drafthouse

USDA choice beef tenderloin, roasted red peppers, basil, goat cheese and balsamic glaze on toasted crostinis.

Four hand breaded jumbo chicken tenders.

Four hand breaded jumbo chicken tenders served with French fries.

Jumbo lump crab, bell pepper, onion with Panco bread crumbs served with caper remoulade and an arugula, pickled red onion and carrot salad.

Roasted corn and poblano pepper with cream cheese, lump crab topped with five cheese mozzarella blend and served with naan dippers.

Halved and fried brussel sprouts dusted with a mojito lime seasoning served with dill aioli.

Five duck breast, bacon, roasted corn and cream cheese filled wontons with a sweet and spicy firecracker sauce.

Buttermilk marinated fried tubes and tentacles served with a sweet and spicy pepper jam.

Soft salted pub pretzel with Fat Tire beer cheese sauce.

Pesto, fresh mozzarella, prosciutto, heirloom cherry tomatoes, roasted corn, basil and hot honey on a cauliflower crust.

Blackened North Atlantic Salmon, spinach, tomato with poppyseed herbed goat cheese spread served with French Fries.

Grilled 8 ounce USDA choice strip steak topped with cherrywood bacon, spinach, mushrooms, balsamic glaze and bleu cheese crumbles served with French Fries.

Shortrib-brisket-chuck blend choice angus patty topped with a cherrywood bacon bouron onion jam, smoked gouda, lettuce and tomato served with French Fries.

Hot honey glazed breaded chicken tenderloins, housemade pickles, garlic aioli and citrus honey slaw served with French Fries.

100% plant-based patty with arugula, sun-dreid tomatoes and balsamic glaze served with French Fries.

Pulled pork carnitas, BBQ sauce, cheddar cheese and fried shallots.

North Atlantic Salmon over a summer squash & heirlom cherry tomato medley with asparagus and red pepper coulis topped with a lemon compote salsa.

Oven roasted Airline chicken breast over rosemary smashed finglerling potatoes, brussel sprouts, sundried tomatoes and blasamic glaze.

Crab cake stuffed Maine lobster tail, lemon and parmesan broccolini with mango and lobster infused risotto.

14 ounce dry-aged Duroc Porterhouse over roasted garlic baby red mashed potatoes with bacon-balsamic glazed brussel sprouts and topped with a Caribbean mango salsa.

Stuffed portabella mushroom cap, Parmesan risotto, grated gruyere cheese, confit cherry tomatoes and grilled asparagus.

Four U/10 sea scallops over asparagus risotto with exotic mushroom gravy and lobster beurre blanc.

Pan-seared Chilean Sea Bass over Parmesan risotto with citrus buttered broccolini and lobster beurre blanc.

10-12 ounce Canadian fried walleye, citrus honey slaw and roasted basil pesto potatoes. (May contain tiny bones).

Spring mix, roasted red bell peppers, asparagus, toasted sunflower seeds, sun-dried tomatoes, cucumber, goat cheese crumbles and lemon peppyseed dressing.

Grilled romaine hearts, crispy prosciutto, pickled red onions, crostinis, shaved parmesan and housemade caesar dressing.

Spring mix, mandarin oranges, candied pecans, cucumbers, dried cranberries, feta cheese and honey Dijon vinaigrette.

Caramelized onions in a rich broth, topped with melted cheese and garnished with fresh green onions.

Rich layers of moist chocolate cake with creamy fudge frosting served with a dollop of whipped cream.

Rich cheesecake topped with a caramelized sugar crust, garnished with fresh berries and a dollop of whipped cream.

Classic Key Lime Pie with a tangy citrus filling, a buttery crust, and a dollop of whipped cream.

Creamy Cheesecake Swirled with White Chocolate and Raspberry.

Shortrib-brisket-chuck blend choice angus patty topped with a cherrywood bacon bouron onion jam, smoked gouda, lettuce and tomato served with housemade pub chips.

Six-ounce hand-cut 28-day aged USDA choice filet mignon and a 5-6 ounce lobster tail over Italian oven-roasted potatoes with lemon citrus parmesan crusted broccolini topped with a Blackberry-balsamic and red wine compote.

Firecracker glazed North Atlantic Salmon over a creamy lobster infused-summer vegetable orzo pasta with citrus buttered asparagus.