We used to get a Turkey Panini that was "to die for". Smoked gouda, bacon, avacado and of course turkey. Somehow it changed last year, but whatever you did in 2012 was wonderful.
I would like to see the entree menu expand and be divided into seafood/ fish, poultry and beef dishes. I would leave the creative culinary choices to Chef Hoke, but have at least 4-5 entrees in each category.
Also I would have a tavern-type food section with the best angus burgers on the planet (with a variety of creative toppings, not a huge roll), personal pizzas (gluten free choice and creative toppings) nachos, potato skins, veggie dip platter.
Lastly, the Caesar salad. Check out the Bayside Grille for the best Caesar salad with steak tips in the area. Duplicate that and make sure you include more than 4 steak tips. We thought that was rather a chincy amount when we had the salad at the tavern.
Perhaps Darrin and Chef Hoke might like to pose some ideas here and we can give input? It's kind of hard to make suggestions when I am not in the business or haven't memorized all the amazing dishes I have eaten in my life time
