Starters
-
BEER + CHEESE FONDUE
spicy cheese fondue, dotted with bacon, steamed broccoli, apple slices and toasts for dipping
11 -
WB’S NACHOS
tortillas, braised short ribs ragu, roasted jalapenos, charred onion, queso sauce, salsa, sour cream
13 -
POLPETTE + RICOTTA
tender chicken + ricotta meatballs, tomato sauce
11 -
FIERY SPICE!
BUFFALO WINGS
your choice: spicy honey sriracha, bbq or mango habanero coated wings, blue cheese, celery, carrot
14 -
PORK + BROCCOLI RABE EGG ROLLS
ground pork, bitter greens, aged provolone + cherry peppers, golden fried, served with dijon horseradish dip
13 -
PARMESAN TRUFFLE FRIES Ⓥ
fries dusted with salty parsley + parmesan, truffle oil
9 -
* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
Salads + Soup
-
ADDITIONS
grilled chicken +5 | roasted butternut squash +4 | blackened salmon +7 | spicy shrimp +6
-
OUR COBB
romaine, frisée, avocado, honey glazed bacon, eggs, tomato, crumbled blue cheese, kalamata olives, chives, French dijon vinaigrette
14 -
WILL’S WEDGE
baby iceberg head, creamy rich blue cheese, bacon, hard boiled egg, tomato, pickled red onion
12 -
CAESAR
bright lemony Caesar dressing tossed with crisp romaine, house croutons
12 -
STRAWBERRY FIELDS Ⓥ
spinach, arugula, strawberries, slivered almonds, mandarin oranges, sunflower seeds, goat cheese, white balsamic vinaigrette
16 -
GREEK CHOPPED SALAD Ⓥ
greens, kalamata olives, pepperoncini, chickpeas, roasted beets, tomato, sheepskin feta, pickled red onion, EVOO + lemon oregano vinaigrette
13 -
CLASSIC PHILADELPHIA RECIPE
SNAPPER SOUP
classic sherried turtle soup
8