Confusion Corner Bar & Grill

4oz sushi-grade Albacore tuna, wasabi and sesame seeds. Pan seared rare with Saki sauce and pickled ginger.

Sautéed peppers, red onions, cherry tomatoes, feta, red radish microgreens, microgreens and Sriracha aioli.

Minced seasoned pork and vegetables with sweet chili sauce.

Panko breaded chicken tenders and honey dill sauce.

Served by the pound with peppercorn ranch. Flavors: Lemon Pepper, Bourbon BBQ, Hot, Salt & Pepper or Electric Honey.

Crispy corn chips, traditional nacho toppings and spiced cheddar cheese.

Panko breaded Cajun dry ribs, served with a peppercorn ranch.

Buttermilk marinated chili spiked calamari, red onions and mint infused tzatziki.

Chorizo sausage, Monterey Jack cheese, sour cream, pickled jalapeno, cilantro and creamy cheese sauce.

Served with curry aioli.

Served in bowl or cup.

Garnished with Feta and basil oil.

Topped with garlic butter croutons and Parmesan.

Baby greens, cherry tomatoes, carrots, cucumbers and an apple cider-Dijon vinaigrette.

Baby greens, kale, spinach, Quinoa, carrot, radish, hemp and pumpkin seeds, half boiled egg and fennel vinaigrette.

Balsamic infused grilled vegetables, baby greens, goat cheese, candied pecans and balsamic vinaigrette dressing.

Spinach, strawberries, raspberries, walnuts, goat cheese, red radish microgreens, pickled red onion and blueberry vinaigrette.

All Pizzas are hand made and thin crust.

Spaghetti squash, blackened grilled shrimp, roasted red pepper sauce, sautéed kale, feta, cherry tomatoes and red radish microgreens.

Red Pepper, carrot, red onion, celery, red cabbage and broccolini in a Thai peanut sauce. Your choice of spice level. Served with coconut rice.

Carrots, cabbage, ginger, garlic, red onions, green peppers, water chestnuts, five spice soy sauce and vermicelli noodles topped with crispy ginger beef.

Capicola ham, mushrooms, green peppers, red onions, black olives and traditional marinara sauce.

In house smoked chicken, béchamel, tomato, green onion and a spicy blend of mozzarella and cheddar. Drizzled with our Bourbon BBQ
sauce

Portobello mushrooms, asparagus, arugula, tomatoes, goat’s and mozzarella cheese and Olive oil. Drizzled with balsamic reduction.

The following include your choice of: Minestrone soup, Green Salad, Caesar Salad or House Cut French Fries.

Slow roasted brisket, Swiss cheese, thousand island, sauerkraut on toasted marbled rye.

Roasted turkey, grilled Granny Smith apples, lettuce and cranberry aioli on marble rye.

6oz Atlantic salmon fillet, spinach, cucumber, lemon caper aioli on toasted multi-grain.

Beer battered cod, mango salsa and tangy slaw tossed in a white barbeque sauce wrapped in a whole wheat tortilla.

6oz sirloin grilled to your liking, Dijon aioli, tomatoes, sautéed mushrooms, crispy fried onions on French bread.

Sweet potato and chickpea patty with marinated tomatoes, pickled red onions, arugula, red radish microgreens, roasted jalapeno aioli on a harvest grain Kaiser bun.

Grilled chicken with sautéed peppers, red onion on Naan bread with curry aioli and red radish microgreens.

Blackened grilled chicken breast, guacamole aioli, black bean salad, tortilla strips, Monterey Jack cheese in a white tortilla.

Two pieces of Keith’s beer battered cod served with French fries, house-made lemon caper aioli and coleslaw.

8oz ground sirloin, goat cheese, caramelized onions, tangy BBQ sauce, jalapeno aioli and arugula on a brioche bun.

All steaks are ‘Silver Sterling’ cut in house, seasoned with our spice blend and served with seasonal vegetables. Choice of herb garlic smashed baby creamers or warm potato salad.

10oz Ribeye dusted with blackened spice and served with a chimichurri sauce and topped with garnish Tobacco onions.

With guacamole and a marinated quinoa and asparagus salad, cucumbers, red radish microgreens, cherry tomatoes and chili oil.

Braised and smothered in our Bourbon BBQ sauce. Served with warm potato salad and coleslaw.

With caramelized onions and sautéed button mushrooms.

Two chicken skewers in a Shock Top beer marinade. Accompanied with lemon roasted potatoes and a side Greek salad.

Marinated Albacore tuna rolled in wasabi and sesame seeds, pan seared and served rare. Accompanied with basmati rice and sautéed seasonal vegetables.

Two layered dessert with brownie and chocolate ganache, with a walnut crust and topped with fresh raspberries.

House made cheesecake, blueberry compote and vanilla ice cream.

Rhubarb filling (brown sugar, cinnamon, nutmeg, clove), with oatmeal crisp, served with vanilla ice cream.