March 28-30

All cuts served with mash potatoes & tonight's vegetable

CUTS
Top Sirloin   |   18
New York   |   21
Filet Mignon   |   26
Bone in 1# Ribeye   |   48


ADD-ONS
Garlic Mushrooms   |   .50
Shrimp Scampi   |   8
Lobster Tail   |   18
Mac & Cheese   |   4
Horseradish Butter   |   .50
Garlic Fries   |   3
Green Salad   |   4

CLASSIC OLIVE OIL CAKE
Delicate and moist vanilla infused cake topped with oven roasted Balsamic Berries & Whipped Cream |   9

PERFECT ROB ROY
Famous Grouse Scotch, Sweet Vermouth, Dry Vermouth Angostura Bitters
8

KENTUCKY MULE
Henry McKenna Straight Bourbon, Pickett's Ginger Beer, Lime Juice
8
​
WARD 8
Rittenhouse Rye 100 proof, Fresh Lemon & Orange Juice, Grenadine
9

RUSSELL'S RESERVE 10-YEAR-OLD BOURBON 90°    |   10
SERVED UP OR ON THE ROCKS

A nose of cinnamon, butter, roasted wood and vanilla
with a palate consisting of a complex oaky sweetness
alongside orange, dark chocolate, leather and baking spices.
The finish is long with oh-so-sweet maple and sugar notes

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