Moody's Lounge Menu

Organic sourdough loaf, baguette, and focaccia bread, served with whipped butter and roasted garlic herb oil. Made locally by Kalina Lana bread.

Lightly breaded crispy calamari served with lemon dill aioli. (Gluten Free)

House cut French fries tossed in Sriracha aioli, with thick cut bacon. Topped with parmesan cheese and a sour cream sauce.

House cut fries, aged sharp white cheddar, cracked black pepper, parsley, white truffle oil, and garlic sriracha aioli.

Crispy wonton chips topped with marinated ahi tuna, avocado, drizzled with unagi and sriracha sauces and topped with chives and sesame seeds.

Four colossal tiger prawns served with our house made cocktail sauce, and lemon wedges.

A rich and creamy house made cheesecake on an Enstrom toffee infused crust. Served with cranberry orange and white chocolate sauces.

Rich vanilla bean custard with a crunchy caramelized top.

A house made chocolate brownie made with Enstrom's toffee crumbs, topped with caramel and chocolate sauce, and served with your choice of Enstrom's ice cream.

A house made Madagascar vanilla bean cheesecake, with a hint of lemon, on an Enstrom Toffee infused crust. Topped with fresh strawberries and whipped topping.

Cabbage and romaine lettuce tossed in roasted sesame dressing topped with toasted almonds, dried cranberries, sesame seeds and four crunchy shrimp, lightly drizzled with unagi sauce.

Cavatappi pasta with a rich and creamy smoked gouda and white cheddar cheese sauce and crumbled bacon. Topped with panko, parmesan, and herbs.

Pan seared breaded chicken breast on a bed of angel hair pasta tossed in a white wine lemon caper butter sauce.

A 16-ounce Creekstone premium Black Angus beef rib-eye served with truffled mashed potatoes, seasonal mixed vegetables, and a whiskey cream reduction.

A 6 oz skin-on blackened salmon fillet, topped with three blackened colossal tiger prawns, and drizzled with a creamy beurre blanc sauce. Served over mashed potatoes.

Five crispy jumbo tiger shrimp, lightly fried, served with house cut Cajun fries.

Fresh spring mix tossed in balsamic vinaigrette, with an herb garlic marinated mix of red onion, Kalamata olive, and heirloom tomato, topped with creamy goat cheese, all alongside a 6oz grilled Chilean Salmon filet.

Thinly pounded chicken breast with a crunchy parmesan herb breading, topped with Parmigiano Reggiano and mozzarella cheese. Served over capellini noodles and house made marinara sauce.

An 8-ounce prime beef tenderloin fillet served with fingerling potatoes, seasonal mixed vegetables, and a whiskey cream reduction.

Six blackened colossal tiger prawns with creamy buerre blanc sauce, served over mashed potatoes.

Marinated prime tenderloin steak, mixed greens tossed in house made blackberry agave vinaigrette, topped with goat cheese, candied walnuts, shaved cured qual egg yolk, onion, roasted pepitas and sliced apple.

Chopped romaine with a house made Caesar dressing, croutons, and parmesan reggiano.

A large Caesar salad with chopped romaine, a house made traditional Caesar dressing (contains anchovies), croutons, and parmesan reggiano. Add grilled chicken, steak, or blackened shrimp for an additional charge.

Made with greens, hard-boiled egg, onion, house balsamic vinaigrette, croutons, and aged blue cheese crumbles.

Our chef's featured soup.

Our chef's featured soup.

Made with greens, hard-boiled egg, house balsamic vinaigrette, julienne bell pepper and aged blue cheese crumbles.

A half pound choice Angus ground chuck patty served with thick cut peppered bacon, sharp white cheddar cheese, spicy aioli, lettuce, and house cut fries.

A buttermilk brined chicken breast deep fried in seasoned breading with lemon dill aioli, tomato and onion, on a locally made sourdough loaf. Served with house cut fries.

Four pieces of thick cut bacon, heirloom tomato, avocado, aged sharp white cheddar, lettuce, and lemon dill aioli between organic sourdough bread. Served with house cut fries.