Happy Hour

Sunday - Friday

MANGO BELLINI – 6
prosecco, mango puree

BUTTERFLY – 8
gin / butterfly pea extract / lemon topped
with champagne

BLACKBERRY SMASH MULE – 8
vodka / blackberry purée / fresh lime juice /
ginger beer / angostura bitters

SAN DIEGO SUNSET – 8
tequila / hibiscus / splash of pineapple

MIDWAY – 8
coconut rum / white chocolate liqueur /
pineapple juice

IT’S BOURBON HONEY – 8
bourbon / maple / lemon / soda

STONE OLD FASHIONED – 10
aged bourbon / bitters /demerara sugar /
luxardo cherry / orange peel

All Bottles $5

BUD LIGHT / BLUE MOON / CORONA /
COORS LIGHT / GUINNESS / HEINEKEN /
MICHELOB ULTRA / MILLER LITE / HEINEKEN ZERO

HOUSE RED – by the glass -6
HOUSE WHITE – by the glass -6
CHAMPAGNE – by the flute -5

OYSTERS – 1.50ea
(four minimum per order)

TRUFFLE BEER-BATTERED PARMESAN FRIES – 5

TACOS – 6
blackened salmon or garlic prime beef
Shaved red cabbage/ corn pico/ chipotle aioli/ lime
(no combinations )

CREAM OF LOCAL STREET CORN – 9.50
bell pepper, parmesan

BRUSSELS SPROUTS – 7
pancetta, dates, goat cheese foam

BLT WEDGE SALAD – 8
local baby iceberg lettuce, Maytag Farms blue
cheese, cherry tomatoes, red onion,
roasted pork belly, blue cheese dressing

CALAMARI – 9
spicy aioli / homemade marinara

TRUFFLE MAC – 11
creamy Mac & Cheese / parmesan bread crumbs /
white truffle oil

LUMP CRAB CAKE – 11 G.F.
blue crab / stone ground aioli / local greens salad

BROILED OYSTER – 12
butter, lemon, white wine sauce, fresh parsley,
toasted ciabatta bread

SMOKED MUSSELS – 13
Spanish chorizo, Calabrian peppers, shaved fennel,
Riesling white wine sauce, toasted ciabatta

CHARCUTERIE BOARD – 15
seasonal handcrafted artisanal cheese, cured meats
with traditional accompaniments.

PRIME 21 DAY – 20
served with yukon potato puree