Harper's Burgers & Sandwiches

6 oz. of skinless marinated chicken breast topped with Monterey Jack on a wheat bun. Garnished with mayo, supreme mustard, baby arugula, tomato and onion.

Large, marinated mushroom cap on a wheat bun with provolone, chipotle mustard, lettuce and garnished with slaw.

6 oz. grilled, marinated tuna steak on an wheat bun. Garnished with dill tartar sauce, shredded lettuce and tomato.

3 oz. of oven roasted turkey on whole-wheat toast. Garnished with club mayo (mayo and pickle relish mixture), leaf lettuce, tomato, smoked bacon, cheddar and Swiss cheeses.

5 oz. of slow roasted hand pulled pork on a brioche bun. Garnished with leaf lettuce, our cole slaw, pickles, and choice of E or W sause.

7 oz. of ground in house angus chuck topped with choice of Betty's Pimento, Monterey Jack, cheddar, provolone or swiss on a brioche bun. Garnished with sweet relish, mustard, mayo, leaf lettuce, tomato, and red onion. One side.

House made recipe. Spicy black beans, Portobello mushrooms, beets, bulgar wheat, panko bread crumbs, Worcestershire, A-l steak sauce, Tabasco sauce, salt, and pepper. Served on a toasted wheat bun with mayo, mustard, leaf lettuce, red onion, and sweet chili sauce. The burger is topped with provolone cheese and sauteed mushrooms.

• Fresh lobster salad served on a hoagie roll. Served with a cup of local Tomato Gazpacho and one side item. Lobster salad is made with
• lobster claw meat, celery, tarragon, mayo, lemon juice, white pepper and salt.

5 ounces of brisket on toasted Texas toast with cheddar cheese and western bbq sauce. Garnish of slaw and pickles and one side item

5 ounces of thin sliced prime rib seared on the flat top with caramelized onion and roasted red pepper strips, topped with fontina provolone cheese. Mushroom au jus for dipping. Served on white hoggie roll.