Wed, May 1 1 Events

Burger Night

5:30pm - 8:30pm

Burger Night

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Date: Wed, May 1, 2013
Time: 5:30pm - 8:30pm
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Burger Night Menu

The Classic Burger

One half pound of Flame Broiled Angus Beef. Served on Toasted Bun with Lettuce, Tomato, Onion, and Your Choice of Cheese. $6

Mushroom-Onion Burger

Angus Beef Patty Topped with Lettuce, Tomato, Grilled Onion, Mushrooms, and Your Choice of Cheese. $8

Bacon Cheese Burger

The Classic Burger Topped with Apple wood Smoked Bacon. $9

Ham and Swiss Panini

Ham, Swiss Cheese, and a Honey-Peppercorn Dijon Pressed on a Char Grilled  $8

Big Island Chicken

Grilled Chicken Breast, Smoked Gouda, Jalapeno- Pineapple BBQ Sauce, and Cole Slaw all on a Toasted Chalah Bun. $10

Grouper Club

Iron Skillet Blackened Grouper, Bacon, Swiss and American Cheeses, and Cajun Tarter Sauce on a Toasted Hoagie Roll. $11

Chi-Town Roast Beef

Tender Shaved Rib-eye on a Soft Hoagie Roll Dipped in a Spice Au Jus. Served "HOT" with House Made Giardiniera, "SWEET" with Sautéed Bell Peppers. $11

Pasta Du Jour


*All Burgers and Sandwiches are Served With Your Choice of French Fries, Onion Rings, Fresh Fruit, Creamy Cole Slaw, or Ranch Chips

Soups and Appetizers

Soup Du Jour, Chef Choice or Clam Chowder

Cup $3.50  Bowl $4.25

Buffalo Fries

Traditional Golden French Fries Tossed in a Spicy Ranch Buffalo Sauce. Served with Blue Cheese. $3

Cowboy Nachos

House-made Russet Crisps Broiled with Cheese and Bacon. Served with Sour Cream and Jalapeno-Pineapple BBQ Sauce. $5


Spinach Salad

Fresh Spinach Leaves with Warm Bacon Dressing, Diced Tomatoes, Red Onion and Mesquite Croutons. $7

Carolina BBQ Salad

Smoked Pork on Mixed Greens with Red Onion, Cheese, Grilled Tomato, and Mesquite Croutons. $10

Crispy Cordon Bleu Salad

Mixed Greens Topped with Ham, Gorgonzola, and Chicken Tenders. $10

Steak Kabob Salad

Grilled to Order with Sweet Peppers, Feta Cheese, and Garlic Toasted Pita Points. Served on a Bed of Mixed Greens. $12

For dining and social events reservations, please call 904.220.2118 or email Sandy: