Sports Bar Dinner Menu

Appetizers 

Salads 

sushi

S PINACH S ALAD goat cheese, almonds, beets sundried cranberries GF

G REEK K ALE S ALAD tomatoes, peppers, cucumbers red onions, feta GF

I SRAELI C HOPPED V EGETABLE S ALAD lemon dressing, hummus V

W ATERMELON S ALAD mozzarella, tomatoes arugula, pesto, balsamic

GF

T RADITIONAL F RIED C HICKEN W INGS celery, carrots, blue cheese dip

G IANT B AVARIAN P RETZEL cheese dip, sweet mustard

F LORIDEAN M INI C RAB C AKES tempura avocado, Asian slaw, pineapple salsa, lime aioli

L OBSTER P ARTY T ACOS Joe’s mustard sauce

GF

A HI T UNA N ACHOS tortilla chips, mango, edamame cilantro, scallions, spicy mayo eel sauce GF

C HICKEN T ERIYAKI D UMPLINGS pan fried, pickled slaw

N ATURAL E DAMAME D UMPLINGS steamed, Sriracha aioli

C APRESE F LATBREAD fresh tomatoes, mozzarella basil balsamic drizzle

C HICKEN A VOCADO Q UESADILLAS two 6” flour tortillas, corn salsa, cilantro lime crema

S USHI R OLL O F T HE D AY wasabi, pickled ginger, soy sauce

T OKYO S KYSCRAPER tuna tartar, avocado, sushi rice, crabmeat, chipotle dressing

H ALF D OZEN OF T ODAY ’ S F EATURED O YSTERS O N T HE H ALF S HELL GF

J UMBO S HRIMP C OCKTAIL with cocktail sauce

GF

Consumer Advisory Guidance Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. There is risk associatedwith consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.

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