Dine-in and Curbside available

Wednesday – Sunday 4:00pm – 8:00pm

Phone: (724) 483-4500


*Crab Hoelzel Lettuce Wraps– jumbo lump crab meat, fresh tarragon vinaigrette, cherry tomatoes and bibb lettuce. – 18 

Baked Brie – Topped with Grand Marnier dressing, toasted almonds, dried cranberries and served with toasted baguettes. -15


*Chilled Shrimp Cocktail– With house made cocktail sauce. – 15

Bruschetta – Fresh buffalo mozzarella, Mediterranean salsa and balsamic reduction served over garlic toast. -13

Smoked Ahi Tuna Bowl – Sushi grade tuna, seaweed salad, sweet wasabi-ginger sauce, honey soy sauce, wonton strips. -13.50. Available as an Entree -25

Soups & Salads 

Canadian Cheddar Cheese Bowl- 6 Cup – 5

Lobster Bisque Bowl- 10 Cup- 9

Butter Crunch Bibb Salad

*Tarragon-Basil vinaigrette, cucumbers, cherry tomatoes, pickled shallots. – 8

Raspberry vinaigrette, bleu cheese, onions, tomatoes, and garlic croutons. – 8

Bistro Meals

Served with small bibb salad dressed with white balsamic-shallot vinaigrette.

Bistro Crab Cake – Oven baked panko crusted Blu Fin lump crab served with honey chipotle aioli- 21.                     Twin Crab Cake Dinner – 34

Bistro Caprese Chicken Cutlet- Thin chicken breast lightly breaded with parmesan panko crust and topped with caprese salad.- 19

*Bistro Salmon – Six ounce Aukra Norwegian salmon topped with butter toasted pecans.- 24 


**Berry Citrus Salmon- House spice grilled salmon, sushi rice, citrus-blackberry arugula-spinach salad, and a drizzle of sweet berry-roasted jalapeno glaze. – 25

*Rack of Lamb- Pan roasted Australian rack of lamb topped with Luxardo cherry port wine sauce. – 39

Baby Back Ribs – Signature item since opening day in 1975. Char-grilled pork ribs glazed with brown sugar, soy, and ginger. -27

                          Filet Mignon – 6 oz. Filet mignon served over creamy potato-roasted corn hash, and sauteed kale with a veal au jus and sun dried tomato oil. – 30  

Maine-Style Baked Jumbo Sea Scallops- White wine, cream, and Ritz cracker crust.  -26

Chicken Carbonara – Sauteed chicken, pork belly, peas, onions, red bell peppers and fresh spaghetti pasta tossed with a spiced parmesan cream. -22       

Back Porch Filet Mignon and Crab – Grilled center cut 6 oz. filet mignon served over potato-vegetable hash and topped with Old Bay hollandaise sauce and jumbo lump crab meat. – 45

*Shrimp and Grits- Shrimp and chorizo sausage cooked in a fresh tomato-bell pepper sauce served over creamy cheddar cheese grits.  -24


Served with french fries and house made pickles.

Brie & Fig Burger- A blend of ground sirloin, ribeye, chuck, and brisket with creamy brie cheese, fig jam mayonaise, arugula, and spinach on a toasted ciabatta bun. – 15.

Chicken Cutlet Sandwich – Parmesan panko crusted chicken breast, fresh mozzarella, Mediterranean salsa, and roasted red pepper aioli on a warm Schiacciata bun. -14

*Gleuten Free Items


Burnt Almond Torte – 9

Signature Chocolate Cake – 8

Crème Brûlée – 6