SERVED ON TOASTED SLIDER BUN WITH CHIPOTLE MAYO

beef
chicken

EGGROLL FILLED WITH DICED CHICKEN, BEANS AND CORN. SERVED WITH RANCH

LIGHTLY BREADED CALAMARI WITH BROCCOLI AND PEPPERS

CORN TORTILLA FILLED WITH MONTEREY JACK CHEESE, PEPPERS, AND ONIONS. CHOICE OF PROTEIN THEN GRILLED. SERVED WITH SOUR CREAM AND SALSA

chicken - 2.00
steak - 3.00
shrimp - 3.00
veggie

PULLED BRAISED SHORT RIBS, PICO DE GALLO AND APPLE VINAIGRETTE SLAW

RED CABBAGE SLAW AND CILANTRO ON SOFT TORTILLA

WARM CRAB DIP SERVED WITH FRESH TORTILLA CHIPS

NATURAL CUT FRIES, TOPPED WITH CRAB DIP, WHITE CHEDDAR AND LUMP CRABMEAT

BEER BATTERED ONION RINGS DUSTED WITH PARMESAN. SERVED WITH CHIPOTLE RANCH

GOAT CHEESE CURDS BATTERED AND DEEP FRIED TO PERFECTION WITH BALSAMIC GLAZE