drafthouse

USDA choice beef tenderloin, roasted red peppers, basil, goat cheese and balsamic glaze on toasted crostinis.

Four hand breaded jumbo chicken tenders.

Four hand breaded jumbo chicken tenders served with French fries.

Five whole chicken wings tossed in a spicy apricot glaze topped with blue cheese and almond crumble.

Jumbo lump crab, bell pepper, onion with Panco bread crumbs served with caper remoulade and an arugula, pickled red onion and carrot salad.

Roasted corn and poblano pepper with cream cheese, lump crab topped with five cheese mozzarella blend and served with naan dippers.

Halved and fried brussel sprouts dusted with a mojito lime seasoning served with dill aioli.

Five duck breast, bacon, roasted corn and cream cheese filled wontons with a sweet and spicy firecracker sauce.

Buttermilk marinated fried tubes and tentacles served with a sweet and spicy pepper jam.

drafthouse spin on a beer battered white cheddar curd with vodka marinara sauce.

Soft salted pub pretzel with Fat Tire beer cheese sauce.

Blackened Mahi Mahi, cumin lime slaw, avocado crema, Pico de Gallo, Cotija cheese and pickled jalapeno.

Chicken tenderloin cutlet, lettuce, pickled red onions, crispy prosciutto and Parmesan cheese with house made pub chips.

Baked North Atlantic Salmon, pesto linguine, chickpeas and heirloom cherry tomatoes.

Spring mix, spinach, honey crisp apple slices, celery, red onion, dried cranberries, walnuts, feta cheese and Greek lemon dressing.

Crispy buffalo chicken, power blend, celery, tomato, avocado, red onion and bleu cheese dressing with house made pub chips.

Pork carnitas, provolone cheese, sauteed broccoli rabe, red bell pepper and garlic aioli on French bread with house made pub chips.

Sauteed shrimp tossed in bang-bang sauce, cilantro rice, cucumber, pickled red onions and a creamy Asian power blend slaw.

Hand breaded chicken tenders, roasted garlic baby red mashed potatoes, BBQ sauce, corn on the cob, cheddar cheese and fried shallots

Shaved wagyu beef, sauteed onions, arugula, and provolone cheese on French bread with house made pub chips.

Hardwood smoked pit ham, cheddar cheese, herb compote butter on a King's Hawaiian bun with house made broccoli cheddar soup.

Blueberry compote spread, feta cheese, grilled chicken, candied jalapeños, candied blueberries and fresh mint on a cauliflower crust.

Pesto, fresh mozzarella, prosciutto, heirloom cherry tomatoes, roasted corn, basil and hot honey on a cauliflower crust.

Blackened North Atlantic Salmon, spinach, tomato with poppyseed herbed goat cheese spread served with French Fries.

Grilled 8 ounce USDA choice strip steak topped with cherrywood bacon, spinach, mushrooms, balsamic glaze and bleu cheese crumbles served with French Fries.

Shortrib-brisket-chuck blend choice angus patty topped with a cherrywood bacon bouron onion jam, smoked gouda, lettuce and tomato served with French Fries.

Hot honey glazed breaded chicken tenderloins, housemade pickles, garlic aioli and citrus honey slaw served with French Fries.

100% plant-based patty with arugula, sun-dreid tomatoes and balsamic glaze served with French Fries.

Pulled pork carnitas, BBQ sauce, cheddar cheese and fried shallots.

Seven pumpkin and butternut squash stuffed ravioli finished in a white wine-truffle cream sauce over an arugula salad topped with fried sage, pistachio and fried prosciutto.

Oven roasted Airline chicken breast over a bed of wild rice topped with creamy romesco sauce and served with citrus buttered asparagus.

Seared Faroe Island salmon over brussel sprout and butternut squash hash topped with a maple glaze.

Baked Maine lobster tail, cajun fried fingerling potatoes, corn on the cob and chimichurri compote butter.

14 ounce dry-aged Duroc Porterhouse topped with candied apples over roasted garlic baby red mashed potatoes and citrus buttered green beans.

Stuffed portabella mushroom cap, Parmesan risotto, grated gruyere cheese, confit cherry tomatoes and grilled asparagus.

Four pecan crusted U/10 sea scallops over Parmesan and basil infused risotto with baked butternut squash.

Pan-seared Chilean Sea Bass over Parmesan risotto with citrus buttered broccolini and lobster beurre blanc.

10-12 ounce Canadian fried walleye, citrus honey slaw and roasted basil pesto potatoes. (May contain tiny bones).

Spring mix, roasted red bell peppers, asparagus, toasted sunflower seeds, sun-dried tomatoes, cucumber, goat cheese crumbles and lemon peppyseed dressing.

Grilled romaine hearts, crispy prosciutto, pickled red onions, crostinis, shaved parmesan and housemade caesar dressing.

Spring mix, roasted butternut squash, honeycrisp apples, dried cranberries, goat cheese, pistachio, red onion and lemon-date vinaigrette.

Sesame crusted ahi tuna, mango, cucumber, avocado, cilantro jasmine rice, and Sriracha aioli.

Caramelized onions in a rich broth, topped with melted cheese and garnished with fresh green onions.

Rich layers of moist chocolate cake with creamy fudge frosting served with a dollop of whipped cream.

Rich cheesecake topped with a caramelized sugar crust, garnished with fresh berries and a dollop of whipped cream.

Classic Key Lime Pie with a tangy citrus filling, a buttery crust, and a dollop of whipped cream.

Creamy pumpkin cheesecake baked in a graham cracker crust.

Creamy Cheesecake Swirled with White Chocolate and Raspberry.

Seared halibut finished in sage-brown butter over green pea-herb risotto with citrus buttered broccolini with a saffron miso beurre blanc.

Six-ounce hand-cut 28-day aged USDA choice filet mignon with a creamy Cognac sauce over a bed of goat cheese roasted red mashed potatoes, citrus buttered broccolini and lobster thermidor.