Succulent lobster steamed to perfection, served with melted butter for a classic coastal delight.

LOBSTER

NEW YORK STRIP

Create your own fresh and vibrant salad with a variety of crisp greens, colorful vegetables, and delicious toppings at our Salad Bar.

SALAD BAR ONLY

BONE IN RIB-EYE

Enjoy a delightful pairing of our fresh garden salad and a warm, hearty soup for the perfect light meal.

SOUP AND SALAD COMBO

TRAIL BOSS PRIME RIB

DROVER PRIME RIB

Succulent shrimp served chilled with a zesty cocktail sauce for a refreshing appetizer.

SHRIMP COCKTAIL

CHICKEN SANDWICH

Enjoy succulent crab legs steamed to perfection, served with melted butter and a sprinkle of lemon for a mouthwatering seafood experience.

CRABLEGS

MUSHROOM BURGER

TOP SIRLOIN

LOBSTER MACARONI & CHEESE

JUMBO SHRIMP

WHISKEY FILET

with FRIES (American, Swiss, Cheddar, Blue)

CHEESE BURGER

WHISKEY RIB-EYE

Served with a Dill Spear & choice of French fries, Cole Slaw or Cottage Cheese.

Skinny Burger

Crispy, golden-brown onion rings, lightly battered and fried to perfection, served with a tangy dipping sauce.

ONION RINGS

Chili-Cheddar Onion Burger

Indulge in our Loaded Baked Potato, overflowing with creamy butter, rich sour cream, crispy bacon, melted cheese, and fresh chives for a hearty and satisfying treat.

LOADED BAKED POTATO

FILET

Mushroom Swiss Burger

A hearty blend of tender steak, beans, and spices simmered to perfection for a bold and comforting chili experience.

Steakhouse Chili

Bring a large pot of salted water to a rolling boil. Add the lobsters, cover, and cook for 8-10 minutes until they turn bright red.

Prepare the Lobster

While the lobster is cooking, melt the unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté for 2-3 minutes until fragrant.

Make Garlic Butter

Remove from heat and add the juice of half a lemon and chopped parsley to the garlic butter. Season with salt and black pepper.

Add Lemon and Parsley

Once the lobster is cooked, remove from the pot and drain. Serve the lobster with garlic butter sauce and lemon wedges on the side.

Serve

Live Lobster

Unsalted Butter

Garlic

Lemon

Fresh Parsley

Salt

Black Pepper

Take the New York strip steak out of the refrigerator and allow it to come to room temperature for about 30 minutes.

Preparation

Rub the steak with olive oil, then season generously with salt, black pepper, and garlic powder on both sides.

Season the Steak

Preheat a cast-iron skillet or grill over high heat. Once hot, place the steak in the skillet and sear for 4-5 minutes on one side without moving it.

Cooking the Steak

Flip the steak and add butter and fresh rosemary to the skillet. Baste the steak with the melted butter for another 4-5 minutes, or until it reaches your desired doneness.

Flip and Baste

Remove the steak from the skillet and let it rest for at least 5 minutes before slicing to allow the juices to redistribute.

Resting

Slice the steak against the grain and serve with your choice of sides.

New York Strip Steak

Olive Oil

Garlic Powder

Fresh Rosemary

Butter

In a large salad bowl, add the mixed greens as the base.

Prepare the Salad Base

Wash and chop the cherry tomatoes, cucumber, carrots, bell pepper, and red onion. Add them to the salad bowl.

Chop the Vegetables

Slice the avocado and gently place it on top of the salad.

Add Avocado

Sprinkle feta cheese, olives, and sunflower seeds over the salad.

Add Cheese and Extras

Gently toss the salad to mix all ingredients together. Serve fresh.

Toss and Serve

Mixed Greens

Cherry Tomatoes

Cucumber

Carrots

Bell Pepper (any color)

Red Onion

Avocado

Feta Cheese

Olives

Sunflower Seeds

Remove the rib-eye steak from the refrigerator and let it come to room temperature for about 30 minutes. Pat dry with paper towels.

Rub the steak with olive oil, then season generously with kosher salt and black pepper on both sides.

Seasoning

Preheat a cast-iron skillet or grill over high heat until it’s very hot. Place the steak in the skillet and sear for about 4-5 minutes on one side without moving it.

Searing the Steak

Flip the steak using tongs and add garlic cloves and rosemary to the skillet. Cook for another 4-5 minutes for medium-rare, adjusting time for desired doneness.

Flipping

Add butter to the skillet. As it melts, use a spoon to baste the melted butter over the steak for added flavor.

Basting

Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing.

Serving

Bone-in rib-eye steak

Olive oil

Kosher salt

Black pepper

Garlic cloves

Fresh rosemary

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.

Prepare the Salad

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss to combine.

Dress the Salad

Mixed greens

Cherry tomatoes, halved

Cucumber, sliced

Red onion, thinly sliced

Feta cheese, crumbled

Balsamic vinegar

Pepper

Take the prime rib roast out of the refrigerator and let it come to room temperature for about 1 hour. Preheat your oven to 450°F (230°C).

Prepare the Prime Rib

In a small bowl, mix together kosher salt, black pepper, garlic powder, and onion powder. Rub the olive oil all over the prime rib roast, then generously season it with the spice mixture, ensuring it is evenly coated.

Season the Roast

Sprinkle the fresh rosemary and thyme over the seasoned roast, pressing them into the meat. Let the roast sit for about 30 minutes to allow the flavors to meld.

Add Herbs

Place the roast on a rack in a roasting pan and put it in the preheated oven. Roast for 15 minutes, then reduce the temperature to 325°F (162°C) and continue roasting for about 1 hour and 15 minutes for medium-rare, or until an internal thermometer reads 135°F (57°C).

Roast the Prime Rib

During the last 30 minutes of cooking, melt the butter in a small saucepan. Baste the roast with the melted butter every 10 minutes to keep it moist and flavorful.

Baste the Roast

Once cooked to your desired doneness, remove the prime rib from the oven and let it rest for at least 20 minutes before slicing. Serve with your favorite sides.

Rest and Serve

Prime Rib Roast

Kosher Salt

Freshly Ground Black Pepper

Onion Powder

Fresh Thyme

Preheat your oven to 450°F (232°C). Pat the prime rib roast dry with paper towels and place it on a roasting rack in a roasting pan.

In a small bowl, mix together the kosher salt, black pepper, garlic powder, olive oil, rosemary, and thyme. Rub this mixture all over the prime rib, ensuring it is evenly coated.

Season the Meat

Place the roasting pan in the preheated oven and roast for 20 minutes. Then, reduce the oven temperature to 325°F (163°C) and continue roasting for about 60-75 minutes, or until the internal temperature reaches your desired doneness (125°F/52°C for rare, 135°F/57°C for medium-rare).

Once the prime rib reaches your desired temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute.

Rest the Meat

While the meat is resting, pour the beef broth into the roasting pan and scrape up any browned bits from the bottom. Simmer over medium heat for about 5 minutes, then strain if desired.

Make Gravy (Optional)

After resting, slice the prime rib into desired thickness and serve with the optional gravy on the side.

Slice and Serve

Beef Broth

In a large pot, bring the water to a boil. Add the lemon slices and Old Bay seasoning.

Boil the Shrimp

Once the water is boiling, add the shrimp and cook for about 2-3 minutes until the shrimp turn pink and opaque.

Cook the Shrimp

Drain the shrimp and transfer them to a bowl of ice water to stop the cooking process. Let them cool for a few minutes.

Drain and Cool

Arrange the shrimp on a platter, garnish with chopped parsley, and serve with cocktail sauce on the side.

Large shrimp (peeled and deveined)

Water

Lemon (sliced)

Old Bay seasoning

Cocktail sauce

Fresh parsley (chopped, for garnish)

Season the chicken breasts with salt, black pepper, garlic powder, and paprika. Heat the olive oil in a skillet over medium heat, then add the chicken breasts. Cook each side for 6-7 minutes or until golden brown and cooked through. Remove from skillet and let rest.

Cooking the Chicken

Slice the burger buns in half. Spread mayonnaise on the bottom half of each bun. Place lettuce leaves, cooked chicken breasts, cheese slices, and tomato slices on top. Cover with the top half of the buns.

Assembling the Sandwich

Cut potatoes into thin strips and soak them in water for 30 minutes. Drain and pat dry. Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Making the Fries

Boneless chicken breast

Garlic powder

Paprika

Burger buns

Lettuce leaves

Tomato slices

Mayonnaise

Cheese slices

Thaw the crab legs if they are frozen by placing them in the refrigerator overnight. Rinse them under cold water to remove any debris.

Prepare the Crab Legs

In a large pot, bring 4 cups of water to a boil. Add 2 tablespoons of Old Bay seasoning to the boiling water.

Boil the Water

Carefully add the crab legs to the boiling water. Cover the pot and steam for about 5-7 minutes, or until heated through.

Cook the Crab Legs

In a small saucepan, melt 1 cup of butter over medium heat. Add 2 tablespoons of minced garlic and cook for 1-2 minutes until fragrant.

Prepare the Garlic Butter

Remove the crab legs from the pot and place them on a serving platter. Drizzle with garlic butter, sprinkle with chopped parsley, and serve with lemon wedges on the side.

King Crab Legs

Old Bay Seasoning

Lemon Wedges

Garlic (minced)

Parsley (chopped)

In a large bowl, combine the portobello mushrooms with olive oil, minced garlic, salt, black pepper, and balsamic vinegar. Toss to coat the mushrooms evenly.

Prepare the Mushrooms

Preheat a grill or grill pan over medium-high heat. Place the marinated mushrooms on the grill and cook for about 5-7 minutes on each side, or until they are tender and have grill marks.

Grill the Mushrooms

Toast the burger buns on the grill for 1-2 minutes. On the bottom half of each bun, place a grilled mushroom, top with lettuce, tomato slices, and cheese if desired. Cover with the top half of the bun.

Assemble the Burgers

Serve the mushroom burgers immediately with fries on the side.

Portobello mushrooms

Garlic cloves, minced

Tomato, sliced

Cheese slices (optional)

Take the top sirloin steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This allows for even cooking.

Prepare the Steak

Rub the steak with olive oil, then sprinkle garlic powder, salt, and black pepper evenly over both sides.

Preheat your grill or skillet over medium-high heat. If using a skillet, add a little olive oil to prevent sticking.

Preheat the Grill or Skillet

Place the steak on the grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

Cook the Steak

In the last minute of cooking, add butter and fresh rosemary on top of the steak. Baste the steak with the melted butter for added flavor.

Lobster

New York Strip

Salad Bar Only

Bone In Rib-eye

Soup And Salad Combo

Trail Boss Prime Rib

Drover Prime Rib

Shrimp Cocktail

Chicken Sandwich

Crablegs

Mushroom Burger

Top Sirloin

Lobster Macaroni & Cheese

Jumbo Shrimp

Whiskey Filet

Cheese Burger

Whiskey Rib-eye

Skinny Burger

Onion Rings

Chili-cheddar Onion Burger

Loaded Baked Potato

Filet

Mushroom Swiss Burger

Steakhouse Chili