Restaurant Menu

Basil pesto marinated burrata cheese, white balsamic marinated Roma tomatoes, and oven-toasted baguette. Garnished with fresh basil and black pepper.

Leinenkugel Summer Shandy battered boneless wings. Choose honey BBQ, buffalo sauce, or sriracha bourbon. Accompanied by celery, carrots, and ranch dressing.

½-Pound of Leinenkugel Summer Shandy battered cheese curds served with roasted jalapeño jelly and ranch dressing.

Slow-roasted pork shoulder piled high over tri-color chips and topped with queso, cheddar cheese, refried beans, pico de gallo, and a chipotle cream sauce.

Combo appetizer of pretzel bytes, pulled pork nachos, fried pickles, and spud puppies. Served with house-made ranch and whole grain honey mustard (no substitutions).

Your choice of classic buffalo, honey BBQ, or sriracha bourbon sauce. Garnished with celery, carrots, and ranch dressing.

House-made hummus topped with feta and chili oil and accompanied by carrots, celery, Kalamata olives, PAC-cumbers, sweet pepper strips, and pita.

Quesadilla, oven roasted chicken, mixed bell peppers, onions, and avocado aioli. Topped with pico de gallo.

Rings of lightly breaded calamari with a spicy Cajun remoulade.

Your choice of (three) blackened chicken, (three) carne asada, (three) tempura fried tilapia, or (three) carnitas. Topped with pico de gallo and cilantro and served with salsa verde, cheese, and salsa roja.

Spicy Tuna, Cucumber, Avocado, Scallions

Crab, Cucumber, and Avocado

Salmon and Philadelphia Cream Cheese Topped with Orange Tobiko Masago

Fried Chicken Tenders, Romaine Lettuce, Crispy Applewood Smoked Bacon, Heirloom Grape Tomatoes, Avocado, Cucumber, Red Onions, Diced Egg, Mozzarella Cheese, and Spicy Honey Mustard Dressing

Crispy romaine lettuce, house-made Caesar dressing, and parmesan cheese topped with a char-grilled chicken breast.

House-made vanilla custard with a crispy sugared crust, fresh berries, and topped with a brown sugar lace cigar

Oreo® cookie crust, with house-made cheesecake filling and a sugared brûlée top, accented with raspberry coulis