Eight wings tossed with your choice of spicy honey sriracha or barbecue sauce; served with blue cheese, celery and carrots.

Four deviled eggs with English mustard, chives and mayonnaise; two topped with fresh lump crabmeat and two with salmon caviar.

Classic onion soup scented with house stout, grain mustard and Worcestershire, finished with a crouton, mozzarella and gruyère with frizzled onions.

Baked pastry filled with braised lamb and melted feta, served with red wine sauce and tzatziki.

Creamy lobster chowder with lobster morsels, tender potatoes and vegetables.

Crisp fries tossed with parmesan, parsley, sea salt and truffle oil.

Crisp tortilla chips layered with braised short rib ragù, roasted jalapeños, charred onion, queso, salsa and sour cream.

Crisp calamari served with tomato sauce and citrus aioli.

Fresh ahi tuna marinated with ginger, ponzu, lime and chili spice; served with pickled ginger, seaweed salad, crispy wontons.

Crispy fried shrimp tossed in spicy bang bang aioli.

House-baked Parker House rolls served warm with whipped butter.

Crisp tortilla chips with fresh guacamole and Momma's salsa.

Caponata, tzatziki and lemon hummus served with warm pita.

Warm double-cream brie with slivered almonds and zesty apricot glaze.

Red and gold beets with burrata, arugula, mixed greens, tomato, toasted pecans, fresh basil and balsamic vinaigrette.

Romaine and frisée with avocado, honey-glazed bacon, blue cheese, egg, tomato, Kalamata olives, chives, retro French dressing.

Golden fried eggplant with arugula, roasted cherry tomatoes, creamy burrata and balsamic vinaigrette.

Romaine hearts, lemony Caesar dressing with a touch of heat, toasted peppercorn croutons and freshly grated parmesan.

Farro, roasted butternut squash, crisp apples, dried cranberries, goat cheese, candied walnuts and mixed greens with cider vinaigrette.

Baby iceberg wedge with rich blue cheese dressing, bacon, avocado, hard-boiled egg, tomato and pickled red onion.

Baked potato topped with roasted broccoli, cheddar sauce and frizzled onions.

Baked potato topped with braised short rib and horseradish cream.

Baked potato topped with grilled chicken, avocado, ranch and roasted cherry tomatoes.

Wide noodles tossed with red wine-braised short rib ragù and finished with pecorino romano.

Tender chicken morsels and roasted cauliflower simmered in coconut cream curry sauce, served with basmati rice and naan.

Pan-seared all-lump Maryland crab cake with pub fries, old-fashioned coleslaw and tartar sauce.

Tender chicken, caramelized pineapple, Asian vegetables and cashews tossed in a hot honey sweet-and-sour glaze, served over jasmine rice.

Prime meatloaf glazed with zesty bourbon barbecue sauce, served with French fries and glazed heirloom carrots.

8 oz Hereford steakburger on a toasted brioche bun with lettuce, tomato, red onion, house pickle, WB burger sauce and fries.

Slow-roasted beef with melted sharp cheddar on a soft baguette; served with au jus, creamy horseradish sauce and pub fries.

Chicken morsels, zucchini, feta cheese, warm spices formed into a patty and grilled, served with tomato, lettuce, and tzatziki on a toasted brioche bun.

Two smashed prime beef patties with crispy edges, grilled onions, cheddar, and house 1000 island dressing.

Crisp eggplant slices topped with marinara, melted provolone and mozzarella, fresh basil and olive oil on a garlic-toasted submarine roll.

Carrot cake with vanilla ice cream, candied walnuts, caramel and cinnamon dust.

Moist chocolate olive oil cake with whipped cream and berries.

Fudgy brownie with vanilla ice cream, whipped cream, wet walnuts, chocolate sauce and a cherry on top.

Classic New York cheesecake with strawberry sauce.

Sautéed apples, cinnamon oat streusel crisps and caramel sauce, vanilla ice cream, and sweet toasted pecans.

Warm date cake topped with caramel and vanilla ice cream.