Tropical Escape Mule: Wheatley Vodka, Mango, Passion Fruit, Lime and Q Ginger Beer

Blackberry Spritz: Tito's Handmade Vodka, Select Aperitivo, Blackberry, Lemon, Bisol Jeio Prosecco, Soda Water

Cucumber Southside: Hendrick's Gin, Cucumber, Mint, Lemon

Strawberry Banana Daiquiri: Don Q Cristal Rum, Strawberry, Banana, Lime

Watermelon Jalapeño Margarita: Corazon Blanco Tequila, Cointreau, Watermelon, Jalapeño, Lime

Springtime Gold Rush: Old Forester 100 Proof Bourbon, Spiced Citrus, Honey, Lemon

Praline Old Fashioned: Old Forester 100 Proof Bourbon, Pecan, Aromatic Bitters, Lemon Bitters

Three housemade dips served with seasonal vegetables and toasted pita chips.

Two all-beef hand pattied sliders topped with melted gouda cheese. Served on a toasted bun and a side of housemade Honey Sriracha Aioli. Accompanied by a basket of truffle fries.

PORK: Housemade grilled pineapple salsa, rosemary bbq sauce and fried potatoes.
CHICKEN: Greek chicken, roasted pepper and onions and a housemade lemon caper sauce.
FILET MEDALLIONS: Housemade Rosemary gravy, roasted squash and zucchini, balsamic mushrooms and fried onion crisps.

Two housemade pan seared crab cakes over boston bib lettuce and Honey Sriracha aioli.

Lightly fried shrimp tossed in a chili lime glaze.

Tossed in truffle oil, parmesan cheese blend, parsley and sea salt.

Brushed with housemade herb oil and topped with a four-cheese blend, slivered campari tomatoes and finished with fresh basil.

Housemade red sauce topped with a four-cheese blend and layered with pepperoni.

Housemade fig jam, goat cheese, fried prosciutto and candied walnuts topped with seasoned arugula and drizzled with balsamic glaze.