The Rodeo

    Our newest pizza creation by one of our famous cooks, Doug Parker, begins with housemade BBQ sauce, mozzarella and provolone cheeses, ground beef, bacon, cheddar cheese, fresh jalapeños, and beer-battered onion rings. We bake this little darlin’, then drizzle chipolte mayo on top. Yeehaw!

    11.95 • 21.95 • 27.95

    El Gaucho

    Giddy up, cowboys! This returning special starts with garlic and olive oil, mozzarella and provolone cheeses, steak, grilled red onions, and wine-marinated button mushrooms. Chimichurri sauce sits on the side for dipping.

    12.75 • 23.95 • 28.95

    Hawaiian Ham & Cheese

    Savory and sweet: what a delectable combination. For this oven-baked sandwich, we fill it with Boar’s Head smoked ham, Swiss cheese, and teriyaki pineapple tidbits, then bake it to a beautiful golden-brown. We serve it with romaine lettuce, sliced roma tomatoes, and red onions.


    Cinnamon Bun Bread Pudding

    We filled a warm, decadent bread pudding reminiscent of the inside of a cinnamon roll with golden raisins and topped it with a rich cream soda-infused frosting.


    Cheesecake of the Month: Butter Pecan Cheesecake

    A decadent sugar cookie and toffee crust is filled with a brown sugar butter pecan cheesecake. We top it with whipped cream and crushed toffee. How delightful!