Weekly Features

Grill Feature

Crispy Blue Crab Cake
6oz crab cake (lump blue crab meat, shrimp, scallion, cilantro, red bell, jalapeno, lemon, mayo, egg, panko, garlic) deep fried to perfection and topped with Chef Samo’s spicy remoulade. Served with house-cut Barker fries and a side salad (tomato, mushroom, scallion, sprouts, cucumber) tossed with soy citrus vinaigrette. $13.95

Tap Feature

Summit Mai Bock Summit Brewing Company, St. Paul, MN

This traditional German style earned the nickname “liquid bread” because it was brewed by monks to help them get through Lenten fasting. Moravian 37 malts and Czech Saaz hops give it a toasted sweetness with a little spice in the finish.

6.7% abv, $6 pint