Tandoori chicken with greens and assorted toppings.

Tandoori Chicken Salad

Strawberry Sex and Mojito

Buffalo Chicken Salad

Club Sandwich

Greek Salad

Soup and Salad

Topped with tortilla strips and green onions.

Black Bean

French Onion

Make them garlic parmesan, spicy, or cheese fries.

Basket Of Fries

Soup Du Jour

Iron Horse Queso

Pot Stickers

Crispy Brussel Sprouts

Housemade pesto, tomatoes and cheddar jack cheese.

Tomato Basil Quesadilla

Quesadilla

Tender pork ribs tossed in a korean BBW sauce

Spicy Ribs

Tossed in our signature buffalo sauce, honey chipotle, BBQ or hoisin BBQ sauce. Cauliflower wild wings available.

Wild Wings

Mussels served in our spicy bourbon street sauce, finished with butter and served with soppin bread.

Bourbon Street Mussels

garlic, shrimp, cream cheese and green onion, served with wonton chips

Shrimp Rangoon Dip

Sesame encrusted, served rare with wakame, wasabi, and pickled ginger.

Ahi Tuna

Fresh tortilla chips with black beans, tomatoes, green onions, black olives, jalapenos, and cheddar jack. Served with salsa and sour cream.

Nachos

Tossed in our sweet and spicy tequila glaze served with a citrus slaw.

Tequila Glazed Shrimp

11pm - Midnight
Featuring Don Julio Blanco, Bulleit Bourbon and Smirnoff Vodka

Premium Power Hour Friday

2 Claws for $6.00 all day Wine by Bottle $20

Wine and White Claw Wednesday

In a bowl, whisk together 3 tbs plain yogurt, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp grated ginger, 2 tsp tandoori masala, 1 tsp ground cumin, 1 tsp paprika, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp salt and 1 tsp black pepper until smooth.

Prepare marinade

Add 1 lb chicken breast strips to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, 15 minutes will still impart flavor.

Marinate chicken

Heat 1 tbs vegetable oil in a large nonstick skillet or grill pan over medium-high heat. Shake off excess marinade and add chicken strips in a single layer, working in batches if needed. Cook 3–4 minutes per side until charred at edges and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then slice into bite-sized pieces if needed.

Cook chicken

While the chicken rests, whisk together 1/2 cup plain yogurt, 1 tsp olive oil, 1 tbs lemon juice, 1/2 tsp honey (optional), 2 tbs finely chopped cilantro, 1 tbs finely chopped mint, 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or lemon for brightness. Chill briefly if you prefer a colder dressing.

In a large bowl, combine 6 cups mixed salad greens, 1 cup thinly sliced cucumber, 1 cup halved cherry tomatoes, 1 small thinly sliced red onion, 1/2 cup thinly sliced green bell pepper, 1/2 cup shredded carrot, 1/4 cup chopped cilantro and 2 tbs chopped mint (if using). Toss gently to combine.

Arrange the tossed greens on a serving platter or divide among 4 plates. Top evenly with the warm tandoori chicken pieces.

Drizzle the yogurt-cilantro dressing over the salad (about half the dressing to start). Garnish with 1/4 cup toasted chopped almonds or cashews and 1/4 cup pomegranate arils if using. Serve remaining dressing on the side.

For extra flavor, squeeze additional lemon juice over each plate and sprinkle a few extra cilantro leaves. Serve immediately while chicken is warm for best contrast with cool greens.

chicken breast, boneless skinless (cut into 1/2-inch strips)

plain yogurt (preferably Greek)

lemon juice

garlic, minced

fresh ginger, grated

tandoori masala

ground cumin

paprika (sweet or smoked)

ground coriander

turmeric

salt

black pepper

vegetable oil (or neutral oil)

mixed salad greens (romaine, baby spinach, arugula, etc.)

cucumber, thinly sliced

cherry tomatoes, halved

red onion, thinly sliced

green bell pepper, thinly sliced

carrot, julienned or shredded

fresh cilantro leaves, roughly chopped

fresh mint leaves, optional, chopped

toasted almonds or cashews, roughly chopped

pomegranate arils (optional)

plain yogurt (or Greek)

olive oil

honey or agave (optional, to balance)

fresh cilantro, finely chopped

mint, finely chopped

Combine the quartered strawberries, 1/2 cup sugar, and 1/4 cup water in a small saucepan over medium heat.

Cook syrup

Bring to a gentle simmer, stirring occasionally, and cook for 6–8 minutes until the strawberries have softened and the sugar is dissolved.

Remove from heat and mash the strawberries with a fork or a potato masher to release more juice. Let steep 5 minutes.

Strain the mixture through a fine mesh sieve into a bowl, pressing on solids to extract syrup. Discard solids. Stir in 1 tablespoon fresh lime juice to brighten the syrup. Chill if making ahead.

In a sturdy Collins glass or mixing glass, add the mint leaves and the two lime wedges.

Add 1/2 tablespoon simple syrup (or 1/2 tablespoon of the prepared strawberry syrup for extra strawberry flavor). Gently muddle the mint and lime just enough to release the mint oils and lime juice — avoid shredding the mint to prevent bitterness.

Fill the glass about two-thirds full with ice (about 1 cup).

Pour in 2 oz white rum, 1 oz vodka, 1/2 oz triple sec, 1/2 oz fresh lime juice, and 1.5–2 tablespoons of the prepared strawberry syrup (adjust to taste for sweetness and fruit intensity).

Stir gently with a bar spoon to combine the spirits, syrup, and muddled mint/lime base — about 8–10 turns.

Top with 2 oz chilled club soda and give one gentle stir to incorporate without flattening the soda.

Add a couple of fresh strawberry slices and a lime wheel to the rim or into the drink and tuck a mint sprig against the glass.

Serve with a short straw and advise the drinker to give the mint a light clap before garnishing (releases aroma).

fresh strawberries, hulled and quartered

granulated sugar

water

fresh lime juice

fresh mint leaves

fresh lime wedges

simple syrup (or use part of strawberry syrup to taste)

white rum

vodka (plain or citrus)

triple sec (or Cointreau)

club soda (chilled)

strawberry slices

mint sprig

lime wheel

Pat chicken breasts dry and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When oil shimmers, add chicken and cook 5-6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes.

Prepare and cook chicken

While chicken rests, combine 1/2 cup hot sauce and 2 tablespoons unsalted butter in the same skillet over low heat. Stir until butter melts and sauce is glossy and slightly thickened, about 1–2 minutes. Slice or shred the cooked chicken into bite-size pieces and toss in the warmed buffalo sauce until evenly coated. Keep warm.

Make buffalo sauce and coat chicken

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.

Fold in 1/4 cup crumbled blue cheese and taste. Adjust seasoning with additional salt, pepper, or a splash more buttermilk to reach desired pourable consistency. Chill while assembling salad.

In a large bowl, combine 4 cups chopped romaine and 2 cups shredded iceberg lettuce. Add 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 2 sliced celery stalks, and 1/4 cup thinly sliced red onion. Toss gently to combine.

Divide the salad base among 4 plates (serving suggestion) or arrange on one large platter. Top each portion with an equal amount of buffalo chicken (from previous step).

Sprinkle 1/2 cup crumbled blue cheese and 1/2 cup shredded cheddar evenly over salads. Add 1/2 cup tortilla strips or croutons and 2 tablespoons chopped chives or green onions.

Drizzle about 2–3 tablespoons blue cheese dressing over each portion (or serve dressing on the side). Garnish with lemon wedges if desired. Serve immediately while chicken is warm.

boneless skinless chicken breasts

vegetable oil

garlic powder

Frank's RedHot or other cayenne-style hot sauce

unsalted butter

romaine lettuce, chopped

iceberg lettuce, shredded

cucumber, sliced

celery stalks, thinly sliced

crumbled blue cheese

shredded cheddar cheese

tortilla strips or croutons

chopped fresh chives or green onions

lemon wedges (optional)

mayonnaise

sour cream

buttermilk

apple cider vinegar

Worcestershire sauce

blue cheese, crumbled (for dressing)

Lightly toast all 6 slices of bread until golden-brown but still slightly soft. Toasting helps structural integrity for the triple-decker sandwich.

Toast bread

Mix the mayonnaise and Dijon mustard in a small bowl until smooth. Spread about 1/2 tablespoon of the mayo-mustard mixture on one side of four toasted slices. Optionally spread the remaining 1 tablespoon of butter on the other two slices for extra richness (these become the outer slices).

If bacon is not cooked, cook 6 strips in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Drain on paper towels. If bacon is pre-cooked, warm briefly in a pan or microwave.

Lay out the toasted slices with spread sides up. On the first spread slice, arrange half the turkey (about 3 oz) in an even layer. Top the turkey with 3 slices of bacon.

Place a second toasted slice (spread side up) on top of the bacon to form the first layer. On top of that middle slice, arrange the remaining ham (3 oz) and the remaining turkey (3 oz) in an even layer.

Slice the tomato into 1/4-inch thick rounds. Lightly season the tomato slices with the kosher salt and black pepper.

On top of the second meat layer, arrange the lettuce leaves, then add the seasoned tomato slices in a single layer.

Top the sandwich with the final toasted slice, butter-side (if used) facing out. Press down gently to compact the layers.

Using a sharp knife, cut the triple-decker sandwich diagonally into four triangular quarters. Insert a toothpick into each quarter to secure the layers.

Serve each quarter with a pickle spear on the side. Optionally cut crusts for presentation.

sliced white bread (or sourdough)

Dijon mustard

butter (softened, optional)

cooked bacon strips

deli turkey breast, thinly sliced

deli ham, thinly sliced

ripe tomato

leaf lettuce (iceberg or romaine)

kosher salt

toothpicks

pickle spears (for serving)

Rinse tomatoes and cut into large wedges (about 8 wedges from medium tomatoes). Place wedges into a large mixing bowl.

Prepare tomatoes

If using an English cucumber, trim the ends, peel if waxed, then cut lengthwise and slice into 1/4-inch half-moons. If using Lebanese cucumbers, halve lengthwise and slice. Add to the bowl with tomatoes.

Prepare cucumber

Peel the red onion, cut in half from pole to pole, then thinly slice into half-moons. If you prefer milder flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add onion to the bowl.

Slice onion

If using green bell pepper, core, remove seeds and ribs, then slice into thin rings or strips. Add to bowl.

Prepare pepper

Add Kalamata olives whole or halved to the bowl.

Add olives

Cut the block of feta into roughly 1/2-inch cubes or break into large flakes and scatter over the salad. Sprinkle chopped parsley, if using.

Add feta and parsley

In a small bowl or jar combine extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic (if using), sea salt and freshly ground black pepper. Whisk vigorously or shake until emulsified and slightly thickened.

Make dressing

Pour about two-thirds of the dressing over the salad and toss gently with a large spoon or salad tongs to coat vegetables without breaking the feta too much. Taste and add more dressing as desired.

Dress salad

Taste the salad and add additional salt or pepper if needed. Remember feta and olives are salty, so season sparingly.

Adjust seasoning

Transfer salad to a serving bowl or plate. Drizzle remaining dressing over the top or serve on the side. Serve immediately at room temperature with crusty bread, if desired.

Serve

ripe tomatoes

English cucumber or 2 Lebanese cucumbers

red onion

green bell pepper (optional)

Kalamata olives (pitted)

block feta cheese

fresh flat-leaf parsley (optional)

extra-virgin olive oil

red wine vinegar

fresh lemon juice

dried oregano

garlic clove, minced (optional)

sea salt

freshly ground black pepper

Rinse the mixed salad greens thoroughly and spin or pat dry. Halve the cherry tomatoes. Peel and slice the cucumber into half-moons (about 1/4-inch thick). Thinly slice the red onion and separate into rings.

Prepare vegetables

In a small bowl or jar combine the extra-virgin olive oil (3 tbsp), red wine vinegar (1 tbsp), Dijon mustard (1/2 tsp), honey (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Whisk vigorously or shake until emulsified.

Place the dried greens in a large bowl. Add the halved cherry tomatoes, cucumber slices and red onion. Drizzle about two-thirds of the dressing over the salad and toss gently to coat. Sprinkle the crumbled feta or shaved Parmesan and toasted nuts, if using. Serve the remaining dressing on the side.

Assemble salad

Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add the diced carrot and continue to cook 4–5 minutes until softened. Stir in the minced garlic and cook 30–60 seconds until fragrant.

Sauté aromatics

Add the 28 oz crushed tomatoes and 3 cups of broth to the pan. Stir in chopped basil (reserve a few leaves for garnish), 1 tsp sugar (if using), 1 tsp salt and 1/2 tsp black pepper. Increase heat to bring to a gentle simmer, then reduce heat and simmer uncovered for 15–20 minutes to let flavors meld and vegetables soften completely.

Simmer

Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer soup in batches to a blender and blend until smooth, then return to the pot. If the soup is too thick, add up to 1/2 cup extra broth or water to reach desired consistency.

Blend until smooth

Stir in 1/2 cup heavy cream or half-and-half and warm through for 2–3 minutes without boiling. Taste and adjust seasoning with more salt or pepper as needed.