Happy Hour

4 P.M. - 7 P.M. $4 Well Drinks - Lounge ONLY

Monday - Thursday

Candy Cane

Absolut Vanilla Vodka, Peppermint Schnapps, White Godiva Chocolate Liqueur, grenadine and cream. 8 Ketel One Vodka, Sour Apple Liqueur, and a splash of Sweet and Sour. 8 Tanquerary, Cointreau, Orange Juice, lemon with just a splash of grenadine. 8 Tanquerary, Triple Sec, Grand Marnier, fresh lime juice and sour mix. 8 Ketel One Vodka, Peach Schnapps, cream and a fresh peach slice. 8 Ketel One Vodka, Skyy Raspberry Vodka and Absolut Vanilla Vodka, Chambord and Cranberry juice. 8 Ketel One Vodka, White and Green Crème de Menthe, cream and a sprig of mint. 8 Ketel One Citroen Vodka, Skyy Raspberry Vodka, Tanquerary, Chocolate Liqueur, Cranberry Juice and a chocolate kiss. 8 Ketel One Citroen Vodka, Tanquerary and Triple Sec with a lemon twist. 8 Ketel One Vodka, Sour Apple Liqueur, Peach Schnapps and Cranberry Juice. 8 Ketel One Vodka, Champagne and Pineapple Juice. 10

Ultimate Ketel One Apple Martini Red Lion

The Blondee

Peaches and Cream

Raspberry Cheese Cake Crème De Menthe Pie Berry Chocolate Tart Citrus Combo Jolly Rancher Flirtini

Progressive Happy Hour
Monday thru Thursday
Between 4 – 5 pm appetizers priced at $4 5 – 6 pm - $5 6 – 7 pm - $6 7 pm – close - $7 House-made, marinated mozzarella and marinated olives, Spanish chorizo and Genoa salami. Two 3 oz sliders topped with caramelized red onions, cheddar cheese, pickle, house-made Worcestershire-tomato ketchup. Served with Chaz chips. Roasted peppers, feta and basil on sundried tomato crostini. Vidalia onions and cream cheese and chives. Served with Chaz chips. Baked brie wrapped in puff pastry, on a red onion and golden raisin chutney with a port wine reduction. Served with artisan breads. Between 4 – 5 pm the following appetizers priced at $5 5 – 6 pm - $6 6 pm – close - $7 A selection of imported and domestic cheeses with artisan breads, fruits and seasonal garnishes. Goat cheese mixed with sun-dried tomatoes, herb oil and fried fresh basil. Served with crostini. Shrimp served with spicy cocktail sauce, grilled tomato aioli and remoulade. Maryland backfin lump crab cakes, jicama and apple slaw with savory lemon aioli Buttermilk fried calamari placed on a bed of fried spinach, with shaved Parmesan cheese. Served with smoked tomato red pepper crème.

Summer Antipasto Plate Chaz Sliders*


Sweet Onion Dip Baked Brie

Cheese Plate

Warm Goat Cheese Shrimp Cocktail* Terrace Cakes*

Fried Calamari*

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