Four hand-cut potato skins, seasoned, fried, and loaded up on cheese, scallions, sour cream, and bacon
Thinly hand-sliced sweet potatoes, crunchy, lightly salted, served with Tabasco Green Pepper sauce
A St. Louis tradition. Eight breaded and crisp-fried, hamburger-stuffed ravioli, served with house marinara sauce
Six breaded, fried cheese sticks, served with house marinara sauce
Giant, soft pretzel, sprinkled with course salt and served with cheese or mustard
Crispy, fried button mushrooms served with house-made Cajun ranch dressing
Crunchy, dill pickle chips breaded and crisp-fried, served with house ranch
Thick-sliced onion rings, battered and golden fried, stacked high
Crabby, a Philly tradition with Old Bay and cheese sauce
Add grilled or fried chicken (+$)
Drums and flats, fried to extra crispiness and served naked or smothered.
1/2-pound shrimp steamed in spicy seasoning with house-made zesty cocktail sauce.
Pork cutlet fried crisp on a potato bun with pickle and mustard. Served with Classic fries.
Thinly sliced ribeye or chicken, melted cheese (Provolone, White American, or Whiz), served on a hoagie roll. “Wit” or “witout” caramelized onions. Served with Classic fries.
1/2-pound, hand-pattied, ground wagyu blend, served on potato bun with choice of fixings. Served with Classic fries.
Choice of crispy or grilled chicken breast served on potato bun, naked, with sauce, or smothered in your choice of house sauce. Served with Classic fries.
Three crispy-fried chicken fingers served naked, with dip, or smothered in your choice of sauce. Served with Classic fries.