Food Specials
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Jalapeno Slammers
Fresh jalapeño peppers, sliced in half then stuffed with smoky Mexican chorizo sausage, onions, cilantro, and authentic Oaxacan cheese then oven baked, and served with a side of sour cream
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Brisket Mac & Cheese
Our 10 hour slow cooked beef brisket mixed into our creamy 5 cheese macaroni and cheese then oven baked till bubbling and topped with frizzled onion straws
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Bavarian Pretzel & Spicy Cheeseburger Dip
A jumbo Bavarian style pretzel dusted with salt then oven baked till golden and served with our spicy cheeseburger dip made from our house blend ground beef sautéed with fresh jalapeños, onions, and tomatoes then mixed with a blend of 5 cheeses and cooked till bubbling
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Fajita Chicken Salad
Juicy flame grilled marinated chicken breast, black beans, roasted onions, avocado, diced tomatoes, and cheddar jack cheese served over a bed of mixed greens topped with crunchy tortilla strips and our creamy avocado ranch dressing
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Pesto Pizza
Our homemade pizza dough rolled in sesame seeds, brushed with our creamy fresh basil pesto sauce and topped with roasted tomatoes, fresh mozzarella, and ricotta cheese then oven baked till bubbling
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Hickory BBQ Rib Melter
Thinly sliced oven roasted pork loin drizzled with our hickory BBQ sauce, then topped with caramelized onions, melted provolone and smoked cheddar cheese, served on a kaiser roll fresh from Caputo’s Bakery with a side of homemade Cajun seasoned potato chips
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Blackened Prime Rib
Over a pound of our 5 hour slow roasted prime rib dusted with Cajun seasoning then pan seared blackened and served with a side of homemade horseradish sauce, sautéed broccoli and loaded mashed potatoes
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Mojito Swordfish Kabobs
Cubes of fresh local swordfish brought to us by The Lusty Lobster, skewered with fresh pineapple, red onions, and bell peppers then dusted with Mojito lime seasoning and flame grilled, served over a bed of seasoned rice and finished with a drizzle of our avocado ranch
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Asada Chimichanga
Slices of juicy steak, garlic, and onions oven roasted low and slow for 3 hours then stuffed inside a jumbo flour tortilla with refried beans, chopped cilantro, fresh jalapeños and cheddar jack cheese then deep fried and served over a bed of rice, topped with our salsa verde and a drizzle of sour cream
