Bobby Van's Grill

Lightly battered and golden-fried squid rings served with a side of zesty marinara sauce.

Crispy calamari tossed in a sticky, sweet chili glaze.

Fresh raw tuna mixed with avocado jalapeno mousse and crispy wonton chips.

Tender grilled lamb chop served with a rich balsamic reduction.

Classic spicy buffalo wings tossed in tangy sauce.

Thick cut bacon served with brandy peppercorn sauce and balsamic white sauce.

Fresh mint, basil, capers with a balsamic reduction.

Chef's recipe made daily.

Chilled jumbo shrimp served with traditional cocktail sauce and lemon.

Fresh lump crab meat served chilled with cocktail sauce.

Chilled lobster tail meat served with dipping sauces.

Freshly shucked local oysters served on crushed ice with mignonette.

Mesclun lettuce, cherry tomatoes, shredded carrots, cucumber, and red onions in a shallot vinaigrette.

Romaine heart, tomatoes, bacon, blue cheese crumbles with a blue cheese dressing.

Marinated English cucumber, watermelon radishes, apples, candied walnuts, pickled shallots, and ricotta cheese in a honey rice wine vinegar dressing.

Shaved Brussels, Asian pear, pickled red onions, parmesan cheese, and balsamic vinaigrette.

Chopped shrimp, green beans, red onions, crispy bacon, and diced tomato in red wine vinaigrette.

Marinated chicken, cabbage, radicchio, wontons, and pickled ginger in spicy plum dressing.

Marinated bell peppers, black olives, roasted potatoes, hard-boiled eggs, grape tomatoes in a caper and lemon dressing.

Grilled chicken, tomatoes, hard-boiled eggs, bacon, blue cheese crumbles, and avocado with shallot vinaigrette.

Dry aged burger served with French fries and onion strings.

Served with cole slaw. Available as an appetizer (26) or main (52).

Chilean seabass lightly buttered and fried, served with tartar sauce.

Served with mashed potatoes and sautéed broccolini.

Served over dollops of mashed potatoes and sautéed green beans in a beurre blanc sauce.

Served with a sesame plum glaze, small cabbage and radicchio salad bed with balsamic reduction.

Served over tomato and corn risotto with two grilled jumbo shrimp in a lemon beurre blanc sauce.

Served with stir-fried vegetables and long grain rice.

Fresh spinach, mashed potatoes in lemon butter sauce.

Tender blackened salmon served in soft tortillas.

Mixed stir-fried seasonal vegetables with long grain rice in a Teriyaki sauce.

Fresh vegetables in a light tomato sauce.

Atlantic salmon filet served over a classic Caesar salad.

Served with spaghetti in a lemon caper butter sauce.

Fresh dill salad and a lemon-caper sauce.

Served in a homemade ragú Bolognese sauce.

Jumbo shrimp, scallops and calamari in a cajun cream sauce served with penne pasta.

Tender 6oz filet mignon grilled to perfection.

Tender 10oz filet mignon grilled to perfection.

6 oz Filet Mignon with a crab cake.

Served in a red demi glaze sauce.

Large bone-in ribeye with a bold Cajun crust.

Expertly dry aged for maximum flavor and tenderness.

Crispy fried chicken breast drizzled with hot honey on a bun.

Sliced steak with melted cheese on a hoagie roll.

Tender slow roasted steak served on a toasted roll.

Crispy shrimp tossed in bang bang sauce on a French roll.

Classic club sandwich with roasted turkey, bacon, lettuce, and tomato.

Crispy shredded potatoes seasoned to perfection.

Slow cooked mushrooms and onions.

Fresh asparagus spears charred on the grill.

Prepared creamed or sautéed.

Crispy golden French fries.

Smooth whipped potatoes infused with roasted garlic.

Tender broccolini sautéed with garlic and olive oil.

With walnuts and bacon in a balsamic reduction.

With onions and bacon.

Multi-course dinner paired with Weller bourbons. Includes Blue Cheese and Tiger Fig Salad, Spiced Butternut Squash Soup, Beef Carpaccio, Ricotta and Lemon Gnocchi, and Salted Caramel Apple Tarte.

Choose an appetizer and main course from the special lunch prix-fixe selection.

Four-course dinner featuring Prosciutto & Melon Salad, Butter Poached Lobster Tail, King Salmon, and Macadamia Nut Tart.