E J Wills Gastro Pub

Tender cuts of chicken, carrots, celery, noodles and herbs.

Fresh spinach with local goat cheese, roasted pecans and citron vinaigrette.

Red leaf lettuce, grilled chicken, blue cheese, cheddar cheese, cucumbers, avocado, cherry tomatoes, hard cooked egg, thick cut applewood bacon and house dressing.

Whole romaine lettuce with red onions, parmesan, croutons, cracked black pepper and caesar dressing. Vegetarian.

Jumbo buttery soft pretzels. 3 pieces, lightly salted, served with 3 cheese fondue.

Hard cooked eggs, halved and stuffed with pickled red onion, avocado and jalapeno.

Seasoned tater tots layered with three cheese fondue, thick cut applewood bacon, tomatoes, jalapenos and avocado ranch dressing.

Seasoned steak fries layered with 3 cheese fondue, thick cut applewood bacon, tomatoes, jalapenos and avocado ranch dressing.

Jumbo lump crab cake served on a bed of red cabbage slaw topped with remoulade sauce.

Silver dollar mushroom caps stuffed with house blend. 5 pieces served on a bed of potato straws.

Juicy chicken skewers. 3 pieces served on a bed of baby greens with black sesame dressing.

Crispy whole wings. 1 lb tossed with dirty wing sauce, served with celery, carrots and avocado ranch dressing.

Traditional southern fried chicken, homemade waffle and bourbon tangerine syrup.

Angel hair pasta served with house red sauce, diced tomatoes and sauteed broccoli, zucchini, asparagus and mushroom.

A seasoned and grilled double cut pork chop featuring our soon-to-be famous peach glaze with grilled asparagus and savory macaroni and cheese.

7 oz. Tender, juicy filet wrapped in thick cut applewood bacon with braised baby carrots and roasted thyme fingerling potatoes.

10 oz. Pan roasted, center cut salmon on a bed of sauteed baby spinach and spiralized summer squash.

Chicken breasts seared to perfection. Served with almond blanched broccoli and cinnamon baked sweet potato.

House brined southern fried chicken with mashed potatoes, country gravy and crispy bacon greens.

Smoked turkey breast, candied jalapeno bacon, and havarti cheese with red leaf lettuce and artichoke aioli served on sourdough bread.

Grilled portabella mushroom cap marinated in our house dressing, on a bed of fresh spinach, tender artichoke, and sauteed red onion, topped with gruyere cheese and red onion jam. Served on a freshly baked brioche roll. Topped with red leaf lettuce, sliced tomato and sliced red onion. Vegetarian.

Seared chicken sandwich tossed in dirty wing sauce, topped with melted blue cheese, and pickled jalapeno onion slaw. Served on a freshly baked brioche roll. Topped with red leaf lettuce, sliced tomato and sliced red onion. Spicy.

Seared chicken sandwich with garam masala, cabbage slaw, and honey yogurt mayo. Served on a freshly baked brioche roll. Topped with red leaf lettuce, sliced tomato and sliced red onion.

House-ground burger with aged cheddar and thick cut applewood bacon topped with house-made bbq sauce. Served on a freshly baked brioche roll. Topped with red leaf lettuce, sliced tomato and sliced red onion.

House-ground burger with gruyere and red onion jam. Served on a freshly baked brioche roll. Topped with red leaf lettuce, sliced tomato and sliced red onion.

House-ground burger with jack cheese, sliced turkey, red leaf lettuce, sliced tomato, red cabbage slaw, jalapeno bacon, mac and cheese, and e.J’s house cheese sauce, served on a freshly baked brioche roll. Topped with fried onion and jalapeno mix. Served with loaded tater tots.

House-ground burger, jack cheese, candied jalapeno bacon and a sunny-side-up egg. Served on a freshly baked brioche roll. Topped with red leaf lettuce, sliced tomato and sliced red onion.

House-ground burger with aged cheddar. Served on a freshly baked brioche roll. Topped with red leaf lettuce, sliced tomato and sliced red onion.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Rich and creamy cheesecake with a buttery graham cracker crust and served with house topping.

Indulgent cake balls baked from scratch with eggs, butter and vanilla, dipped in ghirardelli dark chocolate and topped with an assortment of toasted pecans, coconut and almonds.