis Waffle battered chicken breast, maple syrup, powdered sugarīlack bean hummus topped with fresh avocado and served with grilled pita and fresh vegetablesīeer queso, mustard and hefeweizen whipped cream cheese dips Pork, beef and bacon meatballs and spicy Amatriciana sauce Tortilla chips smothered in spicy beer queso, shredded cheddar, tomato, pickled red onion, black beans, Jalapeño and sour cream, served with guacamole and salsa.
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