Bluegrass Menu

Slow Smoked Pork Shoulder, dusted with our Dry Rub, a touch of our homemade BBQ sauce, shaved red onions and served with Tater 6'ers & Corn Pudding

Beef Brisket Corned, dry rubbed and Hickory smoked for over 12 hours, covered with our homemade BBQ sauce, topped with red onions, parsley & mashed potatoes & corn pudding open face on garlic bread

dry rubbed, slow smoked for 12 hours, pulled & topped with our homemade BBQ sauce, red onions and a whole lot a love

beef brisket corned, dry rubbed and then hickory smoked for 12 hours, with a touch of sliced red onions and little BBQ sauce

What is Wagyu Beef? Wagyu beef, also known as American-style Kobe beef, is the result of cross-breeding Japanese Wagyu cattle with continental breeds of cattle. American Wagyu beef is prized because of its intense marbling and high percentage of oleaginous, intramuscular unsaturated fat. The name Kobe is reserved exclusively to describe cattle raised in the Kobe region of Japan. Wagyu cattle raised outside of Kobe must be identified as Wagyu or Kobe-style

on a Hawaiian bun with choice of side

1/3 slab of our famous Pit Smoked Ribs, ¼ Smoked BBQ Chicken & a ¼ pound of our Smoked Corned Beef Brisket with tater 6'ers & corn pudding

with tater 6'ers

Just the right spice

Sushi Grade, seared rare, dusted with our chef's homemade blackening spice

Served with a lemon dipping sauce

great way to taste our ribs without a full commitment

lightly battered in our homemade tempura with a Tabasco wine sauce

the classic cocktail with popcorn shrimp and cocktail sauce

A combination of domestic and wild mushrooms and set atop grilled crusty Italian bread with melted Gruyere cheese

flash fried, with orange zest and chilies, in a light orange sauce

Diced tuna lightly seasoned and flavored with sesame oil. Served with wonton chips

sautéed and caramelized with layers of heat and sweet

just crabs no sides

set atop a creamy corn and crawfish risotto and drizzled with lemon beurre blanc

hand battered, flash fried golden, with French fries, cocktail sauce and lemon

Ancho rubbed shrimp, bacon, roasted garlic cream sauce, mushrooms, peas, sundried tomatoes, asiago cheese, rosemary & a touch of parsley over a bed of angel hair pasta

sushi grade, seared rare, served with sesame seaweed salad & dusted with togarashi

fresh lump crab meat and shrimp, chives, tomatoes, crisp greens and avocado tossed in a lemon vinaigrette

Southern style BBQ shrimp atop a creamy smoked cheddar grits with a sweet and spice pork belly candy. The winning dish at the 2014 Wagner Farms Baconfest (Trophy is on the back bar!)

southern style BBQ shrimp atop a creamy smoked cheddar grits with a sweet and spice pork belly candy

classic of Andouille and chicken, slow simmered with peppers and spices

An authentic recipe. Crawfish smothered in the classic sauce of seafood stock and roux

Shrimp (popcorn size), smothered in the classic sauce of seafood stock and roux

lightly dusted and blackened chicken breast and shrimp rested on a mound of dirty rice and a Jim Beam Sugar cane glaze

vine ripened tomatoes layered with homemade mozzarella cheese, fresh basil, and sea salt dressed with Academia Barilla extra virgin olive oil, and a splash of rice wine vinegar

Crisp salad greens chopped and tossed with ripe tomatoes, scallions, Gorgonzola, crisp bacon, avocado, toasted sunflower seeds and shaved sweet red onion. Tossed in a fresh herb vinaigrette

tossed with an Asian sesame dressing, water chestnuts, tomato, crispy wonton strips, sliced almonds, sesame seeds and crisp romaine lettuce

mixed greens, studded with Ancho roasted tomatoes, topped with a roasted corn, red onion & Jalapeno relish, finished with gorgonzola and tossed with a pear balsamic vinaigrette

new spin on a classic of a slow simmered holy trinity with carrots and a vegetable stock thickened with corn starch

flash fried and tossed with orange zest, in a traditional light orange sauce with white rice

a great item, lightly dusted and blackened chicken breast and shrimp rested on a mound of dirty rice and a Jim Beam Sugar cane glaze

Ancho rubbed chicken, bacon, roasted garlic cream sauce, mushrooms, peas, sundried tomatoes, asiago cheese, rosemary & a touch of parsley over a bed of angel hair pasta

Fettuccini noodles topped with a traditional Parmesan sauce

a light fresh tomato basil sauce with Parmesan

Texas style BBQ skirt steak with a pile of seasoned tater 6'ers

4-oz USDA top choice set in a red wine sauce, served with garlic-mashed potatoes & green beans

8-oz USDA top choice set in a red wine sauce, served with garlic-mashed potatoes and green beans

Stir fried bok choy, shiitake mushrooms, water chestnuts, scallions, ginger, garlic, udon noodles in a vegetable broth. Topped with diced tomatoes, a splash of soy sauce, cilantro & sesame seeds

with a homemade teriyaki sauce, rice and green beans

Chicken stir-fried with green beans, artichokes and wild mushrooms in a subtle sherry cream sauce then topped with white rice. Sub white meat $3, Sub tofu N/C

served open face on garlic bread and grilled to perfection, with bbq sauce and grilled onions

marinated in olive oil, fresh rosemary & garlic, green onion mayo on the side

twin 8 oz. patties of certified Angus beef, cheddar cheese, bacon, lettuce, tomato, onions, pickle and onion haystack

½ pound certified Angus beef burger dressed with lettuce, tomato, pickle & onion

with sautéed jalapeno, onion, mushroom, corn, and a light shmear of stone ground mustard

Citra and Mosaic double dry-hopped Double IPA. Big brother to Beezer, our 2019 GABF Hazy IPA Gold Medal Winner

Silky smooth with luxurious chocolate & coffee notes, this impressive stout has a surprisingly light body

A pale, refreshing German-style wheat beer, A dry finish and fluffy mouth feel. Authentic German yeast provides the distinctive banana and clove

Pilsner malt and oats lend to a soft body and some haze, making for a juicy, low-bitterness IPA

Richly malty and long on the palate, with just enough hop backing to make this beautiful amber colored "alt" style beer notably well balanced

sautéed and caramelized with layers of heat and sweet

great way to taste our ribs without a full commitment

Served with a lemon dipping sauce

Sushi Grade, seared rare, dusted with our chef's homemade blackening spice

lightly battered in our homemade tempura with a Tabasco wine sauce

A combination of domestic and wild mushrooms and set atop grilled crusty Italian bread with melted Gruyere cheese

flash fried, with orange zest and chilies, in a light orange sauce

diced tuna lightly seasoned and flavored with sesame oil, served with wonton chips

with roasted corn, gorgonzola, red onions, jalapenos, tomatoes, iceberg, romaine our pear balsamic vinaigrette

Crisp hearts of romaine lettuce and fresh radicchio topped with shaved red onions, crumbled Gorgonzola cheese. Finished with pear balsamic vinaigrette

Iceberg lettuce with scallions, tomatoes, bacon and topped with a creamy Rémoulade dressing

with basil and sea salt

Crunchy, garlicky goodness! Crisp romaine lettuce, seasoned croutons, grated parmesan and our Caesar dressing with anchovies makes this one special

hearts of romaine lettuce & fresh radicchio topped with shaved red onion, crumbled Gorgonzola cheese & pine nuts, with pear balsamic vinaigrette

Romaine, tomato, scallions tossed in a light Asian dressing

with Asian sesame dressing water chestnuts, tomato, crispy wanton strips, sliced almonds and crisp romaine lettuce

Choice of Gumbo or French Onion and Caesar or Bluegrass salad

just crabs no sides

(12 hours after dry rubbed and marinated overnight) lightly pulled and topped with our homemade BBQ Sauce and a touch of sliced red onions

dry rubbed and then Hickory smoked for over 12 hours, covered with our homemade B.B.Q. sauce, Topped with red onions

with a dill beurre blanc or BBQ sauce & white rice

with a creamy corn and crawfish risotto and drizzled with lemon beurre blanc

Southern style BBQ shrimp atop a creamy smoked cheddar grits with a sweet and spice pork belly candy. The winning dish at the 2014 Wagner Farms Baconfest (Trophy is on the back bar!)

just a little extra love with the Andouille on this one

Pecan coated flash-fried topped with a wild mushroom sauce served with rice

A classic of Andouille and chicken slow simmered with peppers and spices

An authentic recipe, Crawfish smothered in the classic sauce of seafood stock and roux

Shrimp smothered in the classic sauce of seafood stock and roux

ancho rubbed shrimp, bacon, roasted garlic cream sauce, mushrooms, peas, sundried tomatoes, asiago cheese, rosemary & a touch of parsley

great item, lightly dusted and blackened chicken breast and shrimp rested on a mound of dirty rice and a Jim Beam Sugar cane glaze

Six hand battered and flash-fried shrimp golden served with French fries

new spin on a classic of a slow simmered holy trinity with carrots and a vegetable stock thickened with corn starch

4oz USDA top choice set in a red wine sauce. Served with mashed potatoes

flash-fried and tossed with orange zest, served with white rice

ancho rubbed chicken, bacon, roasted garlic cream sauce, mushrooms, peas, sundried tomatoes, asiago cheese, rosemary & a touch of parsley

A light fresh tomato basil sauce tossed with Parmesan cheese

Blue cheese crusted ½ pound burger topped with BBQ sauce & crispy onions

Certified Angus Beef ½ pound burger with crisp lettuce, onion, tomato and pickle

Twin ½ pound patties, cheddar cheese & bacon, lettuce, tomato, onion, pickle, onion haystack

Dressed with lettuce, tomatoes, pickles and a Po' Boy dressing, the real McCoy here! And hand cut fries

marinated in olive oil, rosemary, garlic and a green onion mayo on the side

with sautéed jalapeno, onion, mushroom, corn and a light shmear of stone ground mustard

served open-face on garlic bread and with grilled onions

diced tuna lightly seasoned and flavored with sesame oil, our green onion mayonnaise, diced jalapeños, onions, avocado served on our toasted marbled rye bread

Lump crab meat and shrimp, crisp greens and diced tomato, with lemon vinaigrette on the side

Crisp greens topped with scallions, crisp bacon, Gorgonzola cheese, tomato, avocado, tossed sunflower seeds, shaved sweet red onion & fresh herb vinaigrette on the side

Crisp romaine lettuce, seasoned croutons, grated Parmesan, & our Caesar dressing makes it special

Crisp hearts of romaine lettuce and fresh radicchio topped with shaved red onion, crumbled Gorgonzola bleu cheese, and pine nuts. Served with a pear balsamic vinaigrette

Slow Smoked Pork Shoulder, dusted with our Dry Rub, touch of our homemade BBQ sauce & shaved red onions by the pound

Beef Brisket Corned, dry rubbed & Hickory smoked for over 12 hours, covered with our homemade BBQ sauce, topped with red onions BBQ by the pound

Southern style BBQ shrimp atop creamy smoked cheddar grits with sweet and spicy pork belly candy

Chicken stir fried with green beans, artichokes, and wild mushrooms in a subtle cream sauce, with white rice

Penne noodles tossed in a traditional Parmesan sauce

Crawfish smothered in the classic Cajun sauce of seafood stock and roux, with rice

Aka Hockey Pasta. A light tomato basil sauce with shaved Parmesan

A Cajun classic of smoked Andouille and chicken slow simmered well peppers and spices

Chicken breast marinated in olive oil, fresh rosemary, and garlic then grilled

Eggs, (egg whites) cooked to order: With green peppers, onions, Cheddar, Swiss, mushrooms, scallions, tomatoes; and the accoutrements: lox, assorted bagels, cream cheese with onions, tomatoes & lemons, hash browns, breakfast sausages, bacon, fresh pastries, fresh fruit platter

Start with Appetizers at the bar: Artichoke Fritters & Szechuan Calamari; Family style service Salads: Bluegrass & Caesar Salads; Luncheons: Fresh Salmon with a dill beurre blanc, Orange Chicken with rice, Shrimp Carbonara, Green Beans & Orzo; Dessert: Bananas Foster and Chocolate Chip Bread Pudding