Garlic rosemary pork loin, pounded thin, then panko parmesan breaded, and fried. Served on a home baked bun, topped with homemade pancetta slices, provolone, romaine lettuce, tomato, red onion, and lemon dill remoulade.

Tender, juicy lamb patty on a home-baked bun with mozzarella, basil, balsamic vinaigrette, grilled tomato, onion, cucumbers, and sweet pepper relish.

Heavy cream, liquid eggs, and chipotle pepper are tossed with penne, our black bean corn salsa, pancetta, and grilled chicken. Sprinkled with crushed red pepper and parmesan cheese.

We sautee onions, peppers, and celery, and add slow housesmoked pulled pork, and Andouille sausage. Tossed with fettuccine and BBQ infused Alfredo sauce.

Blackened, medium rare salmon filet, topped with surimi crab, shrimp, asparagus, and hollandaise sauce. Served over house wild-rice blend.

Seasoned Ahi tuna seared, sliced, and prepared rare. Topped with mango salsa and drizzled with honey soy glaze served over featured risotto.

Legend has it that the name came from steel workers who would bring a piece of raw meat to work, and slap it on the outside of a smelter furnace to cook it, resulting in a charred outside with a cool rare middle. We are a bit more refined, using a smoking hot cast iron skillet for our blackening spice-rubbed aged Ribeye, for a delicious contrast of seared crust on the outside, to a tender, soft middle. This is a steak you won’t soon forget! Served with chef’s choice vegetable and baked potato.