STARTERS
SPINACH ARTICHOKE DIP
$ 9
Fresh spinach, artichoke hearts, and cream cheese topped with mozzarella and baked. Served with pita chips. (GF option, V)
TRUFFLE FRIES
$ 9
French fries tossed in white truffle oil, shaved parmesan cheese, and fresh herbs. Served with house-made garlic aioli and burger sauce. (DF option, V)
SALMON RANGOONS
$ 9
Five wonton wrappers stuffed with poached salmon and cream cheese, deep-fried and served with sweet chili sauce.
GOAT CHEESE DROP BISCUITS
$ 8
Six freshly baked goat cheese-infused biscuits served with strawberry preserves and whipped honey butter. (V)
SOUPS
SUMMER VEGETABLE
$ 6 Cup 8 Bowl
Sautéed zucchini, yellow squash, corn, bell peppers, onions, and tomatoes in a house-made vegetable broth. (DF, GF, V)
FRENCH ONION
$ 8 Cup 10 Bowl
Caramelized onions simmered in a house-made veal stock, topped with croutons and Gruyère cheese, then baked to perfection. (DF/GF options)
SALADS
HOUSE SALAD
$ 6
Mixed lettuces topped with Parmesan cheese, hard-boiled eggs, tomatoes, cucumbers, carrots, red onions, croutons, and your choice of dressing. (DF/GF options, V).
Add Bacon $2 · Grilled Chicken $5 · Salmon $8
Add Bacon $2 · Grilled Chicken $5 · Salmon $8
INDIANA COBB
$ 17
Hand-breaded fried chicken atop romaine lettuce with grilled corn, cheddar cheese, tomatoes, cucumbers, bacon, and hard-boiled eggs. Served with ranch dressing. (DF option).
Add Bacon $2 · Grilled Chicken $5 · Salmon $8
Add Bacon $2 · Grilled Chicken $5 · Salmon $8
CHARLEY CREEK BIBB
$ 9
Bibb lettuce with dried cranberries, white cheddar, candied pecans, and strawberries. Served with house-made apple dressing. (DF option, GF, V).
Add Bacon $2 · Grilled Chicken $5 · Salmon $8
Add Bacon $2 · Grilled Chicken $5 · Salmon $8
STEAKHOUSE WEDGE
$ 26
Grilled six-ounce sirloin served on crisp iceberg lettuce with bleu cheese crumbles, red onions, tomatoes, bacon, and house-made bleu cheese dressing. (DF option, GF)
ENTRÉES
Add a house salad or cup of soup for $4
NEW YORK STRIP
$ 35
Grilled fourteen-ounce striploin steak served over a potato cake filled with bacon and cabbage. Served with grilled asparagus and portobello mushrooms and finished with Boursin cheese. (DF option, GF)
STEAK DIANE
$ 30
Two four-ounce seared beef medallions served over mashed potatoes with asparagus and topped with a creamy mushroom sauce. (GF)
SALMON
$ 26
Eight ounces of seared Faroe Islands salmon served over ratatouille with bright red pepper sauce. (DF, GF)
CHICKEN SCHNITZEL
$ 17
Fried panko-crusted chicken breast over mashed potatoes, topped with chicken velouté and served with sautéed green beans.
BEEF BRISKET
$ 23
Eight ounces of BBQ-rubbed, slow-roasted brisket smothered in Texas BBQ sauce. Served with a skillet of mac and cheese and tangy coleslaw. (DF/GF options)
BBQ RIBS
$ 32 Full rack 20 Half rack
Grilled pork back ribs in sweet BBQ sauce, served with crunchy broccoli salad and a baked potato. (DF, GF)
SHRIMP SCAMPI
$ 20
Six sautéed jumbo shrimp in a white wine garlic butter sauce with tomatoes, served over angel hair pasta and topped with shaved Parmesan.
FISH AND CHIPS
$ 21
Six ounces of breaded cod paired with crispy French fries, tangy coleslaw, and house-made dill tartar sauce. (DF)
BRISKET TACOS
$ 15
Three flour tortilla tacos with BBQ-rubbed, slow-roasted shredded beef brisket drizzled with Texas BBQ sauce. Served with fresh guacamole, pickled red onions, and street corn salad. (DF, GF option)
CLASSIC DOUBLE BURGER
$ 16
Two four-ounce Angus patties topped with American cheese, lettuce, tomatoes, onions, and pickles on a sesame bun. Served with onion rings. (DF/GF option).
Add bacon $2 · Egg $1 · Upgrade to Truffle Fries $2
Add bacon $2 · Egg $1 · Upgrade to Truffle Fries $2
(DF) Dairy-Free · (GF) Gluten Free · (V) Vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.