| Patriot Chowder |
|
Creamy new england style clam chowder with fresh vegetables, smoked bacon and local new potatoes. Served with oyster cracker |
| Buffalo Bill |
|
Buttermilk-dredged breast of chicken pan-fried crisp then napped with our house buffalo sauce. Served on a kaiser roll with fresh fennel slaw and blue cheese aioli. |
| Eagles Style Philly |
|
Shaved rib eye, sauteed with red and yellow peppers, sweet onions, and mushrooms. Served in an italian roll then dressed wit the whiz cheez whiz and topped with our pepper relish |
| The Packer |
|
1/2 pound ground chuck served atop a grilled split smoked brat, then topped with wisconsin colby-jack cheese and peppered bacon. Served on a potato roll with lettuce, tomato, red onion and our house |
| Saints Bounty |
|
Shaved smoked ham, mortadella and salami grilled with roasted garlic then topped with swiss and muenster cheeses and our house made muffaletta spread. Served on a grilled soft roll |
| Tennessee Titan |
|
Slow roasted pulled pork piled high inside a soft rustic roll topped with a whiskey BBQ sauce and southern style slaw |
| Big Texan |
|
House smoked beef brisket, dipped in ancho chili au jus and served on a ciabatta roll.Topped with smoked corn-pascilla slaw and cilantro cream |
| New Yorker |
|
Fire-grilled beef coulotte served atop farfalle pasta tossed with wild mushrooms, sweet onions, fresh spinach and brandy peppercorn cream. Accompanied by garlic-parmesan toast points |
