Hours:
Sunday/Wednesday/Thursday 4:00 pm to 10:00 pm (Closed Monday-Tuesday)
Friday - Saturday 4:00 pm to 11:00 pm
Lunch: Monday-Friday 11:00 am to 2:00 pm
Sunday Brunch: 10:00 am to 2:00 pm
Today's Features
Today's Features
Today's Features

Dinner Features

Thursday, March 21, 2019

Featured Starter

Oysters Rockefeller

Oysters topped with buttery sauce, spinach and cheese, then baked.

13

 

Seasonal Salad

Wimbledon Salad

Mixed greens, sliced apple, chevre cheese, shaved onion, and sliced almonds.  Served with a side of sweet strawberry vinaigrette.

11

 

Featured Soups

Chicken Noodle

$4 bowl

Chicken Tortilla

Circle L Chili  

 $5 bowl

 

Featured Entrees

 

18oz Bone-In Ribeye

Served with cowboy potatoes and broccoli.

38

 

Bacon Wrapped

Pork Tenderloin

8 oz. tenderloin of pork wrapped in pecan smoked bacon and broiled to order. Served over mashed potatoes with a side of steamed broccoli, finished with an Ohio maple cream.

17

 

Seafood Linguine

Bay scallops and tiger shrimp pan seared with garlic and deglazed with white wine and a touch of lemon juice. Tossed with imported linguine, roasted tomato and fresh spinach. Finished with herb-compound butter.

28

 

Fresh Catch of the Day

Potato Crusted Sea Bass

Chilean Sea Bass pan seared and finished in the oven.  Served with creamy mashed potatoes and asparagus.  Finished with lemon buerre blanc.

32

 

Broiled Cold Water

Lobster Tail

One-pound lobster tail broiled with white wine, lemon and butter, served with House vegetables and your choice of side.

(Market Price)

 

Tempting Treats!

 

All of our desserts are prepared in house, from scratch. Today’s featured dessert is:

Chocolate Stout Cake

Topped with cream cheese frosting

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