Our Menu

Before placing your order, please inform your server if a person in your party has a food allergy. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition. Management advises that food prepared here may contain or have come in contact with peanuts, tree nuts, soybeans, milk, eggs, wheat, shellfish or fish. Our customer's safety is of our utmost importance. Please do not take any unnecessary risks. Management cannot assure any cross contamination of these ingredients with your dish | For parties of 6 or more a 20% service fee will be automatically added to the bill

Appetizers

Vermont Maple Peppered Bacon

$17.00

Thick-cut applewood bacon, brown sugar, maple syrup, sea salt, black pepper. An ode to Vermont's maple syrup production, elevating classic bacon with sweet and savory flavors.

Spinach and Artichoke Dip

$16.00

Spinach dip with artichoke hearts served with a side of salsa, tortilla chips in an artisan bread bowl. A Southwestern twist on a classic dip

Fried Goat Cheese with Pickled Corn Relish and Basil Pesto

$14.00

Fried goat cheese, pickled corn relish and basil pesto. This dish celebrates American cuisine by combining crispy, creamy cheese with tangy, pickled corn — a nod to regional preservation methods — and fresh basil, highlighting the country’s diverse culinary influences.

Grilled Pineapple Chili Lime Brussels Sprouts

$14.00

Grilled brussels sprouts and pineapple wedges, fresh lime juice, chili powder, and sea salt. This dish embodies elements of Hawaiian cuisine by incorporating grilled pineapple — a staple in Hawaiian dishes — and bright citrus flavors reminiscent of traditional island seasonings.

Wings

$15.00

Eight wings served with homemade blue cheese, celery, and your choice of wing sauce. A quintessential American dish originating from Buffalo, New York, renowned for its spicy and tangy flavors that have become a staple of American pub cuisine • Chili Lime | Bacon Horseradish | Buffalo | Maple Chipotle

Lollipop Street Corn

$16.00

Grilled corn on the cob, artfully skewered and brushed with a zesty lime-infused truffle oil. Topped with crumbled aged goat, a drizzle of smoky chipotle aioli, and a sprinkle of pickled jalapeños for a kick. Finished with fresh microgreens and a hint of cilantro. This dish embodies California’s vibrant culinary scene, showcasing a fusion of flavors and fresh, locally sourced ingredients that celebrate the state's diverse food

Herb Cream Cheese Stuffed Mushrooms

Tender mushroom caps filled with a savory blend of herb-infused cream cheese, then breaded in seasoned panko breadcrumbs and baked to golden perfection. Served with a side of homemade garlic ranch dressing for dipping. Inspired by the Mushroom Capital of the World, Kennett Square, Pennsylvania

Ann Arbor Crab Cake Bites

Golden, bite-sized crab cakes packed with King blue crab meat and herbs, served with a zesty Key lime aioli. Crispy on the outside, tender on the inside — a seaside detour worth taking.

Napa Valley Goat Cheese Bites:

Fried goat cheese, warm quinoa and lavender honey drizzle (Change)
(This dish celebrates American cuisine by combining crispy, creamy cheese with tangy, pickled corn—a nod to regional preservation methods—and fresh basil, highlighting the country’s diverse culinary influences.)

Shawnee Harvest Mussels

Pumpkin spice vodka mussels topped with crispy prosciutto and fresh microgreens, served with warm truffle pita bread. A cozy, autumn-inspired dish celebrating the pumpkin-rich heartlands of Illinois, and named for the rustic beauty of Shawnee National Forest.

Salads & Soups

All American Salad

$8.00/+

• Mixed greens, cucumber, peppers, red onion, tomato, with a side of our rose petal vinaigrette. A tribute to the quintessential American salad, this dish celebrates the country's rich agricultural heritage. Featuring a vibrant medley of fresh, locally sourced ingredients, each element reflects the bounty of American farms and gardens

New England Clam Chowder

Sequoia Fig Summit Salad

A vibrant autumn salad featuring spring mix, quinoa, crispy prosciutto, and fresh figs, tossed in a maple balsamic vinaigrette and topped with candied walnuts. Celebrating California’s status as the nation’s top fig producer and inspired by the towering beauty of Sequoia National Park.

Apostle Islands Harvest Salad

Shaved Brussels sprouts, dried cranberries, and goat cheese crumble gently tossed in a warm bacon vinaigrette. Inspired by the crisp, fresh flavors of Wisconsin’s bountiful harvest and the rugged beauty of Apostle Islands National Lakeshore

Silver Falls Hazelnut Salad

A vibrant mix of mâche greens and arugula tossed with pomegranates, fresh apples, and farro, all drizzled with a warming spiced hazelnut vinaigrette. Finished with tender walnut-crusted chicken breast for a delightful crunch and rich, nutty flavor. Inspired by the rich nut orchards and autumn harvests of Oregon, and named after Silver Falls State Park, famous for its stunning waterfalls and lush forests.

Handhelds

New York Deli Pastrami Sandwich

$23.00

Pastrami, mustard on marbled rye. An iconic deli sandwich inspired by New York's Jewish culture, featuring thinly sliced pastrami and tangy mustard.

Spicy Carolina Slaw and Pork

$18.00

Pulled pork, homemade coleslaw, crispy fried onions straws, spicy Carolina mustard, and melted pepper jack cheese served on a brioche bun. Paying homage to North Carolina's barbecue tradition, known for its vinegar-based sauces and slow-cooked pork.

Bayou Brie Roasted Chicken Sandwich

$24.00

Tender smoked chicken is topped with creamy Brie cheese, sweet fig jam, and fresh spinach, all nestled on a rosemary focaccia Finished with a touch of balsamic glaze, this sandwich combines savory, sweet, and earthy elements for a truly unforgettable taste, inspired by the vibrant and rich flavors of Louisiana.

Brisket Horseradish Stack

$21.00

BBQ brisket, melted cheddar, and panko-breaded fried red onions topped with a horseradish aioli, served on a brioche bun. A Southern-inspired dish showcasing the bold flavors of South Carolina barbecue, featuring tender brisket and zesty horseradish.

Nashville Hot Chicken Sandwich

$18.00

Buttermilk fried chicken smothered in fiery Nashville hot sauce, topped with tangy coleslaw, and served on a brioche bun with zesty comeback sauce. Embodying the bold and spicy flavors that define Nashville's culinary heritage.

Oregon Valley Mushroom Melt

$33.00

Grilled Portobello mushrooms topped with goat cheese, arugula, and basil pesto, served on a toasted artisan bun. Served with sweet potato fries and a marshmallow dipping sauce. This sandwich highlights the fresh, earthy flavors of locally grown mushrooms from Oregon’s Willamette Valley, a region known for its ideal growing conditions.

Entrees

Missouri Smokehouse BBQ Combo

$32.00

St. Louis ribs, brisket, pulled pork served with homemade French fries, cornbread, and coleslaw. A barbecue feast highlighting the best of American barbecue, featuring a variety of smoked meats and classic sides.

American Vineyard Chicken

$24.00

Two juicy marinated chicken breasts topped with asparagus, sautéed in a decadent pinot noir wine mushroom sauce. Served over a bed of creamy purple potato purée. A delightful dish celebrating Oregon’s rich wine culture, showcasing the fusion of flavors that define American cuisine.

Smoky Parmesan-Crusted Cauliflower

$21.00

A hearty roasted cauliflower steak topped with a smoky chipotle crema and a Parmesan-herb bread crumb crust. Served alongside a velvety purple potato purée,!( This dish highlights Michigan's agricultural prowess, where the state's cooler climate fosters the growth of high-quality cauliflower.)

House-Smoked St. Louis BBQ Ribs

$23.00/+

• In-house smoked St. Louis BBQ ribs served with cornbread, homemade French fries, and coleslaw. Celebrating the rich tradition of American barbecue.

Midwest Creamsicle Infused Duck:

$28.00

Tender duck breast marinated in a unique creamsicle glaze, offering a perfect balance of savory and sweet. Paired with a fresh, vibrant salad of blood orange and fennel, this dish brings a delightful citrus twist to the rich flavors of Midwest-inspired cuisine. A creative fusion of seasonal ingredients for a truly memorable dining experience.

Cowboy Bloom Lavender Chicken

Chicken breast glazed with a rich lavender-infused honey butter sauce, with roasted garlic, fresh thyme, and a splash of bourbon. Paired with crispy fingerling potatoes tossed in rosemary and finished with a delicate drizzle of white truffle oil and freshly grated Parmesan. This dish celebrates Wyoming’s local bounty, from its rich, free-range poultry to the state’s fresh herbs and produce.

Pawtuckaway Herb Crusted Cod

Fresh, flaky cod crusted with a fragrant blend of herbs, served alongside a velvety potato-leek puree & Lavender and Plum Chutney for a comforting, coastal-inspired dish. ( With its extensive coastline, New Hampshire is known for fresh seafood, and the combination of cod with locally grown potatoes and leeks makes this dish a true regional classic.)

.Deception Pass Maple–Mustard Glazed Salmon

Roasted Atlantic salmon brushed with Vermont maple syrup and whole-grain mustard, served over creamy mashed parsnips with chili lime Brussels sprouts
Why it’s connected to Washington: Salmon is central to the state’s fishing heritage and Pacific Northwest culinary identity.

Yonkers Pork Cutlet

Crispy golden pork cutlet topped with creamy burrata and fresh basil, finished with a rich “dirty” pan sauce and served alongside Dirty Red Mac and Cheese.
Why it’s native to New York: Inspired by Yonkers’ blend of Italian-American comfort food and bold, modern flavors that define the Hudson River dining scene.

Fiery Bayou Seafood Squid Ink Pasta

Plump Alaskan shrimp and mussels are paired with a spicy Cajun garlic and white wine sauce, enriched with cream, lemon zest, and fresh tarragon.. (This dish draws inspiration from Louisiana’s rich culinary traditions, where bold flavors and seafood are celebrated in every bite.)

Burgers

All American Burger

$22.00

USDA prime beef patty topped with thick-cut applewood bacon, farm egg, red onion, pickles, Roadtrip secret sauce, chopped chives, and american cheese, served on a brioche bun. A tribute to the hearty flavors of the Midwest, featuring indulgent toppings and premium beef.

Blue Summit Burger

$20.00

USDA prime beef patty pepper-crusted burger, arugula topped with gorgonzola sauce served on a brioche bun. A gourmet twist on the classic burger inspired by the Pacific Northwest, featuring tangy gorgonzola sauce and fresh, local ingredients.

Cherrywood Smoked Burger

$20.00

USDA prime beef patty topped with pickled cherry relish, bacon jam, chipotle mayo, american cheese, served on a brioche bun. An eclectic creation influenced by the vibrant food scene of Oregon, combining bold flavors and creative condiments.

New Orleans Burger:

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world, topped with spicy pepper jack cheese, sweet and spicy Creole apple compote, and served on a brioche bun. (Inspired by Louisiana’s bold Creole flavors, blending spice, sweetness, and Southern comfort in every bite.)

Brunch Appetizers

Caprese Avocado Boats

Ripe avocado halves filled with creamy burrata, cherry tomatoes, and fresh basil, finished with a drizzle of balsamic glaze and extra-virgin olive oil.

Vermont Bacon Fig

Vanilla pancake skewers with bacon, fig, and maple glaze. Fluffy buttermilk pancakes stacked with crisp bacon lardons, glazed in a warm fig and Vermont maple reduction.

Burrata Bomb

Creamy burrata drizzled with a sweet and spicy chili-fig glaze, topped with fresh figs and a toasted pecan crunch.

Vermont Maple Peppered Bacon

Thick-cut Applewood bacon with brown sugar, maple syrup, sea salt, and black pepper.

**Hawaiian Volcanic Pineapple Sprouts

Fried Brussels sprouts and pineapple wedges, fresh lime juice, chili powder, and sea salt.

Hot Honey Brie & Blueberry Flatbread

Melted brie with roasted blueberries and toasted walnuts on crisp flatbread, finished with hot honey and fresh thyme

Chesapeake Bay Saffron-Free Spring Stew

Mussels and littleneck clams in a tomato-white wine broth with sweet corn, fingerling potatoes, fresh basil, and a splash of sherry.

Napa Valley Goat Cheese Bites:

Fried goat cheese, warm quinoa and lavender honey drizzle

**Garden State Spinach and Artichoke Dip

Creamy spinach dip with artichoke hearts served with parmesan pita chips in an artisan bread bowl

Soups and Salads

New England Clam Chowder

Honey-Butter Chicken & Roasted Carrot–Quinoa

Golden honey-butter chicken on a bed of quinoa with roasted baby carrots, tender baby spinach, Blueberries , and pistachios, finished with a honey–white balsamic dressing.

.Shaved Brussels Sprouts, Strawberry & Pecans

Thin shaved Brussels sprouts, ripe strawberries, toasted pecans , fresh basil, and rose petal vinaigrette

Asparagus, Fennel & Arugula Salad

Asparagus, shaved fennel, peppery arugula, Cara Cara orange, and toasted pistachio with orange blossom honey–citrus vinaigrette.

Deception Pass Salmon Brunch Bowl

Maple–mustard glazed salmon over warm quinoa with chili-lime Brussels sprouts, soft egg, and a whole-grain mustard drizzle.

Creole Seafood Quinoa Bow

Quinoa tossed with Creole-spiced shrimp and mussels, layered with chipotle corn, and garnished with scallions and microgreens

Sweet & Savory Maple Portobello Bowl

Sautéed Portobello mushroom with roasted sweet potatoes, Brussels sprouts, and maple-glazed pecans, finished with a light maple drizzle and fresh thyme.

Sandwiches And Handhelds

Oregon Valley Mushroom Melt

Grilled Portobello mushrooms topped with goat cheese, arugula, and basil pesto, served on a toasted artisan bun. Served with sweet potato fries and a marshmallow dipping sauce

New York Deli Pastrami Sandwich

Steamed pastrami topped with soft scrambled eggs, alpine Swiss, mustard cream, and caramelized onions on marbled rye.

All American Burger

USDA Prime beef from Double R Ranch topped with bacon, farm egg, red onion, pickles, secret sauce, chives, and American cheese on brioche.

Bayou Brie Roasted Chicken Sandwich:

Tender smoked chicken is topped with creamy Brie cheese, sweet fig jam, and fresh spinach, all nestled on a rosemary focaccia

Brunch Entrees

Willamette Valley Vineyard Chicken

Marinated chicken breasts with asparagus in a sweet wine mushroom sauce over purple potato purée.

Wyoming Cowboy Bloom Chicken

Lavender honey butter-glazed chicken with rosemary fingerling potatoes, white truffle oil, and Parmesan.

Boston Harbor Herb-Crusted Cod

Fresh, flaky cod crusted with a fragrant herb blend, served over a potato purée with roasted cauliflower finished with a light Boston floral glaze and topped with cherry chutney.

Steak & Potato Waffle

Crispy potato waffle drizzled with maple, topped with seared ribeye seasoned with smoky chipotle, and finished with fresh chives.

Maple Bacon & Farm Egg Hash

Crispy Vermont maple-peppered bacon, roasted rosemary potatoes, caramelized onions, and sunny farm eggs finished with black pepper and chives.

Banana Foster French Toast

Brioche French toast topped with brûléed bananas, vanilla sugar, and maple syrup

Vermont Farmhouse Breakfast

Truffle scrambled eggs, Vermont maple bacon, sausage links, and toasted bread points.

Croissant Benedict

Flaky buttery croissant topped with perfectly poached eggs, smoked ham, and silky hollandaise,

Strawberry Banana Croissant French Toast

Buttery croissant baked into rich French toast, topped with fresh strawberries, sliced banana, and a scoop of vanilla ice cream. Finished with warm maple syrup and powdered sugar.

Burrata Pork Cutlet Benedict

Crispy pork cutlet topped with creamy burrata, fresh basil, and a rich pan sauce, finished with soft eggs.

Chicken & Waffles

Crispy buttermilk fried chicken atop a fluffy golden waffle, drizzled with warm bourbon–maple glaze and finished with a sprinkle of powdered sugar.

Chili Crab Toast

Toasted bread with fresh guacamole, chili crab, and soft scrambled eggs, finished with crispy shallots, scallions, sesame, and a squeeze of lime.

Hawaii Cocktail and Cuisine

ROY YAMAGUCHI HAMACHI SASHIM

Yellowtail, yuzu-soy, chili oil, jalapeño, micro cilantro.
Why it’s native to Hawaii: Reflects Hawaii’s modern Japanese-influenced cuisine and access to fresh local and Pacific-caught fish.

AIEA BOWL OXTAIL SOUP (Featured on Diners, Drive-Ins and Dives)

Slow-braised oxtail, rich beef broth, peanuts, ginger, mustard cabbage, chili.
Why it’s native to Hawaii: A classic local comfort dish shaped by plantation-era cooking and Asian immigrant influences.

DIAMOND HEAD AHI POKE SALAD

Fresh-cut ahi tuna, avocado, cucumber, edamame, wakame, seaweed and macadamia crunch sesame–yuzu dressing.
Why it’s native to Hawaii: Built on traditional Hawaiian poke culture centered around fresh ahi and simple seasoning.

BIG ISLAND SMOKE SMASH

Smash patty, smoked bacon, pineapple-chili jam, sharp cheddar, toasted brioche. Served with yuca fries tossed in Hawaiian sea salt and passion fruit aioli with lilikoi, lime, and honey.
Why it’s native to Hawaii: Combines island-grown pineapple and tropical citrus with modern American smash burger culture.

ROY YAMAGUCHI MISO BUTTERFISH

Black cod, sweet miso glaze, broiled finish. Sesame baby bok choy, coconut sticky rice.
Why it’s native to Hawaii: A signature of Hawaii’s fusion cuisine, blending Japanese technique with Pacific ingredients.

SAM CHOY KIAWE-GRILLED NY STRIP

Kiawe-style grilled strip steak, soy–garlic marinade, charred pineapple, green onion finish. Garlic long beans, roasted Okinawan sweet potato.
Why it’s native to Hawaii: Uses kiawe wood grilling and island-style marinades influenced by Asian-Pacific cooking traditions.

RAINBOW DRIVE-IN LOCO MOCO

Seasoned beef patty, steamed rice, fried egg, onion-mushroom gravy, crispy enoki mushrooms.
Why it’s native to Hawaii: A classic local plate lunch originating in Hawaii, combining rice, gravy, and eggs in a comfort-style dish.

Mai Tai Fight “FLIGHT TO HANALEI”

BANANA MAI TAI
Banana liqueur, coconut cream, lime & dark rum.
CITRUS MAI TAI
Orange liqueur, pineapple juice & dark rum.
CHERRY ISLAND MAI TAI
Cherry juice, pineapple juice, coconut rum & dark rum.
PASSIONFRUIT MAI TAI
Passionfruit, lime & aged rum.

SHAKE IT ALL UP BY MACKSOLOGYY

Macadamia nut syrup, coconut water, dark rum, coconut rum, pineapple juice & lime juice.
Why it’s native to Hawaii: Macadamia nuts, coconut, pineapple, and rum reflect the tropical flavors and island-grown ingredients deeply tied to Hawaiian food and cocktail culture.*

Our Menu

Appetizers

Vermont Maple Peppered Bacon

Spinach and Artichoke Dip

Fried Goat Cheese with Pickled Corn Relish and Basil Pesto

Grilled Pineapple Chili Lime Brussels Sprouts

Wings

Lollipop Street Corn

Herb Cream Cheese Stuffed Mushrooms

Ann Arbor Crab Cake Bites

Napa Valley Goat Cheese Bites:

Shawnee Harvest Mussels

Salads & Soups

All American Salad

New England Clam Chowder

Sequoia Fig Summit Salad

Apostle Islands Harvest Salad

Silver Falls Hazelnut Salad

Handhelds

New York Deli Pastrami Sandwich

Spicy Carolina Slaw and Pork

Bayou Brie Roasted Chicken Sandwich

Brisket Horseradish Stack

Nashville Hot Chicken Sandwich

Oregon Valley Mushroom Melt

Entrees

Missouri Smokehouse BBQ Combo

American Vineyard Chicken

Smoky Parmesan-Crusted Cauliflower

House-Smoked St. Louis BBQ Ribs

Midwest Creamsicle Infused Duck:

Cowboy Bloom Lavender Chicken

Pawtuckaway Herb Crusted Cod

.Deception Pass Maple–Mustard Glazed Salmon

Yonkers Pork Cutlet

Fiery Bayou Seafood Squid Ink Pasta

Burgers

All American Burger

Blue Summit Burger

Cherrywood Smoked Burger

New Orleans Burger:

Steaks

8 oz. Filet Mignon

12 oz. Strip

Sides

Baked Sweet Potatoes

Caramelized Brussels Sprouts

Hand-cut Fries

Purple Potato Puree

Smoked Gouda Mac and Cheese

-Side Salad

Loaded Mashed Potatoes

Mashed PArsnips

Menu

California Carrot Cake

American Campfire Donuts

Kentucky Cheesecake

Scoop of Vanilla or Salted Caramel Ice Cream

Second Course

Brisket Horseradish Stack

All American Burger

**American Vineyard Chicken**:

House-Smoked St. Louis BBQ Ribs

Fiery Bayou Seafood Tagliatelle

Willamette Valley Strawberry Salad

Deception Pass Maple Mustard Salmon

Boston Harbor Herb-Crusted Cod

Passed hors d'oeuvres

Shrimp Cocktail Shooters

Meatballs

Apple Crostini

Chicken Skewers

Fried Gaot Cheese

Buffalo Cauliflower Bites

Elevated Buffet

Rolls with Butter

Garden Salad with Rose Petal Vinaigrette

Vineyard Chicken

Gouda Macaroni and Cheese

London Broil with Mushroom Gravy

American Vineyard Chicken: