Four jumbo shrimp poached, chilled and served with a potent horseradish sauce cocktail

Two handcrafted cakes-a blend of lump and claw crab meat mixed with onion, bell pepper, herbs and spices, formed into cakes, oven roasted and topped with a spicy tomato cream

Flour dusted, flash fried, and topped with bell pepper coulis and horseradish cream

Jumbo legs, quickly sautéed topped with a lemon garlic butter

Hand breaded in house, deep fried, and served with roasted garlic marinara

Knockwurst and weisswurst, grilled, served on a bed of kraut and topped with a whole grain mustard sauce

Escargot Burgundy style in a puff pastry square

Irish Nachos – 8.95

Sliced and baked Russet potato, topped with diced tomato and jalapenos, then oven baked and finished with bacon and sour cream

Steamed Mussels – 8.95

Twelve large mussels steamed in Vermouth, olive oil, garlic and shallot, served with crusty bread for dipping. We add a couple of red pepper flakes for a "Touch of Heat"

Sherri laced caramelized onions served in a rich beef based broth, topped with parmesan , garlic croutons and imported Swiss cheese

Made in house daily, based on seasonal market

Steakhouse Salad – 14.95

Classic Caesar Salad topped with grilled sliced sirloin, beefsteak tomato, and crisp fried onion rings

Georgia Pecan Salad with Grilled Chicken – 13.95

Assorted greens topped with chilled poached pears, crumbled blue cheese, toasted Georgia pecans, and grilled chicken, then drizzled with a Southern style sweet vinaigrette

Asian Crunch Salad with Grilled Pork – 14.95

Assorted greens, tossed with almonds, pineapple, bell pepper, water chestnuts, and scallions, topped with crispy fried noodles, and julienne grilled pork, finished with a garlic sesame dressing

Bottom round of beef, marinated in red wine vinegar and red wine, served in a gingersnap enriched gravy

Certified Angus strip steak topped with caramelized onions and rich brown sauce

Knockwurst, weisswurst and fresh bratwurst served on a bed of spatzele and topped with whole grain mustard sauce

Thinly pounded veal cutlet quickly sautéed and served with lemon wedges

Thinly pounded and breaded pork cutlet topped with sautéed mushrooms and rich brown sauce

Parmesan breaded schnitzel topped with caramelized shallot, melted cheddar, and horseradish cream

Thinly pounded medallions of pork, sautéed with mushrooms and sweet onions, then finished with a sour cream laced brown sauce

Schnitzel Cordon Bleu – 18.95

Breaded Pork Schnitzel topped with Black Forest ham, Swiss cheese and whole grain mustard cream

Schnitzel Sampler – 18.95

For the person who "can't decide", a sampler of both Jager Schnitzel and Schnitzel Cordon Bleu

Sautéed Jumbo Shrimp served in a puff pastry square and topped with a light garlic cream sauce

Three handcrafted cakes: a blend of lump and claw crabmeat mixed with onion, bell pepper, herbs and spices formed into cakes and topped with a spicy tomato cream

Atlantic Salmon – 18.95

Broiled filet served on a bed of sautéed spinach, glazed with pomegranate vinaigrette and topped with dried cranberries

Crabmeat Stuffed Haddock – 19.95

Oven baked haddock filet topped with a rich crabmeat stuffing and finished with lemon garlic cream

Jumbo Diver Scallops – 18.95

Panko breaded, deep fried and finished with lemon dill cream

Pecan breaded boneless breast sautéed in butter, deglazed hazelnut liquor and finished with a heavy cream reduction

Boneless breast topped with a crab cake, broccoli florets and a lemon tarragon sauce

Grilled boneless breast topped with a balsamic reduction and served on a bed of wilted spinach with sautéed onions and peppers

Chicken Saltimbocca – 18.95

Boneless breast topped with Prosciutto and Swiss, finished with a sage infused sauce

Three Cheese Fettuccine Alfredo -13.95

Fettuccine tossed with garlic cream, butter, Parmesan, Romano and Asiago cheeses, "A Classic"

Chicken and Broccoli Scampi on Linguine -17.95

Boneless chicken breast and steamed broccoli florets served "Scampi Style" on a bed of linguine

Wild Mushroom Ravioli - 13.95

Jumbo ravioli stuffed with wild mushroom duxelles and served with sautéed button mushrooms, caramelized shallot and a sherry laced broth with a touch of cream for richness

Cut from the strip loin, sirloin steaks are known for their rich “beefy” flavor. A favorite of all steak lovers

Cut from the tenderloin, the “King” of beef is tender and flavorful

The Bulls Head Extraordinaire – 39.95/person

Chateaubriand for 4 or more - oven roasted whole beef tenderloin carved tableside and served with Béarnaise sauce and red wine demi-glaze. Dinner includes tossed seasonal greens, chef’s choice of potato and vegetable with appropriate garnishes. (24 hour notice required.)

We proudly serve Certified Angus Beef Steaks - the finest in the world. Only 8% of all U.S. beef is good enough to earn the Certified Angus Beef name. It has the unique combination of exceptional leanness & fine marbling that makes it truly a cut above the rest. It's a difference you’ll taste with each and every juicy bite of our Certified Angus Beef Steaks. We are not responsible for the appearance and tenderness of Steaks when ordered WELL DONE.

Dinners are served with Potato, Vegetable, and a choice of tossed Salad, Caesar Salad or cup of Soup
Ask your server about our house made desserts.

Our wines were selected to enhance your dining experience - By the glass or by the Bottle.

 

Fettuccine Alfredo – 8.95

Our version of "Mac and Cheese"

Chicken Tenders and Fries – 8.95