a p p e t i z e r ssmoked c h icken que sad i l l a 1 2 smoked chicken, cheddar and pepper jack served with salsa and santa fe ranch

c h ip s a nd s a l s a 8classic, house-made chips paired with mild salsa add queso 4

roa ste d re d p e p p e r hu m mu s 1 2house-made and served with feta cheese, garlic oil, pita chips and grilled flatbread

p a n h a nd le n a c ho s 19 piled high with queso, turkey chili, lettuce, tomato, onion, jalapeños, chicken guacamole, sour cream, and salsa

f r ie d c he e s e s t ic k s 9breaded mozzarella, fried and served with marinara for dipping

smok e d f i sh d ip 10 amberjack and mahi served with smoked paprika pita and tortilla chips

margaritas12 oz. $10 | 24 oz. $16add a float $3 grand marnier s i g n at u re m a r g a r it atequila, triple sec, marg mix make it a flavored mojito +$1 blue angel - blue curaco porto pink - pomegranatevery berry - strawberry, mango, or peach

froz en drinks12 oz. $10 | 24 oz. $16add a float $3 151 rum b u s hw a c k e r p i n a c ol a d as t r a w b e r r y d a iq u i r i m i a m i v ic e

12 oz. $7 | 24 oz. $13 p or tof i no sh a rk pu nc h ! virgin drink for the kids

cold beer$5.50 | mix and match 5 for $22

dome s t icbudweiser, michelob ultra, coors lite, bud lite, miller lite

i mp or t scorona, corona lite, jai alai, stella artois, blue moon, yeungling

draf t beer12 oz. $4.75 | 24 oz. $7.50

dome s t icbud light, michelob ultra, shock top

12 oz. $8 | 24 oz. $14

c r a f task server for choices

winehou s e $6pinot grigio chardonnay sauvignon blanc moscato pinot noir merlotcabernet sauvignon champagneadd orange or cranberry juice +$1

prem iu m $10rodney strong chardonnay kim crawford sauvignon blanc la crema pinot noir83 róse

mojitorum, fresh mint, lime make it a flavored mojito +$1 strawberry, mango, peach, watermelon

p or tof i no pu nc hcoconut, dark rum, orange juice, pineapple, cranberry, grenadine, crème de coconut

mo s cow mu levodka, lime juice, ginger beer make it a spicy mule +$1

blo o d y m a r yvodka, zing zang make it a spicy bloody mary +$1

r u m r u n ne rlight and dark rum, blackberry and banana liqueur, pineapple juice, orange juice, grenadine

w av e r ide rcitrus vodka, melon liqueur, lemon, lime

t he blue s ’ l i me a de absolut lime, orange juice, blue curaco

s t r aw b e r r y k i s svanilla vodka, cranberry, pineapple, strawberry puree, champagne topper

w ate r me lon de l i g htspiced rum, watermelon puree, sour mix, and a splash of pineapple

h av a n a l i g ht scoconut rum, melon liqueur, banana liqueur, sour mix, pineapple juice

ch e e se 9 | 18red sauce, mozzarella

pe ppe ron i 10 | 2 0red sauce, mozzarella, large new york style pepperoni

f i v e t ow e r s 14 | 24red sauce, pepperoni, sausage, bacon, ham, smoked chicken, mozzarella

28 acr e s 15 | 25red sauce, mozzarella, pepperoni, sausage, bacon, ham, onion, peppers, mushroom, olives, feta

nat u r e pr e se rv e 10 | 2 0for the vegetable enthusiast; mozzarella, peppers, onions, mushrooms, olives and heirloom tomatoes

m a rgh e r i ta 12 | 21mozzarella, heirloom tomato blend, garlic and basil

m e di t e r r a n e a n 12 | 21olives, sun dried tomatoes, feta, mozzarella, heirloom tomatoes, garlic, basil

bu f fa l o ch ick e n 14 | 24smoked chicken, red onion, whole milk mozzarella and cheddar blend, mild buffalo sauce

stone oven baked specialties flatbreads | 1 6 ” pizzas

specialt y drinks 12 oz. $10 | 24 oz. $16 add a float $3 grand marnier | 151 rum

12 oz. $7 | 24 oz. $13 p or tof i no sh a rk pu nc h ! virgin drink for the kids

s a l a d & w r a p ssa l ad add-ons chicken 6 | shr imp 7 | sa lmon 9 | f resh catch 9

c a e s a r 9 torn romaine hearts, classic caesar dressing, croutons, shaved parmesan

hou s e s a l a d 9 spring greens, shaved white cheddar, roma tomatoes, cucumber, roasted corn, red onion, balsamic vinaigrette

c apre s e 1 3 layered tomatoes and mozzarella served over spring greens, drizzled with balsamic reduction and basil oil

s oup of t he d ay 5 c up | 8 b ow lplease check with server for today’s offering

c h i c k e n c a e s a r w r a p 1 2 grilled chicken, tossed with romaine, parmesan and caesar dressing

b u f f a l o c h i c k e n w r a p 1 3 fried chicken tossed in mild sauce, romaine shaved white cheddar and ranch

s a n d w i c h e s & m o r eadd chedda r, american, sw iss, smoked provolone +1 add bacon +1.5

bu r g e r 1 2 certif ied angus beef served on a brioche bun with lettuce, tomato, onion vegan patty available +1

f i sh s a nd w ic h 1 3grilled or blackened served with jalapeño aioli, lettuce, tomato, onion

c h ic k en s a nd w ic h 1 2grilled or blackened served with red pepper aioli, lettuce, tomato, onion

blt 11thick cut bacon, bibb lettuce, tomato, jalapeño aioli, sourdough bread

t a c o s & b a s k e t s f i sh t a co s 14 blackened f ish, served with pepper jack, chipotle aioli, slaw cabbage, pico de gallo on a homestyle corn tortilla

sh r i mp t a co s 14 blackened shrimp served with pepper jack, chipotle aioli, slaw cabbage, pico de gallo on a homestyle corn tortilla

c h i c k e n f i n g e r b a s k e t 1 3 four tenders served with your choice of ranch, bbq or honey mustard

p o p c o r n s h r i m p b a s k e t 1 2 served with cocktail sauce and french fries

e n t r e e ss e r v e d a f t e r 5 p m

10 o z ne w york ste a k 2 9redskin mashed potatoes, grilled jumbo asparagus, baby carrots, and port demi

smot here d c h ic k en 21 herb marinated chicken breast, covered in sautéed caramelized onion, mushroom, provolone, and bacon over mashed potatoes

ja mba l ay a p en ne pa st a 2 5sautéed jumbo shrimp, blackened chicken breast, andouille sausage, bell pepper, onion with spicy cream sauce with parmesan

bl a c k ene d ma h i-ma h i 2 8spice seared mahi, f ilet, sautéed spinach, grape tomatoes, and lemon capers butter sauce over stoned ground grits

m i n i p ork os s o bucco & g r it s 1 5two pork shanks slow roasted in demi served over smoked gouda grits

s i d e sk e t t l e c h i p s 3

f r i e s 5

s w e e t p o t a t o f r i e s 5

c h e f v e g e t a b l e 5

c o l e s l a w 4

f r e s h f r u i t 4

p o t a t o s a l a d 4

s u b s t i t u t e s i d e s a l a d 4

k i d sc he e s e pi z z a 8

p e p p e ron i pi z z a 9

c h ic k en tende r s 8choice of f ries or f ruit

g r i l le d c he e s e 8 choice of f ries or f ruit

hot dog 8 choice of f ries or f ruit

h a mbu r g e r 8 add cheese 1choice of f ries or f ruit

t r iple c ho col ate c a k e 7 k e y l i me pie 7 r e d v e l v e t c a k e 7 t u r t le c he e s e c a k e 7

d e s s e r t s

The consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Julio Lucero, executive chef