Lunch and Dinner
80
Slow Roasted Pulled Pork/Chicken Sandwiches
with chipotle bbq sauce, rolls, sliced pickles, onions
80
- creamy sriracha coleslaw
- classic potato salad
- baked beans
- dessert
80
Build Your Own Gyro
grilled chicken breast or tofu marinated with olive oil, lemon, herbs
80
- pita bread
- fresh tzatziki sauce, hummus and feta cheese
- platter of shredded lettuce, sliced tomatoes, onions
- dessert
80
Burger Bar
handmade beef burger patties, grilled chicken breast or black bean burgers
80
- platter of crisp lettuce, sliced tomatoes, onions, pickles, cheese
- mixed green salad
- pasta salad
- potato chips
- dessert
80
Smoked Chicken Thighs
in chipotle bbq sauce
80
- baked beans
- corn on the cob
- classic potato salad
- crisp iceberg wedges with blue cheese crumbles, bacon, tomatoes, 1000 island or ranch dressing
- cornbread with honey butter
- dessert
80
Taco Bar
ground beef and chipotle roasted shredded chicken, crispy taco shells, soft flour tortillas, diced tomatoes, shredded lettuce, cheese, in-house made fresh salsas
80
- sour cream
- guacamole
- mexican rice
- vegetarian refried beans
- tortilla chips
- cheese enchiladas (1 per person)
- dessert
80
Fajita Bar
grilled chicken and beef with sautéed peppers and onions, corn and flour tortillas
80
- mexican rice
- ranchero pinto beans
- corn and black bean salad with cilantro lime vinaigrette, in-house made salsas, cheese, sour cream, shredded lettuce, guacamole
- crispy tortilla chips
- dessert
80
Thai Coconut Curry
chicken or salmon and blackened tofu
80
- steamed jasmine rice
- phad thai with tofu
- mixed green and cabbage salad with sweet thai chili vinaigrette
- dessert
80
Grilled Teriyaki Chicken with Pineapple
with steamed brown rice
80
- chicken and vegetable potstickers
- sesame roasted broccoli
- spinach salad with orange and toasted almonds tossed in a carrot ginger dressing
- dessert
80
Lemongrass Marinated Grilled Chicken Thighs
over steamed jasmine rice with ginger and cilantro
80
- vegetable spring rolls with sweet thai sauce, hoisin, and chopped cashews
- cabbage crunch salad with peanut dressing
- dessert
80
Blackened Tilapia
served with remoulade sauce
80
- chipotle spiced, baked sweet potato wedges
- skillet corn medley with peppers, onions, zucchini
- coconut cornbread with honey butter
- mixed green salad
- dessert
80
Pan Seared Salmon with Lemon Caper Sauce
basil parmesan rice pilaf with toasted almonds and roasted vegetables
80
- caesar and mixed green salad
- rustic bread with butter
- dessert
80
Grilled Salmon
with honey bbq sauce
80
- chipotle spiced mac and cheese
- corn on the cob
- cornbread with honey butter mixed green salad
- dessert
80
Chicken Tagine
with moroccan spices, olives, tomatoes and preserved lemons
80
- couscous with dried fruit or spiced basmati rice
- charmoula rubbed, roasted zucchini and eggplant
- roasted red pepper, cucumber, and tomato salad
- pita with hummus
- dessert
80
Roasted Chicken (thighs & breast)
marinated with fresh herbs
80
- potato au gratin
- grilled vegetable platter
- kale caesar salad with shaved parmesan
- rustic bread and butter
- dessert
80
Grilled Chicken Parmesan
eggplant parmesan
80
- creamy soft polenta
- grilled vegetable platter
- mixed green or caesar salad
- rustic bread with butter
- dessert
80
Slow Roasted Brisket
with pan gravy
80
- cheddar and chive mashed potatoes
- sauteed green beans
- apple, cranberry, and walnut salad with spinach tossed in apple cider vinaigrette
- rustic bread with butter
- dessert
80
Grilled Flank Steak Bruschetta
fresh tomato, basil and roasted garlic relish
80
- italian roasted garlic and parmesan potatoes
- grilled vegetable platter
- mixed green salad with balsamic honey vinaigrette
- rustic bread with butter
- dessert
BREAKFAST
Clam Chowder — MP
Texas quahog clams in a clear broth with parsnips, salsify, carrots, celery, and potatoes. Served in a sourdough bread bowl.
Lobster Bisque — MP
Corpus Christi lobster, onions, carrots, and celery in a saffron and cream bisque. Served in a sourdough bread bowl.
Wood Fired Oysters — MP
Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.
Pickled Pig's Feet — 7
Four trotters pickled in lemon juice, vinegar, salt, hot pepper, onions, and cucumbers.
Corned Beef Sandwich — 10
Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes.
Wild Turkey Club — 11
Thick cuts of roasted wild turkey, wild onions, lettuce, tomato, mayo, and black bread.
Brisket Sandwich — 13
Slow-smoked beef brisket cut into thin slices, pickled okra, wild onions, tomatoes, and black bread. Served with a side salad or fried potatoes.
Bison Burger — 11
Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes.
Venison Burger — 13
Potato bun, lettuce, tomato, wild onions, red wine marinade, and swiss cheese. Served with a side salad or fried potatoes.
Smoked Trout — 11
Whole lake trout smoked with oyster sauce. Served with grilled leeks and salsify over a bed of creamed turnips.
Grilled Mackerel — 12
Lemon and paprika-rubbed mackerel filet over a bed of succotash and mashed potatoes.
Chicken Pot Pie — 11
Free-range chicken, carrots, celery, peas, and potatoes baked with rosemary and thyme. Bay leaf infused crust.
Dinner — Served daily from 6 till close.
Wood Fired Oysters — MP
Half dozen oysters roasted over an open wood fire. Served with cumin-chipotle sauce.
Pork Ribs — 9
Six BBQ ribs smothered in Hunter’s secret marinade.
Artichoke & Spinach Dip — 8
Sour cream based. Served with eight pieces of toasted sourdough bread.
Mutton Stew — 13
Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits.
Wild Boar Shoulder — 15
Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad.
Whole Quails — 14
Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.
Bison Prime Rib — 15
10 oz. prime rib with red wine reduction. Served with asparagus, heirloom tomatoes, and roasted potatoes.
Roasted Rabbit — 14
Honey and nutmeg rubbed half rabbit. Served with broccoli, salsify, and creamed corn.
Venison Loin — 16
8 oz. tenderloin marinated in whiskey and horseradish sauce. Served with grilled mushrooms and mashed potatoes.
Black Butter Salmon — 16
8 oz. filet rubbed with lemon and cracked pepper and pan fried in black butter. Served with cornmeal-battered eggplant and okra.
Grilled Lake Trout — 15
Whole lake trout grilled with capers and artichoke. Served with a cold salad of cucumber, tomatoes, and lima beans.
Lobster — MP
2 lb. Corpus Christi lobster boiled in seawater and sage. Served with clarified butter, spinach, and a baked potato.
Drinks — Served all day.
Cactus Wine — 10
100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.
Mule Skinner — 9
Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.
Classic Sazerac — 11
Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass.
Champagne Flip — 13
Champagne poured over a shaken mixture of brandy, orange liqueur, cream, sugar, and egg yolk. Served with a pinch of nutmeg in a champagne flute.
Sherry Sangaree — 10
Sherry shaken with honey liqueur. Served in a cordial glass with an orange twist and a pinch of nutmeg.
Snake Oil — 11
Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice.
Merlot — 12
Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.
Pinot Noir — 13
Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.
Chianti — 12
Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.
Pinot Grigio — 13
Nebula. Willamette Valley, Oregon 2012. Bone Dry. Full body. Very light tannins. Pear and pepper notes.
Sauvignon Blanc — 12
Château Faurier. La Vallée Loire, France 2011. Dry. Medium Body. Very light tannins. Nettle and elderflower notes.
Chardonnay — 13
Gemsbok. Stellenbosch, South Africa 2013. Dry. Light Body. Very light tannins. Citrus and lilac notes.