Thick-cut bone-in pork chop grilled over cherry and hickory wood, finished with a mustard parmesan jus and served with roasted parmesan potatoes.

Half rack of ribs grilled over cherry and hickory wood, glazed with sweet-tangy pomegranate molasses BBQ sauce and served with house-made slaw.

Juicy chicken thighs grilled over cherry and hickory wood, served with creamy mashed potatoes and rich chicken jus.

Blackened chicken over fettuccine with jalapeño, poblano, and red bell peppers, tossed in a smoky chipotle cream sauce and finished with parmesan.

Eight-ounce prime filet mignon grilled over cherry and hickory wood, finished with sea salt and lemon herb butter, and served with roasted tomato.

Warm, buttery Parker House rolls served with house lemon herb butter.

Whipped lemon ricotta on toasted sourdough with sweet fig jam, crispy prosciutto, and crushed pistachio.

Creamy spinach and artichoke dip baked with aged white cheddar, served with sourdough crackers for dipping.

Spicy banana peppers stuffed with pork sausage and baked in marinara.

Crispy fried calamari served with herb aioli and lemon.

PEI mussels steamed in a white wine, garlic, shallot, and thyme broth, served with grilled sourdough for dipping.

Smooth, smoky whitefish pâté, rich and savory, served with crisp sourdough crackers for spreading.

Crisp artisan lettuce tossed in a savory sesame miso vinaigrette with a little sweetness, then finished with crunchy spiced cashews for a salad that's as satisfying as it is fresh.

Crisp chopped romaine tossed with shaved parmesan and golden sourdough croutons for a classic Caesar crunch, with anchovies available

Chopped iceberg lettuce tossed with heirloom tomatoes, cucumbers, pepperoncini, and mozzarella, finished with toasted sesame and croutons in our house vinaigrette.

Seven-ounce chophouse burger topped with peppercorn cheddar, lettuce, tomato, red onion, and pickles, with dijon mayo on a sesame seed bun. Served with garlic rosemary fries.

Crunchy panko-crusted chicken stacked with fresh lettuce, tangy house-made pickles, and creamy avocado ranch on a soft brioche bun. Served with a side of garlic rosemary fries.

Shaved prime rib piled on a toasted baguette with melted swiss, lemon onions, and horseradish aioli, served with au jus for dipping and garlic rosemary fries.

Eight-ounce prime filet mignon grilled over cherry and hickory wood, finished with sea salt and lemon herb butter, and served with roasted tomato.

Thick-cut bone-in pork chop grilled over cherry and hickory wood, finished with a mustard parmesan jus and served with roasted parmesan potatoes.

Flaky salmon fillet grilled over cherry and hickory wood, served with charred grilled broccoli tossed in garlic, chili, and a bright squeeze of lemon.

Juicy chicken thighs grilled over cherry and hickory wood, served with creamy mashed potatoes and rich chicken jus.

Half rack of ribs grilled over cherry and hickory wood, glazed with sweet-tangy pomegranate molasses BBQ sauce and served with house-made slaw.

Blackened chicken over fettuccine with jalapeño, poblano, and red bell peppers, tossed in a smoky chipotle cream sauce and finished with parmesan.

Plump shrimp tossed with delicate capellini, sweet cherry tomatoes, and tender spinach in a bright, zesty lemon sauce that keeps every bite light and fresh.

Roasted beefsteak tomatoes seasoned with herbs de Provence, lemon oil, and sea salt.

Roasted Yukon Gold potatoes tossed with parmesan, garlic, and herbs until golden and crisp at the edges.

Broccoli grilled until lightly charred and finished with a lemon chili garlic butter.

Crispy fries tossed with garlic and rosemary, served with garlic aioli for dipping.

Creamy Yukon Gold mashed potatoes whipped with butter until smooth and rich, a simple side that goes with everything.

Crispy Brussels sprouts tossed in Akron Hot Honey and finished with smoky bacon.

Horchata-soaked tres leches cake served with a scoop of vanilla ice cream.

Warm, fudgy brownie topped with Blanton's Honeycomb ice cream from Pav's Creamery, smothered in hot fudge and finished with whipped cream and a Luxardo cherry on top.

Triple layer carrot cake with pecans and walnuts, finished with cream cheese frosting.

Turtle cheesecake on an Oreo pecan crust, topped with chocolate ganache, caramel, and toasted pecans.