Down Under Bar & Grill Menu

shrimp and cheddar wrapped in bacon and brushed with barbecue sauce.

lump crab meat blended with sherry, cheese and regional seasonings

corn dusted calamari flash fried then tossed with banana peppers and served with tomato sauce.

prepared with white button mushrooms, garlic butter and parmesan cheese.

choice of sauce: classic buffalo, honey barbecue or "old bay" style.

six half shell topped with casino butter, parmesan, bacon and breadcrumbs.

tortilla chips topped with jalapenos, monterrey jack and cheddar cheese, tomatoes, scallions, black beans. salsa and sour cream on side.

potato wedges topped with cheddar, bacon, scallions and sour cream.

hand dipped and served with horseradish garlic red pepper sauce

marinated grilled chicken with monterrey jack and cheddar cheese in flour tortilla. salsa and sour cream on side

served with flatbread crackers, lemon cream, caper, onion and hardboiled egg

spinach blended with cheeses and baked bubbly.

romaine tossed with parmesan cheese in a classic caesar dressing.

chopped mixed salad with chopped chicken breast, bacon, egg, tomato, cheddar and avocado. tossed with bleu cheese dressing

young greens with poached pear, crumbled chevre, candied pecans and grape tomatoes with raspberry vinaigrette dressing

with feta, grape tomato, chopped cucumbersw, kalamata olives, red onion, and banana peppers tossed in white balsamic vinaigrette

served with your choice of demi-glace, hollandaise or green peppercorn sauce.

two filet mignon medallions seasoned & sauteed. topped with jumbo crab imperial and baked to perfection. drizzled with hollandaise

petite filet mignon and imperial stuffed jumbo shrimp.

spinach, kalamata olives, ripe tomato, roasted peppers, feta and fresh mozzarella.

pepperoni, genoa salami, capricola ham and chorizo with tomato and mozzarella.

ricotta cheese, chicken, basil pesto, toasted pine nuts, spinach and parmesan.

portobello, shitake and oyster mushrooms with olive oil, garlic, crumbled goat cheese and mozzarella

thin crust, fresh marinara and mozzarella. each topping is .75 each. tomato, spinach, olives, roasted red peppers, onion, pine nuts, pepperoni, bacon, mushrooms, banana peppers, pesto.

crab imperial on twin english muffins with tomato. topped with cheddar and monterrey jack cheeses.

shaved corned beef with sauerkraut, swiss cheese and thousan island dressing on thin rye. grilled golden.

prosciutto, ham, salami and provolone baked on ciabatta bread with mixed greens, banana peppers, tomato, onion and herb oil

sliced roast turkey, bacon, and tomato on your choice of bread.

gilled chicken breast with cheddar, crisp bacon and barbecue sauce on brioche bun.

grilled chicken with pesto topped melted provolone on ciabatta bread. served with marianara sauce

traditional recipe, tomatoes and mixed greens bundled in a flour tortilla.

thinly sliced tender prime rib, with melted swiss on ciabatta bread with savory "honest ale" au jus.

hand dipped in johanssons microbrew beer batter and fried golden. served on kaiser roll.

1/2 pound angus beef grilled and topped with porter cheddar and johanssons drunken mustard.

1/2 pound angus beef grilled and topped with your choice of cheese.

barbecue, bacon and cheddar on top of grilled angus.

grilled angus beef topped with sauteed mushrooms and melted swiss and dijonaise.

traditional english bangers over mash with veal demi.

a british pub favorite.

parmesan crusted chicken with prosciutto, mozzarella and basil over pesto linguine.

sauteed chicken, virginia ham and crab meat in a sherry cream sauce over linguine.

broiled jumbo lump crab cakes.

panfried boneless trout with lump crab and white wine butter sauce.

stuffed with crab imperial. topped with spinach and laced with hollandaise sauce

shrimp, scallops, clams and mussels in a tomato cream sauce over linguine.

scallops and julienned vegetables in a coconut curry cream sauce over linguine.

gulf shrimp pan fried with garlic, white wine, sriracha chili sauce and finished with cream over linguine.

gulf shrimp sauteed with tomato, garlic, kalamata olives, capers and spinach. tossed with feta and served over linguine.