DINNER MENU
APPETIZERS
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SOUP OF THE DAY 8/11
CUP OR BOWL OF THE SOUP OF THE DAY
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FRENCH ONION SOUP 12
Served in a Crock with Gruyere Melted over HQ Crostini
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CHICKEN WINGS 13
Traditional Buffalo or Thai Sweet Chili Sauce with a Side of Ranch Dressing (Blue Cheese upon Request)
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CALAMARI FRIES 19
Panko Crusted and Crispy Fried. Served with Cocktail and Tartar Sauces.
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*FRESH AHI 22
6 oz. Ahi, choice of Crusted Black & White Sesame Seeds with HQ’s Ginger-Soy-Wasabi Cream Sauce and HQ’s Pickled Onions
OR Black & Blue Ahi Seared Rare served with Soy Sauce and Wasabi -
STEAMED CLAMS 21
Little necks, butter, white wine, garlic, fresh tomatoes, and parsley. Served with warm bread.
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GORGONZOLA BRUSCHETTA 14
Gorgonzola Broiled Over Ciabatta with Tomatoes, Capers, Basil and Balsamic Vinaigrette
STARTER SALADS
Add: Avocado OR Blue Cheese Crumbles – $2 , 6 oz. Chicken Breast – $9;Six Prawns -$16 6 oz. Ahi – $17;
8 oz. Bistro Steak – $18;
8 oz. Salmon – $19
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HOUSE 9
Organic Greens with your choice of Ranch, Balsamic Vinaigrette, or Blue Cheese Dressing.
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CAESAR 14
Hearts of romaine, HQ crouton and parmesan (anchovies upon request).
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WEDGE SALAD 14
Iceberg lettuce drenched in our homemade Blue-Cheese dressing with Crumbled Blue Cheese, Red Onions, Bacon and Tomato Wedges
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WARM GOAT CHEESE 13
Lightly bread and fried Laura Chanel goat cheese over organic greens with pomegranate vinaigrette, dried cranberries, toasted pecans, and Bermuda onions.
ENTRéE SALADS
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*STEAK 30
8 oz. grilled bistro steak over hearts of romaine with balsamic vinaigrette, feta, marinated artichoke hearts, tomatoes, and calamata olives.
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*BLACKENED SALMON CAESAR 31
Hearts of romaine, parmesan, roasted bell peppers, and avocado.
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CHINESE CHICKEN 28
Szechuan Marinated All NaturalChicken Breast tossed with Napa Cabbage, Hearts of Romaine, Cilantro, Mandarin Oranges, Water Chestnuts, Red Onions,Toasted Almonds and Crunchy Wonton Strips, Tossed with HQ’s Creamy Sesame-Soy Dressing
PASTA
Served a la carte.
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MEDITERRANEAN CHICKEN 29
All-natural chicken breast sautéed with garlic, calamata olives, mushrooms, artichoke hearts, feta cheese and white wine and tossed with penne pasta.
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PRAWNS SARDINIA GNOCCHI 30
Sautéed with Diced Tomatoes, Basil, Caper and Garlic with a White Wine-Butter Sauce, Served over Ricotta Stuffed Gnocchi
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*STEAK 32
8 oz. grilled bistro steak over linguine tossed in a brandy-dijon cream sauce with mushrooms, tomatoes, and capers.
SEAFOOD
Served with vegetables and choice of baked potato, fries, or today’s starch.
Sub onion rings, steamed spinach, or green salad for $3
Beef & Pork
Served with vegetables and choice of baked potato, fries, or today’s starch.
Sub onion rings, steamed spinach, or green salad for $3.
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SMOKED PORK CHOPS 30
2 chops, center cut and applewood smoked in house. Grilled and served with HQ's apple butter.
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PORK SAVANNAH 31
Medallions of pork tenderloin, pan-seared with a creamy bourbon-mustard and pecan butter sauce.
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BABY BACK RIBS 36
Hickory smoked in house and smothered with HQ's honey-peach glaze.
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CHEESEBURGER 21
8 oz. ground chuck with cheddar cheese. Served with lettuce, onions, and pickles on the side.
Add: Extra Cheese (Cheddar, Jack, or Blue) – $2 each
Add: Frizzled Onions, Jalapeño, Avocado, Sautéed Mushrooms, or Bacon – $2 each
Substitute: Turkey Patty or Veggie Patty -
*MARGARITA STEAK 34
10 oz. bistro steak marinated in tequila and lime and grilled. Served wih HQ's Chimichurri sauce.
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*HANGER STEAK 35
10 oz. marinated and grilled. Served with herb butter and HQ's onion strings.
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SANTA FE CHICKEN SANDWICH 20
All Natural Chicken Breast Blackened and served with Roasted Pasilla Peppers, Jack cheese, Organic Baby Greens, Chipotle Aioli and HQ’s Onion Strings
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*PRIME RIB 40
With Au Jus and Creamy Horseradish
FRIDAY & SATURDAY, FROM 4pm UNTIL WE SELL OUT
VEGETARIAN
Served a la carte.
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GARDEN BURGER 21
Veggie patty with cheddar cheese on a potato bun. Served with fries or coleslaw and lettuce, onions, and pickles on the side.
Add: Avocado or Sautéed Mushrooms, or Bacon – $2 each
Add: Extra Patty – $4 each -
STUFFED BAKED POTATO 22
Stuffed with sautéed mushrooms, onions, garlic, spinach, and topped with melted Jack and cheddar cheeses. Served with today's fresh vegetables.
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PASTA ALFREDO 21
Parmesan and Romano cheese, cream, and dash of nutmeg tossed and served over Linguine.
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PASTA PRIMAVERA 25
Seasonal vegetables sautéed with olive oil, garlic, and white wine over Linguine.
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PASTA MYKONOS 25
Olive oil, garlic, spinach, tomato, feta, capers, and calamata olives over Linguine.
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EGGPLANT PARMESAN 25
Lightly breaded slices of fresh eggplant, crispy fried with marina sauce, parmesan, and melted mozzarella cheese. Served over Linguine and with today's fresh vegetables.
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Portobello Mushroom Piccata 23
Organic Portobello Mushroom, Sautéed with Butter, Garlic, White Wine and Capers
Non-Vegetarian Add Ons
*6 oz.Chicken Breast 9,
*(6) Prawns 16, *8 oz. Salmon 19, *6 oz. Ahi 17,
*8 oz. Bistro Steak 18
*Served raw or undercooked or contain raw or undercooked ingredients. Notice: Consuming raw or undercooked meats, poultry, seafood, or shellfish may increase your risk of illness, especially if you have certain medical conditions.
Checks may be split up to 3 ways. Please alert your server at the beginning of your meal.
20% gratuity will be added to any part of six or more.
Split meals – $3. Split meals with extra sides – $6. Bring your own dessert, $2 per person. Corkage per 750 ml. $15.
Prices subject to change.
