with Blackened Chicken, Cherry Peppers, Caramelized Onion, Vermont Sharp Cheddar, Tomato Salsa, Truffle Aioli, Arugula

With Roasted Garlic, Plum Tomatoes, Capers, Fresh Basil,
and a White Wine Butter Broth

With Sour Dough Crouton, Three Cheese Crust

With Blue Cheese Dressing, Carrot and Celery Sticks

With Green Onions, Cheddar, Smoked Bacon, Sour Cream

With Chili Peppers, Fried Kosher Dills and Lemon Caper Aioli

With a Spicy Remoulade Sauce

With a Horseradish Sour Cream Sauce

Simply Seasoned – Truffle & Romano – Cajun

March 24th Kevin Wolf & Steve Dunn Band 6:30-10:00
Torrington Area Health Recommends fully cooking all menu items at every restaurant