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.

Pizza 

Burgers  and MORe

Bowls

T ERIYAKI T UNA B OWL edamame, snow peas, peppers, sprouts, spring onions, brown rice GF

T HAI S HRIMP B OWL cilantro rice noodles, spinach broccoli, herbs, Thai sauce (mildly spicy) GF

M EDITERRANEAN Q UINOA V EGGIE B OWL peppers, cannellini beans, broccoli, tomatoes, kale lemon mint yoghurt drizzle GF

B UILD Y OUR O WN B URGER *C ERTIFIED ANGUS BEEF *I VAN ’ S TURKEY B URGER *V EGGIE B URGER served with fries, lettuce, tomato, onion (includes a choice of two toppings, additional topping available)

choice ofSwiss, cheddar, American or blue cheese, caramelized onions, mushrooms, avocado, fried egg, bacon, pineapple salsa, pickled jalapeños, potato chips, pickle chips

B UILD Y OUR O WN P IZZA Y OUR C HOICE OF T OPPINGS low fat mozzarella choice of pepperoni, sausage, ham, shrimp, chicken onion, tomato, peppers, mushrooms, olives broccoli, spinach, artichoke feta, parmesan, cheddar, blue cheese

B ONE - I N C HICKEN C ACCIATORE roasted peppers, mushrooms onions, sausage light San Marzano tomato sauce F ILLET O F S OLE P ICCATA linguine, garlic, tomatoes, capers white wine sauce

GF

Italy Trending by Chef Yousry

D OUBLE S TACKED C HICKEN P ARMESAN N.Y. S TYLE served with spaghetti marinara

GF G RILLED L AMB C HOPS vegetablequinoa, lemon mint yoghurt

GF T URKEY M EATBALLS rich tomato sauce, zucchini spaghetti

N EW E NGLAND L OBSTER R OLL French fries

C ARIBBEAN G ROUPER S ANDWICH pineapple salsa, sweet fries, jerk aioli on a Kaiser roll

Q UARTER P OUND H EBREW N ATIONAL H OT D OG relish, Sauerkraut and fries

10 OZ . N EW Y ORK S TRIP S TEAK onion rings, baked potato garlic spinach

B RICK O VEN R OASTED A TLANTIC S ALMON romaine, tomatoes, garlic croutons, Cajun ranch

V Vegan

GF Gluten Free