Two pieces of flaky Old Bay seasoned sole fillets, in our light and crispy Shandy batter, triple cooked Kennebec fries, lemon, & tartar sauce.

Sous Chef Liam’s signature sandwich. Grilled chicken, green leaf lettuce, crispy Asiago cheese, tomato chutney, bacon, and a Japanese inspired mayo, and stacked on house-made buttery focaccia.

Impossible vegan patty topped with melty vegan cheese, ketchup, mustard, vegan mayo, lettuce, tomato, and spicy pickles, on a pretzel bun.

Seared smoked tuna loin, red peppers, purple cabbage, smoked paprika and chive mayo, gooey melted Swiss cheese and topped with pea sprouts, open-faced on buttery IPA rye.

Slow roasted in-house roast beef, Swiss cheese, crispy onion tangles, and ghost mayo on an herb and Asiago hoagie served with cup of warm demi-glace jus.

Pulled pork tossed in our house made FHK’n hot sauce, sweet mustard, dill cabbage and fennel slaw, and spicy pickles on a Pretzel bun.