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Appetizer Selection

Buffalo Chicken Wing Dip

A blend of zesty pepper wing sauce, cream cheese, bleu cheese, sharp cheddar, chicken and diced celery. Baked and served with celery and tortilla chips 8

Spicy Calamari Steak Garnished with Fresh Spinach and Banana Peppers

Lightly breaded calamari steak sautéed with spicy banana peppers and fresh spinach. With fra diavolo sauce on the side 10


Creamy Chicken Pot Pie

Zesty Shrimp Jambalaya

Dinner Chef Selections

Poached FRESH Atlantic Halibut Cheeks

Atlantic halibut is caught all year. Flown in from Boston, served with drawn butter and a baked potato 28

BBQ” Pork Ribs

Full rack of applewood smoked and BBQ ribs served with mashed potatoes 21

Almond Crusted FRESH Mexican Flounder Fillet

Fresh Mexican flounder fillet (white, mild, tender -soft flake) almond crusted and baked in lemon-honey butter. Plated with rice pilaf 18

Sunset Shrimp with Sun-Dried Tomato Cream Sauce over Fresh Pappardelle Pasta

Sautéed shrimp tossed with a sun-dried tomato cream sauce over fresh pappardelle pasta ribbons. Garnished with chopped roma tomato and fresh basil 19

Flame Grilled Beef Tenderloin Medallions Diane*

Four 3 oz. grilled beef tenderloin medallions with diane sauce (demi glace, brandy, mustard, mushrooms, shallots and cream). Plated with mashed potatoes 21

RWB Walleye Pike with Honey Mint Butter

Breaded with our house recipe blend and served with rice pilaf 19

Selections ABOVE also include choice of either soup du jour, side salad or vegetable

Fall Salad

Fresh kale, topped with sliced green apples, candied pecans, mandarin oranges, dried cranberries, sliced celery, and orecchiette pasta, with poppyseed vinaigrette on the side 11

Grilled Pizza with Marinated Artichoke and Portabella

Grilled pizza dough with basil pesto sauce, topped with marinated artichoke, portabella, roasted tomato, garlic, mozzarella, and fresh basil 13

Featured Bar Selections

Goose Island IPA

An Illinois English India Pale Ale, with a grapefruit aroma, fruity hop flavor 4.5 5.5

Essential Red – Bogle Vineyards 2013

Red blend combining Old Vine Zinfandel, Syrah, Cabernet Sauvignon and Petite Sirah. Ripe fruit, intense with flavors of boysenberries, sweet cherries and vanilla with a finish that lingers of black licorice and spicy pipe tobacco 8.5 26

Dessert Selection

Chocolate Tartufo Cake

Three layers of chocolate cake filled with white and milk chocolate mousse covered in ganache 6

*Consuming raw or undercooked meats may increase your risk of food borne illness