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DINNER

Starters

Crab Cakes | 18

Spinach Artichoke Dip | 12

Stuffed Mushroom Caps | 12

Bacon Wrapped Peppadews | 11 Gf

Steak Wrapped Asparagus | 13 Gf

Shrimp Cocktail | 11 Gf

Escargot | 12 Gf

Shareable Sides

Brussels Sprouts | 12 Gf

Creamed Spinach | 10

Smoked Gouda & Bacon Mac | 14

Gratella Mashed Reds | 10 Gf

RED WINE MUSHROOMS | 8

Soups & Greens

Big Salmon Caesar* | 23

Black & Bleu Steak Wedge* | 25 Gf

Hot Bacon & Spinach | 16 Gf

FRENCH ONION SOUP | Bowl 9

LOBSTER BISQUE | Bowl 9 Cup 6

SOUP DU JOUR | Bowl 8 Cup 5

GF Gluten Free

*Eating raw or undercooked food is associated with increased risk of food borne illness.

SeaFood

Twin 7 oz tails butter basted & baked. Served with asparagus.

Bacon wrapped and flame grilled with pesto lemon butter.

Grilled cedar with lemon buerre blanc GF
OR
Bourbon brown sugar glaze with candied pecans.

Steamed Mussels | 22

Blue mussels in garlic butter & white wine. Served with garlic toast points.

imm's Select Prime Rib*

Rubbed with rosemary, onion & garlic, seared and slow
roasted. Carved to order and served with burgundy au jus.
Degrees of doneness subject to availability.
16oz | 35 | 12oz | 30 | 8oz | 25

Flame Grilled Cuts

Filet Mignon* 6oz | 35 8oz | 38 Gf

Top Sirloin* 7oz | 21 11oz | 25 Gf

The Polynesian* 11oz | 27

New York Strip* 12oz | 34 Gf

Bourbon Strip* 12oz | 36

Ribeye* 14oz | 40Gf

Top It Off

Pair It Up

The Dinner Plates

Sautéed mushrooms, colby cheese, and bacon on redskin mashed potatoes.

Flame grilled chicken marinated in pineapple and soy sauce.

Penne tossed in cajun alfredo, onion, and tomato with cajun grilled chicken.

Flame grilled with chef’s choice finish.

Grilled Meatloaf | 22Gf

Angus and chorizo wrapped in bacon with sun dried tomato demi glace.

Lemon Pepper Encrusted Chicken | 24

Baked lemon pepper crusted chicken with lemon beurre blanc.

All entrees include choice of Caesar salad, blue cheese wedge, honey balsamic wedge or a single trip to our salad bar. Additional trips at additional cost. Please ask your server about sides.

Early Evening

Includes Fountain Drink, Tea or Coffee Side Salad Choice & Petite Dessert

New york strip * 34 GF

12oz & loaded baked potato

Jimm’s Select Prime Rib *25

8oz & loaded baked potato

Top Sirloin *21 GF

7oz & loaded baked potato.

Grilled Meatloaf 22 GF

Angus, chorizo & bacon with redskin mashed potatoes & green beans.

Cajun Chicken Pasta 22 GF

Penne, Cajun alfredo, onion, tomato, Parmesan & garlic toast.

Smothered Chicken 22 GF

Grilled chicken, mushrooms, Colby jack & bacon, with redskin mashed potatoes & green beans.

Pork Tenderloin *26

12 oz grilled & seasonally finished, with redskin mashed potatoes & green beans.

SHRIMP SCAMPI 20

6 sauteed shrimp, white wine, garlic butter, parmesan, tomato & garlic toast with rice pilaf.

BACON WRAPPED SHRIMP 26 GF

9 grilled shrimp & pesto Beurre Blanc, with rice pilaf & broccoli.

GRILLED SALMON 25 GF

8 oz filet & rice pilaf.

*Eating raw or undercooked food is associated with increased risk of food borne illness

Lunch

Starters

Spinach Artichoke Dip | 12

Stuffed Mushroom Caps | 12

Bacon Wrapped Peppadews | 11Gf

Steak Wrapped Asparagus | 13

Shrimp Cocktail | 11 Gf

Escargot | 12 Gf

Steamed Mussels | 16

Shareable Sides

Brussels Sprouts | 12 Gf

Creamed Spinach | 10

Smoked Gouda & Bacon Mac | 14

Gratella Mashed Reds | 10 Gf

RED WINE MUSHROOMS | 8

Soups & Greens

FRENCH ONION SOUP | Bowl 9

LOBSTER BISQUE | Bowl 9 Cup 6

SOUP DU JOUR | Bowl 8 Cup 5

*Additional trips to the salad bar will include an additional charge per trip.

GF Gluten Free

*Eating raw or undercooked food is associated with increased risk of food borne illness.

Salads

Romaine tossed with parmesan, romano, asiago, diced tomatoes, and house Caesar dressing.

Iceberg wedge topped with cajun dressing, bleu crumbles, green onion, diced tomato, and bacon.

HOT BACON & SPINACH | 12Gf

Greens tossed with hot bacon vinaigrette, candied pecans, bleu crumbles, red onion, sun-dried tomato and bacon.

Steak Tips | 10 Salmon | 9 Chicken | 6

imm's Salad Bar

14
Unlimited trips. Fresh Daily with house made dressings.

Flame Grilled Cuts

(Salad included)

Filet Mignon* 6oz | 35 8oz | 38 Gf

Top Sirloin* 7oz | 21 11oz | 25 Gf

The Polynesian* 11oz | 27

New York Strip* 12oz | 34 Gf

Bourbon Strip* 12oz | 36

Ribeye* 14oz | 40 Gf

Sandwiches

(Add a single trip to salad bar - 5.00)

Jimm’s Chicken Salad | 14

Made with grapes, celery, candied pecans, and red onion on wheat berry bread.

Corn beef, sauerkraut, and swiss with house made thousand island on marbled rye.

Half pound with choice of swiss, colby jack, provolone, or bleu cheese.

French Dip | 16

Shaved prime rib, provolone cheese, and horseradish aioli on a french loaf with au jus.

Spiced grilled chicken, provolone, bacon, and chipotle aioli on ciabatta roll.

Lunch Plates

(Add a single trip to the salad bar - 5.00)

Marinated grilled chicken with rice pilaf and grilled pineapple.

Lemon Caper Salmon | 17

Grilled salmon with lemon buerre blanc, and capers.

Flame grilled with wild rice and pesto lemon butter.

Steak Tips | 19

Sauteed tender tips, grilled flatbread, caramalized onions, and horseradish spread.

Penne tossed in cajun alfredo, onion, and tomato with cajun grilled chicken.

Pan seared, served over spring mix with a honey lemon vinaigrette and pepper aioli.