THE CORRIDOR APPETIZERS: TRIO – 10 Fried Shrimp, Bruschetta, and Mozzarella Sticks served with creole remoulade sauce and marinara sauce. BRUSCHETTA – 7 Crispy bread topped with juicy diced tomatoes, balsamic vinai- grette, roasted garlic fresh basil and parmesan VEGGIE QUESADILLA (ADD CHICKEN 3.00) – 8 Sautéed vegetables, mushrooms, onions, bell peppers, scallions and Mexican cheese blend folded in a crisp warm flour tortilla FRIED SHRIMP – 9 Golden fried and seasoned shrimp on a bed of mixed greens served with creole remoulade sauce JALAPENO POPPERS – 7 Breaded jalapenos filled with cheese and fried to golden perfection LOADED CHEESE FRIES – 6 French fries smothered in cheddar cheese, topped with bacon bits and green onions and served with sour cream. MOZZARELLA STICKS – 7 Breaded and fried mozzarella cheese served with a side of mari- nara sauce SPINACH AND ARTICHOKE DIP – 8 A warm crock of creamy spinach, tender artichokes, and melted cheeses, topped with diced, ripe tomatoes and served with toasted garlic, parmesan French bread SOUPS AND SALADS: BLEU TENDERLOIN SALAD – 15 Grilled tenderloin nestled on a spear of romaine lettuce with bacon crumbles, tomato, diced egg, and topped with chunks of bleu cheese and a drizzle of balsamic glaze, served with bal- samic vinaigrette CHICKEN CAESAR SALAD – 11 Grilled, seasoned chicken breast served over romaine lettuce, parmesan cheese, and fresh house made croutons all tossed in a creamy Caesar dressing HOUSE SALAD – 4 Mixed greens, cherry tomatoes, sliced cucumbers, and shredded cheddar cheese served with toasted garlic, parmesan French bread and your choice of dressings LAYERED COBB SALAD – 12 Grilled, seasoned chicken, smoked bacon, diced ripe tomatoes, eggs, and red onion all over a bed of mixed greens and served with your choice of dressings SOUP AND SALAD – 8 A bowl of our delicious soup of the day with a house or Caesar salad SOUP OF THE DAY – CUP (3) BOWL (5) Ask your server what the Chef has prepared for today SANDWICHES: (All sandwiches are served with a side of fries) ANGUS BURGER – 10 Half pound of Angus ground beef served on a Kaiser roll with leaf lettuce, tomato, red onion and a pickle spear BBQ, BACON, & CHEDDAR BURGER – 12 Half pound of Angus ground beef topped with BBQ sauce, smoked bacon, and cheddar cheese served on a Kaiser roll with leaf lettuce, tomato, onion, and a pickle spear BLACK AND BLEU BURGER – 11 Crumbles of bleu cheese and fresh cracked peppercorns top this juicy angus ground beef burger served on a Kaiser roll with leaf lettuce, tomato, onion, and a pickle spear CAJUN CHICKEN SANDWICH – 10 Char-broiled tender Cajun chicken breast served on a Kaiser roll with leaf lettuce, tomato, onion, and a pickle spear PULLED PORK SANDWICH – 11 Pulled pork piled on a toasted Kaiser roll, topped with house made cole slaw and that great Memphis style BBQ sauce on the side.
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THE
CORRIDORAPPETIZERS:
TRIO – 10Fried Shrimp, Bruschetta, and Mozzarella Sticks served withcreole remoulade sauce and marinara sauce.
BRUSCHETTA – 7Crispy bread topped with juicy diced tomatoes, balsamic vinai-grette, roasted garlic fresh basil and parmesan
VEGGIE QUESADILLA (ADD CHICKEN 3.00) – 8Sautéed vegetables, mushrooms, onions, bell peppers, scallionsand Mexican cheese blend folded in a crisp warm flour tortilla
FRIED SHRIMP – 9Golden fried and seasoned shrimp on a bed of mixed greensserved with creole remoulade sauce
JALAPENO POPPERS – 7Breaded jalapenos filled with cheese and fried to goldenperfection
LOADED CHEESE FRIES – 6French fries smothered in cheddar cheese, topped with baconbits and green onions and served withsour cream.
MOZZARELLA STICKS – 7Breaded and fried mozzarella cheese served with a side of mari-nara sauce
SPINACH AND ARTICHOKE DIP – 8A warm crock of creamy spinach, tender artichokes, and meltedcheeses, topped with diced, ripe tomatoes and served withtoasted garlic, parmesan French bread
SOUPS AND SALADS:
BLEU TENDERLOIN SALAD – 15Grilled tenderloin nestled on a spear of romaine lettuce withbacon crumbles, tomato, diced egg, and topped with chunks ofbleu cheese and a drizzle of balsamic glaze, served with bal-samic vinaigrette
CHICKEN CAESAR SALAD – 11Grilled, seasoned chicken breast served over romaine lettuce,parmesan cheese, and fresh house made croutons all tossed in acreamy Caesar dressing
HOUSE SALAD – 4Mixed greens, cherry tomatoes, sliced cucumbers, and shreddedcheddar cheese served with toasted garlic, parmesan Frenchbread and your choice of dressings
LAYERED COBB SALAD – 12Grilled, seasoned chicken, smoked bacon, diced ripe tomatoes,eggs, and red onion all over a bed of mixed greens and servedwith your choice of dressings
SOUP AND SALAD – 8A bowl of our delicious soup of the day with a house or Caesarsalad
SOUP OF THE DAY – CUP (3) BOWL (5)Ask your server what the Chef has prepared for today
SANDWICHES:(All sandwiches are served with a side of fries)
ANGUS BURGER – 10Half pound of Angus ground beef served on a Kaiser roll withleaf lettuce, tomato, red onion and a pickle spear
BBQ, BACON, & CHEDDAR BURGER – 12Half pound of Angus ground beef topped with BBQ sauce,smoked bacon, and cheddar cheese served on a Kaiser roll withleaf lettuce, tomato, onion, and a pickle spear
BLACK AND BLEU BURGER – 11Crumbles of bleu cheese and fresh cracked peppercorns top thisjuicy angus ground beef burger served on a Kaiser roll with leaflettuce, tomato, onion, and a pickle spear
CAJUN CHICKEN SANDWICH – 10Char-broiled tender Cajun chicken breast served on a Kaiser rollwith leaf lettuce, tomato, onion, and a pickle spear
PULLED PORK SANDWICH – 11Pulled pork piled on a toasted Kaiser roll, topped with housemade cole slaw and that great Memphis style BBQ sauce on theside.
ENTREES:(All entrees are served with House or Caesar salad)
BROILED TILAPIA – 18Topped with lemon butter sauce over angel hair pasta andvegetable du jour
RIB-EYE STEAK – 22USDA choice rib-eye grilled the way you like it, topped withsautéed onions and served with garlic, parmesan mashedpotatoes and vegetable du jour.
FILET MIGNON – 268oz tenderloin grilled the way you like it and seasonedto perfection served with garlic mashed potatoes andvegetable du jour
CAJUN CHICKEN PASTA – 17Cajun spiced chicken breast grilled and thinly sliced, served ona bed of fettuccini noodles tossed in a creamy alfredo sauce
SHRIMP ALFREDO – 19Sautéed, seasoned shrimp served on a bed of fettuccini noodlestossed in a creamy alfredo sauce
DESSERT:
BANANA FOSTER CHEESECAKE - 7CHOCOLATE CARAMEL PIE - 7SEASONAL BERRIES AND CREAM - 7
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