The Grille Room
Dinner served from 5pm – 8pm
THURSDAY SPECIALS
See the special board for our:
$20 Wine Bottle Specials
All entrees served with fresh baked focaccia with our signature garlic parmesan dip
APPETIZER
Pig Skins 8-
Old school style potato skins, stuffed with crispy pulled pork and shredded cheddar, drizzled with bourbon BBQ sauce and topped with scallion sour cream
ENTREES
Carolina Smothered Chicken 16-
With creamy mustard sauce on a bed of mashed potatoes with collard greens
Blackened Shrimp 19-
With Cajun cream sauce, on a bed of black-eyed peas and rice with collard greens
Baby Back Ribs Half rack 19- Full rack 24-
Fall off the bone and brushed with a sweet and tangy BBQ sauce, with hand-cut fries and cole slaw
Country Fried Steak 20-
Topped with Red Eye Gravy on a bed of mashed potatoes with collard greens
SALADS & SANDWICHES
Burger* 14-
Have it with or without bacon
Choose: American, cheddar, Swiss or smoked gouda
Served with shredded lettuce, tomato, onion and a pickle on a buttered and grilled brioche bun with fries
Beyond Burger 15-
Plant-based burger, vegan cheddar, lettuce, pickles, tomato, on a Brioche roll
Chicken Sandwich 14-
Have it grilled or fried, with or without bacon
Choose: American, cheddar, Swiss or smoked gouda
Served with shredded lettuce, tomato, onion and a pickle on a buttered and grilled brioche bun with fries
Salmon Salad 18-
Bourbon glazed salmon on a bed of mixed greens with sliced almonds, mandarin oranges, diced tomatoes, cucumbers, black sesame seeds, with our homemade mustard vinaigrette
SIDE SALADS
Add to any entrée for $5-
Caesar Salad
With homemade croutons and parmesan cheese
Romaine Wedge
With crumbled Bleu cheese, Diced tomatoes, bacon bits and Bleu cheese dressing
House Salad
Mixed greens with tomatoes, onions, cucumbers and choice of dressing
KIDS
Choose one SIDE
Grilled Cheese 6-
Burger 6-
Chicken Tenders 6-
Cheese Quesadilla 6-
*May contain ingredients that are raw or under cooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness