ArborTree Lounge Menu

wilbur macho guy hollerin, my bullfighting cousin, lives on these. spicy chicken or spicy beef your choice, mild cheddar and monterey jack cheeses, plus jalapeños, tomatoes, sour cream, black olives, lettuce and scallions, all over crisp tortilla chips. served with salsa.

dedicated to my 5’7” nba-star friend, spud webb. tater skins slam-dunked with cheddar cheese and crumpled bacon, served with sour cream.

everybody knows that my uncle popeye was famous for beating up the bad guy whenever he ate artichokes. this creamy dip blends spinach, artichokes and three cheeses, served warm with fresh pita.

tender strips of chicken breast, lightly coated in herb breading, then deep fried 'til golden brown. named for the 1950’s era guts drag-racing game, lickin’. served with barbecue sauce for dippin’.

3 cheeze stix, 4 buffalo wings, and 2 spudskins, with guy’s sauces for dippin’. enough to keep the whole team happy.

maurie mozzarella, the immortal pickup stix champion picked these up at the 1972 world’s in rome. you can’t lose.

traditional hummus not hummers - that would be silly. served with warm soft pita and cold crisp veggies. you can’t lose.

beef tip chili served piping hot with cheddar cheese, sour cream and jalapeños. served with a down-home corn muffin.

like the player of the game, this one can't be beat. ask your server to tell you the score.

when i won the world sumo championship, i proved that i could beat a 690-pound opponent using nothing but speed and a light coating of delicious sesame vinaigrette. this salad huge and healthy! we top baby spinach, mandarin oranges, almonds, scallions, and dried cherries and serve it with that sesame vinaigrette.

i was pretty relieved when i found out that this has nothing to do with either the singer or washington’s professional football team. turns out, it’s homemade barbecued meatloaf, with bacon and cheese-loaded smashed redskin potatoes, and some steamed veggies. hearty.

this is what used to keep the blues from getting too. well, blue. it’s a half-rack of tender pork ribs, slowcooked until tender and basted with our own sauce. served with a corn muffin and cole slaw.

uncle blun’ was the chef at the first thanksgiving dinner. this is the finest succulent roasted turkey with mashed spuds, gravy, stuffing, cranberry sauce and vegetables.

this one makes a lot of noise coming out of the kitchen. king arthur taught my really distant relative sir loin how to get his shield really hot and sizzle dragon filets. we use a fajita skillet and tender sirloin, smothered with peppers and onions - way better than dragon, honest.

ok, these kebobs are not seasoned by a guy who thinks armpit noises are really funny. turns out they are boneless morsels of chicken breast marinated in zesty jamaican sauce, skewered with sweet onions and red bell peppers, and roasted to perfection.

another masterpiece from my cousin regular sized tony. ground beef, sausage, marinara sauce, along with lots of ricotta and mozzerella cheeses, served with a side salad and garlic toast.

in memory of the short-lived international salmon bowling league, the idea of my uncle al “you can’t actually roll a salmon” hollerin. it’s two beautiful salmon filets wrapped around fresh asparagus, roasted red peppers and fresh crab, served with a tangy lemon chive cream sauce.

ok, this has absolutely nothing to do with the los angeles lakers. it’s actually a tender filet of lake perch, lightly dusted and pan-fried served with with rice pilaf and fresh steamed veggies.

there is nothing my aunt bee can’t do with honey. this is an atlantic salmon filet grilled and brushed with her special honey lime glaze. served with your choice of potato and fresh veggies.

cousin bubba knew everything there was to know about shrimp. what you have here is breaded and butterflied shrimp, served with french fries, cole slaw and spicy cocktail sauce.

who knew a state could be a club? thinly sliced smoked turkey, swiss cheese, bacon, tomato, lettuce and onion on a croissant, with guacamole and mayonnaise. served with potato chips.

doesn’t taste anything like the city. we stack thinly sliced grilled certified angus beef steak on a french roll, cover it with sauteed mushrooms, onions and green peppers, then melt monterey jack cheese on top.

until i tasted this, i thought the french dip was a guy from paris that nobody liked. boy, do i feel silly – it turns out it’s tender sliced roast beef smothered with creamy provolone, warmed in au jus and served on a grilled french roll.

shaved corned beef stacked on grilled light rye with swiss cheese, sauerkraut and thousand island dressing. hearty and scrum-tious.

this baby has won more championships than the chargers have. a lot more. it’s a tender, juicy grilled chicken breast smothered with jalapeño jack cheese and bacon on a grilled ciabatta roll.