THE

CORRIDORAPPETIZERS:

TRIO – 10Fried Shrimp, Bruschetta, and Mozzarella Sticks served withcreole remoulade sauce and marinara sauce.

BRUSCHETTA – 7Crispy bread topped with juicy diced tomatoes, balsamic vinai-grette, roasted garlic fresh basil and parmesan

VEGGIE QUESADILLA (ADD CHICKEN 3.00) – 8Sautéed vegetables, mushrooms, onions, bell peppers, scallionsand Mexican cheese blend folded in a crisp warm flour tortilla

FRIED SHRIMP – 9Golden fried and seasoned shrimp on a bed of mixed greensserved with creole remoulade sauce

JALAPENO POPPERS – 7Breaded jalapenos filled with cheese and fried to goldenperfection

LOADED CHEESE FRIES – 6French fries smothered in cheddar cheese, topped with baconbits and green onions and served withsour cream.

MOZZARELLA STICKS – 7Breaded and fried mozzarella cheese served with a side of mari-nara sauce

SPINACH AND ARTICHOKE DIP – 8A warm crock of creamy spinach, tender artichokes, and meltedcheeses, topped with diced, ripe tomatoes and served withtoasted garlic, parmesan French bread

SOUPS AND SALADS:

BLEU TENDERLOIN SALAD – 15Grilled tenderloin nestled on a spear of romaine lettuce withbacon crumbles, tomato, diced egg, and topped with chunks ofbleu cheese and a drizzle of balsamic glaze, served with bal-samic vinaigrette

CHICKEN CAESAR SALAD – 11Grilled, seasoned chicken breast served over romaine lettuce,parmesan cheese, and fresh house made croutons all tossed in acreamy Caesar dressing

HOUSE SALAD – 4Mixed greens, cherry tomatoes, sliced cucumbers, and shreddedcheddar cheese served with toasted garlic, parmesan Frenchbread and your choice of dressings

LAYERED COBB SALAD – 12Grilled, seasoned chicken, smoked bacon, diced ripe tomatoes,eggs, and red onion all over a bed of mixed greens and servedwith your choice of dressings

SOUP AND SALAD – 8A bowl of our delicious soup of the day with a house or Caesarsalad

SOUP OF THE DAY – CUP (3) BOWL (5)Ask your server what the Chef has prepared for today

SANDWICHES:(All sandwiches are served with a side of fries)

ANGUS BURGER – 10Half pound of Angus ground beef served on a Kaiser roll withleaf lettuce, tomato, red onion and a pickle spear

BBQ, BACON, & CHEDDAR BURGER – 12Half pound of Angus ground beef topped with BBQ sauce,smoked bacon, and cheddar cheese served on a Kaiser roll withleaf lettuce, tomato, onion, and a pickle spear

BLACK AND BLEU BURGER – 11Crumbles of bleu cheese and fresh cracked peppercorns top thisjuicy angus ground beef burger served on a Kaiser roll with leaflettuce, tomato, onion, and a pickle spear

CAJUN CHICKEN SANDWICH – 10Char-broiled tender Cajun chicken breast served on a Kaiser rollwith leaf lettuce, tomato, onion, and a pickle spear

PULLED PORK SANDWICH – 11Pulled pork piled on a toasted Kaiser roll, topped with housemade cole slaw and that great Memphis style BBQ sauce on theside.

ENTREES:(All entrees are served with House or Caesar salad)

BROILED TILAPIA – 18Topped with lemon butter sauce over angel hair pasta andvegetable du jour

RIB-EYE STEAK – 22USDA choice rib-eye grilled the way you like it, topped withsautéed onions and served with garlic, parmesan mashedpotatoes and vegetable du jour.

FILET MIGNON – 268oz tenderloin grilled the way you like it and seasonedto perfection served with garlic mashed potatoes andvegetable du jour

CAJUN CHICKEN PASTA – 17Cajun spiced chicken breast grilled and thinly sliced, served ona bed of fettuccini noodles tossed in a creamy alfredo sauce

SHRIMP ALFREDO – 19Sautéed, seasoned shrimp served on a bed of fettuccini noodlestossed in a creamy alfredo sauce

DESSERT:

BANANA FOSTER CHEESECAKE - 7CHOCOLATE CARAMEL PIE - 7SEASONAL BERRIES AND CREAM - 7