Straightforward

American Food® STARTERS

COLOSSAL BUTTERMILK ONION RINGS ..............................................8
HUEVOS ROLLS – Southwestern spices, chicken and Monterey Jack cheese ......8
MEXICO CITY SPINACH CON QUESO – Served with tortilla chips ..............9
SOUPS MR. JACK'S CRISPY CHICKEN FINGERS – Hand-breaded with french fries ....10
CHEF’S DAILY SOUP....5 SALADS
Our in-house made salad dressings include: Honey Dijon, Creamy Bleu Cheese, Classic Ranch,
Kiawah Island, Fresh Herb Vinaigrette, Cilantro Vinaigrette.
CHICKEN PASTA ........5 ALEX’S SALAD – With bacon, cheese, diced tomatoes,
cucumbers and croutons ........................................................................9
ORIGINAL CAESAR SALAD – With croutons and Reggiano Parmesan ............9
SIDES, ETC. ALEX’S OR CAESAR SALAD WITH SOUP ............................................11
FAUCON SALAD – Mixed greens, bacon, bleu cheese, egg,
ALL ................................4 croutons with creamy bleu cheese dressing ............................................10
CYPRESS SALAD – Chopped Crispy Chicken Tenders, Pecans, Avocado,
FRENCH FRIES Tomatoes, Bacon, Cheese and Corn Bread Croutons. Tossed in Ranch Dressing ..13
GRILLED CHICKEN SALAD – Feta cheese, olives, tomatoes
SOUTHERN COLE SLAW with fresh herb vinaigrette ................................................................12
THAI KAI SALAD – Chicken, mixed greens, peanuts tossed
ORZO & WILD RICE in a cilantro vinaigrette with Thai peanut sauce ....................................14
TEQUILA BEANS* ASIAN AHI TUNA SALAD – Seared, rare with field greens, wasabi
in a cilantro vinaigrette........................................................................16
ISRAELI COUSCOUS BURGERS, SANDWICHES & SMALL PLATES
We grind fresh chuck daily for our hand-pattied burgers. Burgers are served with lettuce, tomatoes,
BROCCOLI red onions, pickle, mayonnaise and mustard. Chicken and fish sandwiches are served with all
of the above except mustard. All served with french fries unless otherwise noted.

NOT YOUR ORDINARY VEGGIE BURGER – Made in-house with Monterey Jack ..............................9
MAC & CHEESE OLD FASHIONED CHEESEBURGER – With Tillamook cheddar cheese ....10
BACON SWISS BURGER – Topped with swiss cheese and bacon ..............11
SMASHED POTATOES FRENCH DIP – Sliced Prime Rib, baguette and horseradish ......................16
VEGETABLE PLATE – Daily fresh selections. Please ask your server......12
LOADED BAKED POTATO CHICKEN SALAD – Open face on focaccia with orzo & wild rice ..............12
HYDE PARK – Grilled chicken breast with Monterey Jack ........................10
DAILY VEGETABLE
DOWNHOME CHICKEN – Barbecue sauce, bacon and Monterey Jack ........11
COUNTRY CLUB – Ham, turkey, two cheeses, bacon and mayonnaise ..........11
DESSERTS FRESH FISH SANDWICH – Cut fresh daily, with rémoulade sauce ..........14
All made in this restaurant STEAKS & PRIME RIB
We finish our steaks with Maître d’ butter. All steaks are grilled over a hardwood fire.
CARROT CAKE
STEAK 'N' FRIES – 10 oz. strip steak, fries, Maître d’ butter with garlic....19
Served warm with
STEAK BRAZZO – Marinated pieces of filet mignon in a wild
cream cheese icing ........6 mushroom Madeira sauce with “Smashed Potatoes” ....................................25
STEAK MAUI – 12 oz. marinated ribeye, “Smashed Potatoes” ........................23
VERY BEST CHOCOLATE NEW YORK STRIP – 16 oz. aged beef with NYO mac & cheese ....................27
CAKE – Vanilla ice FILET MIGNON WITH BÉARNAISE – 10 oz. center cut, baked potato ......26
cream and hot fudge ....7 PRIME RIB SANDWICH – 8 oz. with french fries, au jus ........................16
SLOW ROASTED PRIME RIB – 12 oz. aged Mid-Western beef served
KEY LIME PIE au jus with “Smashed Potatoes” ............................................................20
Classic recipe ..............7 Extra Thick 16 oz. Cut...24

ESPRESSO ....................1 FRESH FISH & SEAFOOD

CAPPUCCINO ..............3
Consuming raw or undercooked
meats, poultry, seafood, shell-
fish, or eggs may increase your
risk of foodborne illness.
An 18% gratuity will be added to
parties of six or more adults.
Please no pipe or cigar smoking.
Please no cell phones
in the dining room.
*Certain items on our menu
contain alcohol.
We sincerely appreciate your
business.
TODAY'S FEATURED FISH – We offer a wide selection of fresh panéed
or hardwood grilled seafood every day ..................................................Q
AHI TUNA FILET – Ginger-mustard glaze with “Smashed Potatoes”
and cole slaw ....................................................................................26
CILANTRO SHRIMP – Black Tiger Shrimp with cilantro oil and
cajun spices, served with cole slaw ......................................................17
CAROLINA CRAB CAKES – Coastal recipe, jumbo lump crabmeat.
chili mayonnaise and mustard sauce. With french fries ............................26
GRILLED NORWEGIAN SALMON – Fresh cold water salmon ..................22
Lunch cut served until 4pm...15
OTHER SPECIALTIES
ROTISSERIE CHICKEN – One-half chicken roasted and seasoned
with our special herb blend served with “Smashed Potatoes” ..................15
MR. JACK’S CRISPY CHICKEN PLATTER – South Carolina low
country recipe with french fries and cole slaw ....................................14
RATTLESNAKE PASTA – Southwestern spices, peppers and chicken ........14
GRILLED PORK TENDERLOIN – Cured in-house with “Bang Bang”
sauce and “Smashed Potatoes” ........................................................................19
BARBECUE DANISH BABY BACK RIBS – Served with Tequila beans
and cole slaw ....................................................................................23

— N —
Alex’s or Caesar salad to accompany your entree...5
— N —
Please make us aware of any food allergies.

RB/RN MEM
GREAT WINES BY THE GLASS / BOTTLE
CHAMPAGNE AND SPARKLING
GRUET BRUT NV – New Mexico 9 / 32 HANDCRAFTED
GLORIA FERRER BLANC DE NOIRS – Carneros 38 PREMIUM
DUVAL LEROY – Reims, France 58
TAITTINGER – Reims, France 61 MARTINIS
CHARDONNAY All drinks listed below
WENTE – San Francisco Bay 7 / 26 are $10 and served
ESTANCIA – Monterey County 8 / 28 with a sidecar.
ST. FRANCIS – Sonoma County 8 / 28
CATENA – Mendoza, Argentina 9 / 32 MANDARIN BLOSSOM
FRANCISCAN – Napa Valley 35 Fruit and flower infused
NEWTON “RED LABEL” – Sonoma Valley 38 Hangar One Mandarin
Blossom Vodka with fresh
SILVERADO – Napa Valley 39 squeezed orange juice.
CHATEAU STE. MICHELLE “CANOE RIDGE” – Washington 42
MERRYVALE “STARMONT” – Napa Valley 40 ‘21’ MANHATTAN
PINE RIDGE “DIJON CLONES” – Napa Valley 48 Sazerac 6 yr. Rye, Sweet
PATZ AND HALL – Napa Valley 52 Vermouth and bitters
SONOMA CUTRER “LES PIERRES” – Sonoma 52 finished with a cherry.
MER SOLEIL – Central Coast 58
PAUL HOBBS – Napa Valley 65 MARTINI AU CHOCOLAT
NEWTON UNFILTERED – Napa Valley 80 Decadent blend of Godiva
Dark Chocolate Liqueur,
SAUVIGNON BLANC / FUME BLANC Grey Goose Vodka and
a splash of French
NOBILO – Marlborough, New Zealand 7 / 26 Vanilla cream.
FERRARI CARANO – Sonoma 9 / 32
HONIG – Napa Valley 10 / 35 POMEGRANATE MARTINI
CRAGGY RANGE WINERY TE MUNA ROAD VINEYARD – New Zealand 38 Exotic concoction of
KIM CRAWFORD – New Zealand 32 Ketel One Vodka,
GARY FARRELL “REDWOOD RANCH” – Somona 38 pomegranate juice,
KATHRYN KENNEDY – Monterey / Sonoma 45 and fresh-squeezed
CAKEBREAD – Napa Valley 50 orange juice.

OTHER WHITES CINDY'S LEMON DROP

Sweet and sour mix of
CAPOSALDO PINOT GRIGIO – Italy 6 / 22 Ketel One Citroen Vodka and
RUDI WIEST RIESLING – Rhein River, Germany 7 / 26 fresh-squeezed lemon juice.
MARCO FELLUGA PINOT GRIGIO – Collio, Italy 10 / 35
CONUNDRUM WHITE TABLE WINE – California 42 THE PINNACLE
EROICA RIESLING – Columbia Valley 42 COSMOPOLITAN
SANTA MARGHERITA PINOT GRIGIO – Italy 45 Luxurious libation of
Absolut Vodka, cranberry
CABERNET SAUVIGNON juice and a squeeze
of lime.
CLONE 337 – Lodi 7 / 26
ESTANCIA KEYES CANYON RANCH – Paso Robles 8 / 28
GENESIS – Columbia Valley 9 / 32 THE DUKE
SILVER PALM – North Coast 10 / 35 Classic martini with
Beefeater Gin or Absolut
ARTESA “ELEMENTS” MERITAGE – Napa / Sonoma Valley 11 / 39 Vodka. Served up with
NEWTON CLARET – Napa Valley 38 Santa Barbara olives
ST. FRANCIS – Sonoma County 38 and can always be
SIMI – Alexander Valley 38 prepared dirty.
FRANCISCAN – Napa Valley 45
MERRYVALE “STARMONT” – Napa Valley 46
HONIG – Napa Valley 48
SEQUOIA GROVE – Rutherford 50
SILVERADO – Napa Valley 51
MT. VEEDER – Mt. Veeder 61 Flannigan
GROTH – Napa Valley 74 Clifford
HARTWELL ESTATE – Stag’s Leap District, Napa Valley 145 General Manager
CAYMUS SPECIAL SELECTION – Napa Valley 185
MERLOT Keith Ray
RED DIAMOND – Washington State 6 / 22 Executive Chef
PIETRA SANTA – Cienega Valley 7 / 26
IRONY – Napa Valley 9 / 32 Nick Aylward
CHATEAU STE. MICHELLE – Columbia Valley 35 Manager in Charge
FERRARI-CARANO – Sonoma 38 of Service
MARKHAM – Napa Valley 39
MATANZAS CREEK – Sonoma County 47
PINOT NOIR
ANGELINE – Sonoma County 8 / 28 Providing outstanding
WILLAMETTE VALLEY “WHOLE CLUSTER” – Oregon 9 / 32 service and the highest food
BENTON LANE – Willamette Valley 11 / 39 quality is our objective.
MacROSTIE – Carneros 44
GUNDLACH BUNDSCHU – Sonoma 45 A few of the things we do:
REX HILL – Willamette Valley 55
SIDURI ROSELLA’S VINEYARD – Santa Lucia Highland 64 Make all of our soups
ARCHERY SUMMIT PREMIER CUVEE – Willamette Valley 68 from scratch.
Use the best available
ZINFANDEL U.S.D.A. Choice or higher aged
ROSENBLUM VINTNER’S CUVEE – California 8 / 28 Mid-Western beef.
ARTEZIN – Mendocino 9 / 32
RAVENSWOOD – Sonoma 34 Use only the freshest
SEGHESIO – Sonoma 38 available fish hand cut daily
RIDGE “LYTTON SPRINGS” – Sonoma 55 in our kitchens.

OTHER INTERESTING REDS Make all our salad dressings.

TILIA MALBEC – Mendoza, Argentina 7 / 26 Hand cut and trim all of
PENFOLDS “KOONUNGA HILL” SHIRAZ / CABERNET – Australia 8 / 28 our steaks in house.
TINTARA SHIRAZ MCLAREN VALE – South Australia 9 / 32 Make all of our sauces and
TREANA MERITAGE – California 46 stocks from scratch daily.
ESTANCIA MERITAGE – Paso Robles 48
Make all of our desserts
PORT in our kitchen.
GRAHAM’S SIX GRAPES – Portugal 6 / --
DOW'S FINE TAWNY – Portugal 7 / -- Pour only premium liquors
as house brands.
To expedite service, we open our wine at the pub.

RB/RN MEM