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Add a Stacked
gott comfort classics Side Salad for 3.
WO OD- FIR ED CH ICK EN & S HR IMP PASTA
Creamy pappardelle pasta, wood-fire grilled chicken breast and seasoned grilled shrimp with
lemon garlic sauce. 14
CO UN TR Y FR IED EGGPL ANT
Ask your server about the dai ly fish special & soup of the day.
G luten free menu avai lable upon request.
Traditional comfort classic with a vegetarian twist. Tender eggplant coated in southern potato breading,
creamy vegetable gravy and wood-fire grilled zucchini. 12
I TALIAN BRAI SED RI BS
Slow braised baby back ribs over bucatini and marinara, grilled baguette. 16
STARTERS
cr escen t cit y PASTA
ASI AN FIR E S H RIM P
Lightly seasoned crunch tempura white shrimp, zesty house-made fire sauce. 8
Creamy pappardelle pasta, black pepper sausage, shrimp, chicken, blackened seasoning, green onions
and multicolored peppers in a Cajun style Alfredo sauce. 14
SALADS
PI GS ON A S TI CK
Thick hand-carved bacon,”sweet heat” and spice. 6
GO TT CAESAR SAL AD
GRI LLED GUACAMO LE
Wood-fire grilled avocado, pico de gallo, cotija cheese, and fresh chips. 7 Add fire-roasted salsa. 1
H UMMU S
Chick pea blended with garlic, lemon and olive oil. Fresh Lavash bread. 6
MEATB AL L P OP S
Tender pork and beef meatballs, BBQ gravy with onion straws. 6
RO AST ED CH I CKEN &
BLACK B EAN N ACHO S
Nacho chips with roasted chicken, cotija, black beans, and cheese sauce. Pico de gallo and jalapeños. 8
SM OK IN’ H OT WIN GS
Fresh romaine hearts, wood-fire grilled chicken, shaved parmesan, fire-roasted croutons. 9 Without chicken 7
FI RE AND ICE CH OP PED SALAD
Romaine tossed with habanero apple vinaigrette topped with wood-fire grilled chicken, candied pecans,
Granny Smith apples, bleu cheese crumbles, eggs, green onion and bacon. 12
H ON EY ASIAN TWI ST
Fresh spring mix, creamy lime dressing, cilantro, red onion, wood-fire grilled chicken, wonton strips, topped
with peanut sauce and chopped peanuts. 10
S T. LO UIS IT ALIAN “ H I LL” SAL AD
A St. Louis original with mixed greens, olive oil and red wine vinegar, diced egg, pimientos, Parmesan cheese,
artichoke hearts, chopped garlic, red onions and fresh lemon. 8
Slow-smoked and deep fried wings, honey sriracha hot sauce. 10
T H E T OWE R
PB & J FR IES
Spring mix, Greek Ranch, avocado, tomato, fried cotija cheese, wood-fire grilled chicken, layered in
tostada shells. 12
Shoestring fries, strawberry-jalapeño jam, Thai peanut sauce topped with chopped peanuts. 6
SAUS AGE & CH EES E P LAT TE R
A Texas-sized board with black pepper and jalapeño sausage, ale mustard, Merkts cheddar, crispy cotija
cheese, assorted olives and pickles. 10
Fi re- Ki ss ed S ide Caesar
Romaine wedge, lightly grilled with Caesar dressing, topped with fire-roasted croutons and
shaved parmesan. 5
S TACKED S IDE SALAD
T OAST ED RAVIOL I
Crispy meat or cheese ravioli, shredded parmesan, marinara dipping sauce. 7
WAFFLE T ENDER S
Fresh chicken tenders dipped in our waffle batter, dusted with powdered sugar. Served with maple syrup. 8
Sliced iceberg, vine-ripe tomatoes, red onions, cotija cheese and bacon. 5 With any entrée 3
BURGERS Served with our hot Seasoned Shoestring Fries.
WON T ON POP PER S
All burgers are made with our special blend and ground in-house daily.
Crispy wontons stuffed with cream cheese and jalapeño, zesty house-made fire sauce. 6
*AVOCADO S WIS S BURGE R
CH IPS & S ALSA
Swiss cheese, avocado, grilled jalapeño, spicy green onion mayo, PLOT. 9
Fresh tortilla chips, house-made fire-roasted salsa. 4
* BACON CHED DAR BURGER
SANDWICHES
Merkts sharp cheddar, our signature hand-carved bacon, PLOT. 9
Served with our hot, Seasoned Shoestring Fries.
BACON AND SO ME L T
Mounds of signature hand-carved bacon, Merkts sharp cheddar, provel cheese, honey wheat bread with
lettuce, tomato and spicy green onion mayo. 8
CH ICK EN CLUB
Wood-fire grilled marinated chicken breast, hand-carved bacon, Swiss cheese, tomatoes, crisp lettuce and
house-made strawberry mayo. 9
* BLEU H ICK OR Y B URGER
Maytag bleu cheese crumbles, bleu cheese dressing, hand-carved bacon, PLOT. 9
* GOT T BU RGER
Merkts sharp cheddar, hand-carved signature bacon, crispy onion straws, BBQ and green onion mayo. 10
* H UEVOS R ANCH ER O BURG ER
House-made ranchero sauce with a sunny-side up egg, PLOT. 9
* MUS H ROO M PRO VEL BUR GER
FREN CH DI P
Shaved prime rib, Swiss cheese, horsey dill sauce on toasted baguette and au jus. 12
Creamy provel cheese, grilled portobello mushroom, PLOT. 9
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WOOD-FIRE GRILLED ENTREES
BABY BACK RI BS
Smokey sweet baby back ribs, house tots, appleslaw, BBQ and spicy ketchup. 22
*CEN T ER CUT S IR LOI N
Choice top sirloin lightly seasoned and served with poblano cheddar mashed potatoes. 19
*F REN CH CUT B ON E-I N RI BEYE
Served with a Stacked Side Salad.
FL AT I RON PO RK
Ancho seasoned, wood-fire grilled pork over cilantro lime rice, shaved Mexican street corn drizzled
with a chili lime aioli, cotija cheese. 14
L EMON GARLI C CH ICK EN
George’s special cut Nolan Ryan ribeye, poblano cheddar mashed potatoes, onion straws, bleu cheese butter. 38
Herb marinated, wood-fire grilled chicken breast over rice, lemon garlic sauce, and 5-pepper
mac & cheese. 15
FLAT BREAD pizzaS
Slow-Roasted Features
WH AT’ S DEMET ER
Add a Stacked
Side Salad for 3.
BB Q PLATT ER
International blend of marinara, provel and cotija cheese, fresh spinach, green olives, red onions
and Greek ranch dressing. 8
Hearty combination of baby back ribs, roasted chicken (dark or white), black pepper link sausage, house tots
and appleslaw. 19
FIR E-R OAST ED
* PR IME RI B
Wood-fire grilled portobello mushroom, roasted peppers, artichoke hearts, provel and ricotta cheese.
Drizzled with pesto sauce. 8
So me lik e it h ot
Sausage, red pepper, fresh jalapenos, Provel cheese, with Sriracha pizza sauce. 8
PAIS ANO
Meat lovers delight with pepperoni, sausage, red onions, provel cheese and oregano. 8
FIG J IG
Carmelized onion sauce, tomato-fig relish, provel & bleu cheese crumbles. Topped with Sriracha
toasted almonds. 8
T WIS TED TH AI
Oven-roasted chicken, house-made BBQ, provel cheese, red onion, fire-roasted poblano, and chopped peanuts
drizzled with Thai peanut sauce. 8
LIGHTER FARE
R OAST ED CHI CKE N
Smoke-roasted and seasoned half chicken, chicken au jus, grilled fresh zucchini, shredded parmesan. 14
T H E VI KI NG
Smoke-Roasted leg of turkey accompanied with Canadian poutine (gravy & cheese curd fries) and
fresh rosemary. 16
DESSERTS
BL ACK & TAN CH EESECAK E
New York style cheesecake drizzled with stout chocolate sauce. 7
BO UR BON P ECAN P IE
House-made bourbon pecan pie with Amy’s vanilla bean ice cream and hot caramel sauce. 6
CAN N OLI TACO S
LET TU CE CUP “ S TR EET ” TACO S
FIESTA: Choice of wood-fire grilled chicken or sautéed pork, fresh lettuce cup, house made tomatillo relish,
cotija cheese and fire-roasted salsa. 8
PACIFIC RIM: Choice of wood-fire grilled chicken or sautéed pork, fresh lettuce cup, pickled vegetables, sliced
cucumbers, toasted sriracha almonds and Thai chili sauce. 8
MARINATE D GRILL ED VEG ETABL E SAND WICH
Buttered baguette stacked with grilled portabello mushrooms, eggplant, fire-roasted peppers, onions, green
olives, cucumbers, fresh pesto and ricotta cheese spread. 10
george’s SIDES
Slow-roasted prime rib, poblano cheddar mashed potatoes, horseradish sauce, au jus. 12oz 20, 16oz 24
Wonton shells stuffed with house-made cannoli filling, chopped chocolate and pistachios. 5
UP SI DE D OWN T IP SY SUN DAE
Big ol’ Hershey chocolate bar with Amy’s Vanilla Bean and Amy’s Cherry Berry Margarita ice creams,
bananas, stout chocolate sauce, whipped cream and cherries. 8
This item is made
with local Texas
ingredients.
* Consu mer A dvisory : Consu ming raw or
und ercoo ke d meat s, pou ltry, s ea foo d, shellfish or
eggs may increase your risk of foodb orne illness.
Suggested gratuity of
15% to all tables, groups,
or parties of 7 or more.
3 • Poblano Cheddar Mashed Potatoes • 5-Pepper Mac & Cheese • House Tots • Seasoned Shoestring Fries • Mexican Street Corn • Grilled Zucchini • Appleslaw • Cilantro Lime Rice
3-27-15