house cured corned beef, braised sauerkraut, swiss, 1k island, country rye
Award-Winning Crabcakes
Our family recipe has not changed for four generations using the finest jumbo lump. Crab cake platters are served with lemon aioli, bistro fries & coleslaw. Sandwiches are served with house kettle chips & pickle
Cooked to your liking: seared, broiled, grilled or blackened. Served with green beans & jasmine rice. Salsa Verde (vegetarian, gluten free) | $2: pairs with fish or steak; Lemon Beurre Blanc (vegetarian, gluten free) | $3
u-10 gulf shrimp, jalapeño bacon, anson mills grits, pepper jack & cheddar, grilled corn & green tomato succotash
gluten-free
Chicken & Waffles
$16.00
corn flake-crusted chicken breast, belgian waffle, whipped pecan butter, fried rosemary, maple syrup
Omelet Central
served with homefries
Meathead
$14.00
bacon, ham, sausage, smoked gouda, roasted red peppers, hollandaise
Lord Bawlmore
$19.00
shrimp, fresh mozzarella, cream of crab, green tomato & grilled corn succotash
Get Him To the Greek
$14.00
green pepper, caramelized onions, spinach, dill, feta, red onion, olive tapenade
Breakfast Classics
served with homefries
Crab Cake Benny
$28.00
petite crab cakes, poached eggs, english muffin, old bay hollandaise
Classic Benny
$15.00
canadian bacon, poached eggs, english muffin, hollandaise
The Hungry Man
$14.00
2 eggs your way, choice of meat & bread
Biscuits & Gravy
$15.00
buttermilk biscuits, sausage gravy, 2 sunny eggs
Steak & Eggs
Our USDA Prime steaks come from Creekstone Farms in Arkansas City, KS. Seasoned with our secret blend & served with herb butter, homefries & 2 eggs your way
12oz. Prime NY Strip
$50.00
7oz. Prime Filet Mignon
$55.00
7oz. Prime Bavette Steak
$26.00
Greener Things
Greek
feta, kalamata, onion, bell pepper, cucumber, tomato, pepperoncini, house dressing
vegetarian
gluten-free
Half$8.00
Full$13.00
Apple & Walnut Salad
$14.00
gala apples, candied walnuts, blue cheese and mixed greens tossed in a champagne vinaigrette
Caesar
grana padano, herb croutons, creamy garlic-parm dressing
In 1984, a small neighborhood bar called the Fairgrounds Inn sat lifelessly on York Road. The interior walls were decorated with faded red velvet. Exposed structure beams blended with smoke stained ceiling tiles, and hardwood floors seemed to creak regardless of motion. The location, however, was prime and gained the attention of Michael Dellis. He saw through the Fairground Inn and envisioned a large restaurant with tasteful decor and excellent food. He saw a large rectangular bar with elegant mahogany accents and countless autographed pictures hanging from the walls.