Famous for a reason. The shrimp are huge, the cocktail sauce explosive. Six U-13. Nuclear Horseradish. Wow.

Shaved sirloin strip sautéed with bell peppers, onions, and mushrooms, all wrapped up with shredded mozzarella and fried to crispy, melty perfection… YUM. The best part? A zesty roasted garlic dipping sauce to seal the deal.

Three gorgeous and ginormous diver scallops, brown sugar-bacon wrapped and grilled. Served with an apricot-horseradish sauce. A little spicy, sweet and smoky. Who says you can’t have it all?

Kinda self explanatory, eh? Jumbo lump crab and lots of it. Roasted red pepper sauce. So good it’s been on the menu since 1999. Five ounces.

Seared. Rare. Kinda like nigiri sushi without the rice. Because, really, who needs the carbs? Seaweed salad, soy, ginger and wasabi.

We could actually start a restaurant that didn’t serve anything but this. If you’ve had it you know what we mean. If you haven’t, order it and find out. With Judy’s flatbread. Or go gluten free with fresh veggies.

Chopped romaine topped with hard-boiled egg, cherry tomatoes, avocado, carrot, cucumber, roasted sweet corn, bacon and grilled chicken. Choice of dressing: Honey Mustard, Ranch, French, Bleu Cheese, Caesar, Raspberry Vinaigrette, Wjite Balsamic Vinaigrette or Fat-Free Sesame-Ginger.

This one’s a total showstopper. Baby greens, juicy grapes, sweet watermelon, and shaved red onion — all topped with crumbled lemon Stilton cheese and fresh mint with a grilled shrimp skewer on top. Finished with a drizzle of honey-white balsamic vinaigrette.

Spring mix, shredded cabbage, daikon radish, carrot, red bell peppers, snow peas, cucumber, wasabi peas, then we top it off with a 4 oz. grilled salmon filet and serve it with a creamy sesame-soy dressing.

Spring greens and romaine topped with a grilled avocado stuffed with baby mozzarella, capers, kalamata olives, heirloom cherry tomatoes, peppadew peppers, diced red onion and basil. Dressed with olive oil and a balsamic reduction.

The French make a lot of things complicated. This, however, is not one of those things. Onion soup. Crouton. Cheese.

Du jour - it means "of the day." So we change it. Daily - Call for selection

Choose from Caesar salad or Fall Harvest salad paired with our Soup Du Jour or French onion soup

Two 4 oz. steakhouse patties grilled just how you like ’em, stacked with sharp cheddar, crispy pepper bacon, and a swipe of classic yellow mustard on soft brioche slider buns. Bold, beefy, and unapologetically satisfying. Choice of side.

Shaved, cuban-spice-rubbed pork loin, sriracha mayo, jalapeño-onion fries. Smashed and grilled. Served on sweet Hawaiian rolls.

Shredded beef short rib with demi-glace, Gruyère and cheddar cheeses, grilled to golden perfection on sliced club bread — comfort food that gives you a wink and a high five. Choice of side.

Creamy, dreamy egg salad meets crispy pepper bacon, fresh lettuce, and tomato on toasted bolillo. It’s brunch’s sassier cousin—and it’s here to make your lunch break legendary. Choice of side.

Sliced turkey, ham, bacon, cheddar, provolone, herbed aioli, lettuce and tomato on sliced club bread.

Sliced turkey breast mounded with melted Brie cheese on our wheatberry bread finished with sliced granny smith apples, smoked bacon and cranberry relish.

Taco-seasoned Maple Leaf™ Farms duck piled high on fresh-fried chips with guac, pico, corn salsa, black beans, melty Monterey Jack, and a drizzle of sour cream. Fair warning: they’re ridiculously delicious… and highly addictive.

It’s back—and just in time. Nothing says summer like our house-made chicken salad. Cool, creamy, and craveable, it comes with your choice of two stellar sides. Feeling sandwich-y? We’ll wrap it up in a spinach tortilla with lettuce and tomato, and serve it with one side. However you order it, it’s the taste of summer done right.

Almond crusted walleye fingers served with house made tarter sauce for dipping + 1 side

Crispy fried chicken on a soft pretzel bun with tangy Dijon and creamy pimento cheese — bold, buttery, and impossible to forget. Like Southern charm with a toasted twist. Choice of side.

Three pillowy buttermilk biscuits stacked high with sausage patties, fluffy scrambled eggs, and melty cheddar—then smothered in Chef Jesse’s rich, peppery gravy. It’s a down-home masterpiece that hits all the right notes. Choice of side.

Shaved sirloin strip, two fried eggs, Italian peppers and melted pecorino cheese served on a toasted Demi baguette. Choice of side

We start with Corn-fed Iowa Premium Certified Angus Beef™. The Cadillac of Cow. And our best seller for a reason. The filet is lean and has incredible texture. You can cut it with a fork. Eight ounces.

Three gorgeous and ginormous diver scallops, brown sugar-bacon wrapped and grilled. Served with an apricot-horseradish sauce. A little spicy, sweet and smoky. Who says you can’t have it all?

We could actually start a restaurant that didn’t serve anything but this. If you’ve had it you know what we mean. If you haven’t, order it and find out. With Judy’s flatbread. Or go gluten free with fresh veggies.

Seared. Rare. Kinda like nigiri sushi without the rice. Because, really, who needs the carbs? Seaweed salad, soy, ginger and wasabi.

Famous for a reason. The shrimp are huge, the cocktail sauce explosive. Six. Nuclear Horseradish. Wow.

Do we really need to explain this? Jumbo lump crab and lots of it. Roasted red pepper sauce. So good it’s been on the menu since 1999. Five ounces.

Not what you’re expecting. But this is Club Soda, so you should expect that. Strips of squid steak. Lightly breaded. With a tomato-basil-lemon dipping sauce.

Spring greens and romaine topped with a grilled avocado stuffed with baby mozzarella, capers, kalamata olives, heirloom cherry tomatoes, peppadew peppers, diced red onion and basil. Dressed with olive oil and a balsamic reduction.

Cauliflower florets, breaded and fried to golden perfection, then tossed in Club Soda’s legendary spicy Tabasco butter and bleu cheese crumbles. Served with diced celery and bleu cheese dressing. Craving shrimp instead? We’ve got you — just say the word.

Crispy, tender boneless chicken thighs with a kick. Served with a sweet-and-spicy hot honey sauce that’ll make your taste buds sing. Warning: you might want seconds.

Shaved sirloin strip sautéed with bell peppers, onions, and mushrooms, all wrapped up with shredded mozzarella and fried to crispy, melty perfection… YUM. The best part? A zesty roasted garlic dipping sauce to seal the deal.

Du jour - it means “of the day.” So we change it. Daily. Ask your server.

The French make a lot of things complicated. This, however, is not one of those things. Onion soup. Crouton. Cheese

A blend of crisp romaine hearts, house made rosemary croutons, shaved parmesan and house made dressing. Traditional or sans the little fish.

Crispy romaine, tomato, carrot, egg, shredded cheddar cheese, radish, cucumber, red onion, peas. House made butter milk-herb dressing.

This one’s a total showstopper. Baby greens, juicy grapes, sweet watermelon, and shaved red onion — all topped with crumbled lemon Stilton cheese and fresh mint. Finished with a drizzle of honey-white balsamic vinaigrette.

The Cadillac of Cow. And our best seller for a reason. The filet is lean and has incredible texture. You can cut it with a fork. Eight ounces.

Incredible marbling results in exquisite flavor. This is just a great cut of beef. Twelve ounces.

AKA "The Cowboy Steak." Yeah, it’s fatty, but that’s where all the flavor comes from. Red wine demi sauce. Eighteen ounces.

Can’t decide between the filet and the strip? How about both rolled into one magnificent slab of beef? Topped with a gouda-bacon-scallion butter. A little bit pricey? Yeah. Worth it? Absolutely. Twenty two ounces

Nothing says yum like a juicy pork chop hot off our grill. And this one will not disappoint. A Frenched White Marble Farms chop cumin-rubbed and topped with an incredible roasted pistachio-lime-bacon-herb chimichurri. Fourteen ounces.

An 8 oz. Faroe Island salmon filet, boldly blackened and drizzled with a luscious grapefruit-basil brown butter sauce. Bright, buttery, and totally unforgettable.

Same as it ever was. And just as delicious, too. Flour dusted and pan sautéed. Fresh feta, herbs, roasted garlic butter and cherry tomato topped. When it’s this good, you don’t change it.

So here’s the thing. You love the tuna app. And you’re thinking that it would make a fine meal. But you’re a little iffy on ordering two apps for a dinner. We get that. Order this. Same as the app. But more. Nice, huh? Eight ounces.

An Eight ounce lobster tail and warm clarified butter paired with an eight ounce filet. It’s a classic.

A juicy 8 oz. airline chicken breast sautéed with olive oil, rosemary, capers, sun-dried tomatoes, lemon, and just a splash of cream. Bright, rich, and ridiculously good.

Pillowy parmesan gnocchi tossed with snow peas, tender broccolini, and sweet red bell peppers — all swimming in a vibrant green goddess-coconut cream sauce. It’s comfort food with a fresh, herbaceous twist. Not vegetarian? No problem. Add your favorite protein and make it yours. Includes soup or salad to start.

Chopped romaine layered over fire-roasted corn, red peppers, tomatoes, avocado, scallions, and a blend of pepper jack and cheddar cheeses. Crowned with a beautifully sliced 6 oz. grilled Certified Angus Beef™ filet, crunchy lime tortilla strips, and a chipotle ranch. Big flavor. No compromise.

Spring mix, shredded cabbage, daikon radish, carrot, red bell peppers, snow peas, cucumber, wasabi peas, then we top it off with an eight-ounce grilled salmon filet and serve it with a creamy sesame-soy dressing.

Loaded Baked Potato with bacon, cheddar cheese & chives. Butter & sour cream on the side.