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Individually rolled nori and rice balls stuffed with spicy kani sald and cream cheese, tempura style, then topped with eel sauce

A salad blend of tuna, shrimp, spicy kani, diced mangos, scallions and smelt roe, topped with avocado and dusted with tempura chips. Served with wonton chips

Heirloom tomatoes, chiffonade basil, mozzarella balls, at play upon a field of pesto, drizzled with roasted garlic habanero and balsamic reduction.

Braised pork belly, sliced and seared, ona wonton crisp, topped with an apple chutney and a habanero honey drizzle.

Pan seared chicken gyoza pot stickers served with twangy Korean BBQ sauce.

Birria style cooked beef and chihuahus cheese in fresh made egg rolls served with chipotle aioli (limited availability)

Pan seared shishito peppers, sesame oil, honey and feta cheese.

Homemade jalapeno queso with fresh chorizo. Served with corn tortilla chips.

Blackened red snapper Filet, served over smoked Gouda grits and maple bacon black-eyed peas, topped with honey garlic peppers.

Jalapeno bacon wrapped shrimp, roasted over yellow rice and black beans. Topped with Thai chili pineapple.

Sauteed shrimp and charred Andouille sausage in garlic white wine butter sauce over smoked gouda grits, garnished with scallions and tomatoes.

Traditional tater tots tossed in fresh garlic, olive oil, salt and pepper.
Add bacon or Add Gorgonzola or Feta, or Add Bacon and Gorgonzola or Feta

Three big ass meatballs resting in tomato basil marinara snowcapped with asiago, feta and parmesan cheeses.

Braised short ribs served over three cheese ravioli, with shiitake mushrooms, a veal demi glace, a lemon beurre blanc and topped with tobacco onions

Bronzed scallops served atop a bed of white pepper vanilla sweet potato mash dolloped with wasabi aioli

8 ounce slow roasted bone in short rib, topped with a Korean BBQ sauce. Served with garlic mashed potatoes.

A petite filet mignon, marinated in sweet whiskey and apple cider vinegar, with a South Carolina bacon BBQ sauce, fanned on a bed of rosemary parmesan hand cut fries and topped with spicy sweetpepper and onion chow chow.

Pan seared tenderlion tips, spiced shrimp, andouille sausage, apples, red and yellow peppers tossed in a smoke gouda cream sauce ove cavatappi pasta

Slowly brasied pork belly perched upon a pile of Asiago cheddar mozzarella parmesan mac and cheese topped with tobacco onions and drizzled with Buffalo trace bourbon bacon sriracha sauce.

Choice of House BBQ, Buffalo, Spicy Korean BBQ, Garlic Parmesan or Blackened dry rub.

Crispy tortilla chips covered in white cheddar fondue, tomatoes, and scallions.
Top our nachos with your choice:
Carnitas, Tinga Chicken, Seared Carne Asada, Bronzed Shrimp

Black Bean corn salsa, yellow rice, romain lettuce and sliced avocado, with smoked ranch and queso fresco

Romaine and mixed field greens, gorgonzola cheese, bacon, egg, onion, cucumbers, tomatoes, and spicy shredded chicken served with blu cheese dressing

Traditional Caesar of crispy romaine, parmesan and asiago cheese, and garlic croutons tossed with Caesar dressing

Mixed field greens, onions, tomatoes, and cucumber served with a side of basil balsamic vinaigrette.

Garlic mushrooms sauteed over spinach topped with feta cheese, pickled onion, sliced jalapeno and cilantro

Spicy shredded chicken, chihuahua cheese, jalapeno sour cream, radish, and cilantro, served with a lime wedge

Blackened redfish with mixed field grenns and citrus caper aioli, served with a lime wedge

Traditional Carnitas, slow-cooked pork in Mexican spices. Topped with cilantro and onions. Served with green salsa on the side

Birria style cooked beef folded into a corn tortilla with melted cheese. Served with a side of consume and salsa verde for dipping. Topped with cilantro and onions

Aged Prosciutto, fresh black Mission figs, fig jam, and white truffle four cheese blend.
(created by the Secret Stash in Crested Butte, Colorado, stolen by Tom)

Spiced shrimp and marinated portobello mushrooms grilled and resting on a pesto fondue, topped with asiago mozzarella blend.
(created in memoriam of Chef Tom Pritchard, the Godfather of us all)

Fresh mozzarella, chopped basil with diced Roma tomatoes atop a delightful tomato basil marinara
(created by Chef Mark Riley of Rico's Pizzeria, Sarasota Florida)

Bacon Sriracha jam, pork belly, pineapple shishito peppers, chihuahua, and mozzarella
(created in memoriam of Shane Boyd, beloved friend and co-worker)