Fridays WestEnd lunch offer has been cancelled for an indefinite period. Please follow our website or facebook page, where you can find updated information about any changes. Our a la carte is available any days of the week of course.
Our big-enough-to-share platter features a trio of our most famous appetizers: Loaded Potato Skins, Fried Mozzarella, and our spicy Buffalo Wings, complete with sour cream and green onions, marinara sauce, and celery sticks with Bleu cheese dressing.
A North Atlantic salmon filet is char-grilled and basted with our special Fridays™ Signature Glaze. Then we add a handful of our butterflied shrimp, battered and
fried until crisp. Served with steamed vegetables and cheddar mashed potatoes.
Indulge in a 10-ounce ribeye steak, the most flavorful of steaks, with the ultimate marbling for the tender texture. Perfectly seasoned and chargrilled just how you like it. Served with your choice of sauce and 2 sides.
The King of Steaks. A thick, center-cut, 10-ounce steak from tender and flavorful premium short loin, perfectly seasoned and chargrilled just how you like it. Served with your choice of sauce and 2 sides.
This full rack of pork ribs is expertly cooked to ensure they’re fall-off-the-bone tender. Then we fire-grill them, glaze them with our tangy barbecue sauce, and serve with our crispy fries and Coleslaw.
Shrimp, chicken and fettuccini with a Cajun-Alfredo kick! Juicy shrimp and chicken are perfectly seasoned, sautéed with red bell peppers, then tossed with fettuccine, and our creamy Cajun-Alfredo sauce. Topped with freshly-shaved Parmesan cheese and green onions.
Plump and juicy char-broiled shrimp mounded atop our Southwestern Caesar Salad – fresh romaine tossed with red beans, crisp corn tortillas, Jack cheese, tomatoes and avocados served on a crown of Cheddar cheese nachos.
Mixed greens tossed in a Feta vinaigrette and topped with sliced grilled chicken, grape tomatoes, cucumbers, green peppers, Kalamata olives, red onions, roasted red peppers, and pepperoncinis, finished with Feta cheese.
Marinated, fire-grilled chicken, sliced and served on a skillet of roasted onions and red & green peppers. Served with hot flour tortillas, guacamole, pico de gallo, sour cream, Colby cheese and Spanish rice.