Fresh calamari and banana pepper rings, hand-battered and fried crisp. Served with Kalamata olives, lemon and our creamy chili-garlic sauce.

Available in traditional and boneless, with your choice of Buffalo Mild, Medium or Hot, Garlic Parmesan, BBQ or Sweet Chili. Served with blue cheese dressing and celery.

Available in traditional and boneless, with your choice of Buffalo Mild, Medium or Hot, Garlic Parmesan, BBQ or Sweet Chili. Served with blue cheese dressing and celery.

Artichoke hearts lightly battered and sautéed in a lemon-sherry butter sauce, served over fresh arugula and topped with shaved parmesan and asiago cheese.

A creamy dip filled with succulent Maryland blue crab, fresh chopped herbs and old bay seasoning. Topped with cheddar cheese with a golden panko crust, baked until bubbling hot and served with fresh tortilla chips.

Sweet potato waffle fries piled with house-smoked bologna burnt ends and cheddar cheese curds, finished with our BBQ infused buttermilk ranch and chopped scallions.

A dozen middleneck steamed clams, served with drawn butter, fresh parsley and lemon.

A beach-inspired shareable spread of house-made hummus, cheddar cheese curds, salami, giardiniera, cucumber slices, and red grapes, served with warm pita.

Six chilled jumbo shrimp served with our house-made cocktail sauce and fresh lemon.

Crispy breaded eggplant planks finished with shaved asiago cheese, chiffonade basil, and lemon ailoi.

The original rich and creamy seafood bisque, served with oyster crackers.

Ask your server about today’s house-made selection.7-

Crisp romaine tossed with classic Caesar dressing, shaved asiago, romano and parmesan cheese with sliced red onions and seasoned croutons.

Chopped romaine with kalamata olives, red onion, banana peppers and seasoned croutons. Choice of buttermilk ranch, blue cheese, house balsamic vinaigrette or garlic parmesan.

Soup of the day paired with your choice of Caesar or house salad and a slice of French bread.

Shaved ribeye steak over crispy french fries and shredded cheddar cheese over chopped romaine lettuce, served with our creamy buttermilk ranch.

Salami, pepperoni, house-smoked turkey, provolone, marinated tomatoes and banana peppers over arugula and romaine, finished with seasoned croutons and garlic parmesan dressing.

A heaping scoop of our Sonoma-style chicken salad made with roasted pecans, red grapes and red onion over fresh arugula, finished with a drizzle of balsamic reduction and served with a side of our house balsamic vinaigrette.

Angus ground beef patty topped with applewood-smoked bacon, white American cheese, shredded lettuce, spicy dill pickles and our Summerville secret sauce on a toasted knot roll.

Crispy breaded eggplant with marinara, melted mozzarella, Parmesan asiago and romano cheese with chiffonade basil on warm French bread.

Crispy Parmesan-crusted chicken cutlet topped with fried salami, lemon aioli and fresh arugula on a toasted knot roll.

House-smoked turkey breast with applewood-smoked bacon, white American cheese and BBQ infused buttermilk ranch on toasted white bread.

Tender shaved ribeye simmered in rich beef jus, topped with melted provolone cheese and house pickled giardiniera on warm French bread.

Thick-cut house-smoked bologna, seared and topped with white American cheese, spicy brown mustard and hot pickles on toasted thick-cut white bread.

Our house made Sonoma style chicken salad featuring roasted pecans, red grapes, red onion and fresh arugula. Finished with a drizzle of balsamic reduction and tucked into a pita pocket.

A chopped version of the classic, ensuring the perfect bite! Featuring genoa salami, pepperoni, house-smoked turkey, provolone, marinated tomatoes, banana peppers and arugula tossed with oil and vinegar, all tucked into a pita pocket.

Mozzarella, provolone, and cheddar cheese curds melted over a white garlic sauce on baked French bread.

Cup-and-char pepperoni, Italian sausage, mozzarella and parmesan cheese over marinara, finished with a touch of sweet chili sauce.

Diced chicken, mozzarella and blue cheese dressing with diced celery over our medium buffalo sauce.

Fresh escarole sautéed with cannellini beans, garlic, onion and Italian herbs in rich chicken stock broth, finished with shaved Parmesan and Asiago.

Six jumbo shrimp and artichoke hearts sautéed in a lemon-garlic white wine butter sauce over angel hair pasta, finished with fresh parsley.

Tender chicken cutlets lightly battered and pan-seared in our lemon-butter sherry wine sauce, served over angel hair pasta and finished with fresh gremolata and Parmesan.

A crispy parmesan chicken cutlet topped with marinara, melted mozzarella, and parmesan cheese. Served over linguine, finished with fresh basil.

Cavatappi pasta baked in a rich blend of white cheddar, parmesan and asiago cheese, topped with crispy house-smoked BBQ bologna burnt ends.

Three jumbo shrimp, sea scallop medallions, and middleneck clams sautéed in a spicy roasted-red-pepper tomato broth and served over linguine

Cajun dusted sea scallops topped with Maryland blue crab and a golden cheddar-biscuit crust, broiled in a garlic white wine butter sauce. Served with seasoned rice pilaf and the daily fresh vegetable.

10oz fresh caught cod filet broiled with garlic, herbs and roasted tomatoes. Finished with chiffonade basil and served with seasoned rice pilaf and the daily fresh vegetable

An 8 oz petite ribeye grilled to your liking and finished with rich demi-glace. Served with crispy French fries and the daily fresh vegetable.

Layers of espresso-soaked cake and creamy mascarpone finished with cocoa.

Yellow sponge cake with lemon cream layers with bright lemon cream and a delicate vanilla crumb topping.

Rich chocolate ganache layered with pistachio butter in a chocolate graham crust.

Creamy raspberry cheesecake layered with raspberry preserves, topped Italian bombolini donut crumbles and whipped cream.

A midweek Summerville tradition featuring $1 wings and rotating wing styles.