FROM THE BAR
We have four flat screen TVs, over 70 bourbons, 12 draft beers, and over 30 bottles of beer.
SMOKED CHICKEN SALAD
Served on toasted Rye with swiss.
Lump crab meat on toasted Rye with swiss.
Crab cake on a toasted, cracked black pepper bun topped with lettuce, tomato, red onion, and mustard creme.
Fried oysters on a baguette, topped with lettuce, tomato, red onion, homemade pecan wood smoked bacon, and remoulade sauce.
Our very own raised Wagyu beef, grilled to perfection with your choice of toppings.
Thinly sliced filet mignon topped with fire roasted mushrooms, onions, smoked blue cheese, and balsamic reduction on cracked pepper bun.
An 8 oz. Wagyu burger with swiss, american cheese, and fire roasted onions on grilled Rye.
Slow roasted Wagyu cooked in red wine and Italian herbs, thinly sliced, served on a baguette then topped with roasted red peppers and giardinera.
Cherry wood smoked Wagyu on cracked pepper bun.
Lettuce, Tomato, Onion
Smoked Cheddar Cheese
Smoked Blue Cheese
Homemade Pecan wood smoked bacon
Fire Roasted Mushrooms
Fire Roasted Onions
APPLE WOOD SMOKED CHICKEN WINGS
Tossed with your choice of sauce: BBQ, hard cider hot sauce, or sriracha butter.
TRUFFLED DUCK FAT FRIES
Thin cut fries cooked in duck fat and tossed with truffle salt.
DUCK CONFIT POTATO SKINS
Potato skins fried in duck fat, seasoned with truffle salt then topped with confit and parmesan cheese.
Twelve oysters lightly breaded, fried, and served with cocktail sauce and remoulade.
Lump crab meat lightly seasoned and pan friend then served with mustard creme.
Four Prawns (1/2 pound) served with cocktail sauce.
HOMEMADE PECAN WOOD SMOKED BACON
Soup of the day
Loaded Baked Potato Soup
Smoked Steak Chili
Mixed greens with red onion, grape tomatoes, cucumber, shredded cheese, and croutons.
BRONZED SOCKEYE SALMON CEASAR
Crisp romaine tossed with ceasar dressing, fresh parmesan, croutons, and red onions.
Mixed greens tossed with blood oranges, confit, hazelnuts, and blood orange vinaigrette.
Mixed greens, red onions, grape tomatoes, cucumber, smoked blue cheese, topped with Basil Hayden flank steak.
Ranch, Blue Cheese, Italian, Ceasar, French, Balsamic Vinaigrette, Blood Orange Vinaigrette
a la carte - $2.50
Truffled Duck Fat Fries
Andouille Potato Salad
Baked Sweet Potato
Loaded Baked Potato +
all children's meals served with french fries
MINI CORN DOGS
Wagyu cattle produce arguably the finest beef in the world. The cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids, higher marbling, flavor, and tenderness that takes this red meat to exceed quality well beyond prime.... and naturally raised only 6 miles from your table, by LC Cattle Company.
FROM THE GRILL
Grilled to your liking, atop a bed of rice then topped with fire roasted mushrooms, onions, and Basil Hayden's demi glace.
12 OZ CHOPPED SIRLOIN
Grilled to perfection then topped with fire roasted mushrooms, onions, and Basil Hayden's demi glace.
BASIL HAYDEN'S FLANK STEAK
A flank steak marinated in Basil Hayden bourbon marinade then grilled to your liking.
BASIL HAYDEN'S SHORT RIBS
Short ribs served on a bed of mashed potatoes.
16 oz ribeye grilled to order.
14 OZ NY STRIP
8 OZ TOP SIRLOIN
8 OZ FILET MIGNON
CARPACCIO ATLAS STYLE
Ancho and coffee encrusted 8 oz. filet topped with smoked blue cheese and 20 yr. old Balsamic.
8 oz. filet stuffed with lump crab then topped with bearnaise and grilled asparagus.
FROM THE SMOKER
Apple/Pecan wood smoked.
Cherry wood smoked.
$15 / $22.
BABY BACK RIBS
1/2 or full rack, dry rubbed and Pecan wood smoked
Twelve oysters lightly breaded and fried then served with cocktail and remoulade.
CHILEAN SEA BASS
Pan seared then topped with lump crabmeat with garlic beurre blanc.
Three 3 oz. catfish fillets lightly blackened topped with lump crab meat and garlic beurre blanc sauce.
BRONZED SOCKEYE SALMON
8 oz. sockeye salmon fillet lightly blackened and topped with garlic beurre blanc sauce.
Two large crab cakes pan fried to perfection served with mustard creme.
(Portuguese Scampi) 5 prawns cooked in the chef's homemade recipe served over rice.
SWEET REVENGE STRAWBERRY PIE
Classic strawberry pie infused with Sweet Revenge Strawberry Bourbon (21 and over).
BOURBON BROWNIE A LA MODE
Bourbon infused fudge brownie topped with french vanilla ice cream and chocolate sauce.
THE MANAGE TRIOS'
French vanilla, salted caramel, and coffee ice creme topped off with caramel, chocolate, and raspberry sauce with waffle cone squares.
KEY LIME SUNRISE
The distinctive tang of Key Lime accents and velvety cheese cake mousse with an all butter cookie crust.
SINFUL SEVEN CAKE
Intense chocolate cake, rich chocolate cheesecakes, white-chocolate mousee topped with chocolate icing, chocolate morsels, chocolate curls, and chocolate rosettes.