APPETIZERS
Wild Mushroom Polenta- Creamy soft polenta with a fricassee of wild mushrooms, herbs and white truffle oil
Crispy Asian Chicken- Crisp fried and tossed with spicy chile sauce, served with sweet and sour sesame-cucumber slaw 
Sliders- An ever changing variety of mini sandwiches
Guacamole- A Mexican classic; avocado with plum tomatoes, red onions and chiles, finished with fresh squeezed lime juice and house made tortilla chips
Award Winning Chili- Slowly smoked with hickory, combined with onions, tomatoes, spices and beans
Popcorn Chicken- Fried golden, tossed with herbs, lemon and cayenne drizzle
Smoked Brisket Eggroll- Texas style, with barbecue vinaigrette and a chipotle potato salad
Soup of the Day

SALADS
Caesar Salad- The classic dressing, with a hint of anchovy and house-made garlic croutons
Duck & Apple Salad- Boneless duck, tossed with field greens, wild rice, jicama, cranberries, strawberries and toasted almonds in a maple honey vinaigrette
Fajita Steak Salad- Chargrilled tenderloin tossed with tomato salsa, avocado, field greens and
crispy yucca chips, dressed in a barbecue-cilantro vinaigrette
Portobella Crisp & Palm Salad- Portobella mushroom fries aside a cool & refreshing salad of field greens, hearts of palm, avocado, walnuts, fruits and citrus vinaigrette 
Abigael's House Salad- Seasonal greens tossed with cherry tomatoes, cucumbers, chickpeas, 
roasted garlic, currants, slivered almonds and a balsamic vinaigrette

MAIN COURSE
Orecchiette Vodka- Pasta in a classically styled creamy tomato vodka sauce, with sopressata, 
sun dried tomatoes and sautéed greens
Pecan Salmon- Pan roasted and sautéed crisp; served with an arugula salad of cherries, apples, fennel, wild rice and candied pecans, dressed in a pomegranate vinaigrette
Chicken Rouladen- With cornbread stuffing, pan roasted corn and pepper ragout and red chile enchilada sauce
Carnivore’s Delight- Smoked, pan roasted and grilled ~ short ribs, chicken, steak and sausage
with garlic fries and chimichurri drizzle
Chateau of Beef- Marsala mushroom & pearl onion sauce, with truffle whipped potatoes
Thai Sea Bass- Pan roasted and served with gingered jasmine rice and a coconut sambal sauce with sweet bell peppers and bok choy
Everything Salmon- Pan seared and crusted in onion, garlic, poppy, sesame and sea salt, with smoked salmon lemon-caper sauce
Dijon Chicken- a petite ballantine with herbed sourdough stuffing, paired with a pan seared
breast, topped with sausage and sweet bell pepper in a light sauce of Dijon mustard and white wine
Roast Duck- Peking-style breast, in an Asian wrapper with hoisin, cucumber & scallions; paired with a roasted leg in tangerine sauce, served with coconut rice and bok choy

FROM THEIR CHAR GRILL
32 oz. Rib Steak- Largest cut, served on the bone, dry aged; chargrilled and served with garlic fries
Blackened Rib Steak- Jack Daniel’s Sauce, smoked honey roasted potatoes
Smoked Short Ribs- House smoked ribs, twice cooked with barbecue drizzle, chimichurri dipping sauce and scallion whipped potatoes
Boneless Rib Steak- Chargrilled over cherrywood and oak, served with fries
Hanger Steak au Poivre- Pepper & rosemary crusted, with a brandy-peppercorn cream sauce
22 oz. Brazilian Rib Steak- 28-day dry aged prime cut; served on the bone with potato hash and ancho chile ketchup
Skirt Steak San Pedro- Chargrilled and served with cilantro barbecue vinaigrette, pico de gallo, avocados and honey roasted potatoes