Four Bavarian jumbo soft pretzels served with nacho cheese and a side of our signature honey mustard.

Crispy egg rolls filled with chopped beef and American cheese, served with a side of spicy ketchup.

Crispy fried calamari served with our house-made marinara sauce and charred lemon-caper aioli.

Crumbled feta, house-made hummus, pickled onions and carrots, cucumber, mini sweet peppers, marinated olives, tahini sauce, falafel bites, and tomato-cucumber red onion salad, served with house-made pita chips and naan bread.

House tortilla chips topped with melted shredded cheese, fresh jalapeño, diced tomato, black beans, and cilantro. Served with sour cream and salsa.

Five char-grilled pierogies garnished with blistered grape tomatoes, fresh mozzarella, and drizzled with balsamic-fig reduction and a sweet basil aioli.

Six crispy potato skins smothered in melted cheese and bacon, topped with scallions and a charred jalapeño crema.

Corned beef, sauerkraut, and melted Swiss cheese topped with our signature honey mustard and served on pretzel slider buns (3 per order).

Crispy fried Brussels sprouts tossed in truffle oil, grated Parmesan cheese, and drizzled with a fig-balsamic glaze.

10 wings tossed in your choice of sauce, served with celery and a side of blue cheese dressing.

Diced avocado mixed with roasted corn, jalapeno, black beans, crispy garlic, cilantro, and a splash of lime. Served with our house tortilla chips.

Toasted artisan grain bread topped with creamy hummus, tomato, olive oil, pickled onion, cucumber, arugula, and finished with za’atar.

Fig jam, grilled chicken breast, bacon bits, mozzarella cheese, caramelized onions, and blue cheese crumbles, topped with arugula.

Signature Bucks Club pizza dough and pizza sauce, topped with mozzarella cheese.

Our classic cheese pie with diced pepperoni on top.

Pizza sauce topped with fresh mozzarella and grated Parmesan, finished with nut-free basil pesto drizzle and arugula.

Pizza sauce topped with fresh mozzarella, tomato, basil, and a balsamic fig drizzle.

Mozzarella cheese, roasted mushrooms, garlic oil, arugula, Parmesan cheese, and a nut-free basil pesto drizzle.

White pizza topped with a chopped salad of spring mix, tomato, red onion, and Parmesan, tossed in a light vinaigrette.

Pizza sauce topped with fresh mozzarella, slow-cooked spicy beef, red onion, cilantro, and avocado.

Club sandwich with your choice of grilled chicken, tuna salad, turkey, or chicken salad, served with mayo, bacon, lettuce, and tomato on your choice of white, wheat, rye, or a croissant.

Your choice of grilled or crispy chicken tossed in buffalo sauce, wrapped in a seasoned flour tortilla with shredded lettuce, tomato, red onion, and cheddar jack.

Grilled chicken, crisp romaine lettuce, baby kale, Parmesan cheese, and creamy Caesar dressing wrapped in a warm, grilled seasoned flour tortilla.

Chopped beef or chicken with your choice of cheese, served on a seeded long roll.

Flour tortilla loaded with grilled chicken, and cheddar jack cheese served with a side of salsa and sour cream.

Southwest vegetable blend of mushrooms, onions, black beans, and tomatoes with melted cheddar jack. Served with sour cream and salsa.

8 oz angus beef patty with your choice of cheese, shredded lettuce, and tomato, served on a brioche bun.

8 oz angus beef patty with cheddar cheese, topped with onion jam, bacon, shredded lettuce, and pickles, served on a brioche bun.

Four baby burgertown sliders.

Bacon, egg, and cheese, served on a brioche bun.

Crispy falafel with hummus, cucumber, shredded lettuce, tomato, pickled carrots, pickled onions, served in a warm pita and topped with tahini sauce and cilantro.

A flour tortilla loaded with shredded spicy beef, melted shredded cheese, avocado, onions, cilantro, and a side of salsa verde.

Italian sausage, sautéed peppers and onions, sweet spicy mustard, and sun-dried tomato pesto served on a seeded roll.

Grilled chicken topped with fresh mozzarella, sliced tomato, basil aioli, and balsamic-fig reduction, served on a brioche bun.

Zucchini, spinach, eggplant, peppers, mushrooms, onions, and fresh mozzarella, topped with aged balsamic vinegar and served on your choice of a seeded long roll or wrapped in a flour tortilla. Make it vegan by swapping out the fresh mozzarella for vegan mozzarella.

Three mahi-mahi tacos on flour tortillas, topped with purple cabbage and fennel slaw, orange-black bean corn salsa, cilantro, avocado, and jalapeño crema. Served with chips and salsa shrimp available for substitution.

4 oz angus beef patty cooked with sautéed onions and yellow mustard, served on a brioche bun with your choice of cheese, lettuce, tomato, and our signature burger sauce.

Char-grilled pork chop topped with purple cabbage and fennel slaw, and pickled mustard seeds. Served with sweet potato-onion-apple hash and roasted brussels sprouts.

8-oz salmon filet in a lemon-butter white wine sauce, served with lemon-herb baby baker potatoes, wilted watercress, and roasted brussels sprouts, finished with watercress pesto, crispy garlic, and roasted tomatoes.

8-oz filet cooked to your liking, served over watercress chimichurri and topped with garlic-herb butter. Paired with lemon-herb baby baker potatoes, roasted tomatoes, and roasted Brussels sprouts.

Gnocchi stuffed with truffle mushrooms, served over a creamy ricotta chili-orange glaze and topped with wild mushrooms, truffle seasoning, arugula, and roasted tomatoes.

Thin, crispy breaded chicken topped with arugula, grape tomatoes, fresh mozzarella, pickled onion, a balsamic-fig glaze, and olive oil.

Pan-seared sesame-crusted ahi tuna with radish, avocado, cucumber, edamame, crystallized ginger, crunchy rice noodles, and seaweed, finished with eel sauce and honey sriracha vinaigrette.

A spring mix and arugula blend topped with tomato, cucumber, pickled onion, and radish, finished with everything seasoning and tossed in a lemon juice, olive oil, and sea salt vinaigrette.

8 oz beef patty over spring mix with blue cheese crumbles, bacon, tomato, cucumber, red onion, and crispy potatoes.

Chopped romaine lettuce, baby kale, shaved Parmesan cheese, and house-made croutons tossed in creamy Caesar dressing.

Spring mix topped with a tomato bloom stuffed with Mediterranean olives, feta cheese, red onion, cucumber, sweet peppers, and oregano, finished with aged balsamic vinegar and olive oil.

Spring mix topped with black olives, cucumber, tomato, couscous, red onion, capers, and feta cheese, served with our signature honey shallot herb vinaigrette.

Romaine lettuce topped with grilled chicken, tomato, shaved radish, bacon, blue cheese crumbles, avocado, roasted Brussels sprouts, green peas, and hard-boiled egg.

Romaine and baby kale topped with tomato, cucumber, radish, roasted sprouts, red onion, peas, pickled carrots, orange-black bean corn salsa, edamame, charred green beans, avocado, and green goddess dressing.

Iceberg wedge with tomato, cucumber, radish, black olives, and blue cheese crumbles, served with blue cheese dressing.

Chef’s homemade key lime pie, topped with house whipped cream and served with a berry compote.

A delightful, all-butter chocolate cake with a light exterior that gives way to an irresistible, warm, flowing dark chocolate center. Served with a berry sauce.

Delicate layers of crisp puff pastry layered with sweet cream and strawberries, topped with powdered sugar.

A heaping scoop of vanilla ice cream.