ONION STRAWS | 12

CLUB EGG ROLLS | 15

CHICKEN QUESADILLA | 14

CRAB CAKES | 16

CHICKEN LIVERS | 12

PRETZEL & BEER CHEESE | 14

SHRIMP COCKTAIL | 18

HUMMUS |14

SHRIMP | 14

PRIME RIB | 10

HAMBURGER | 8

CHICKEN | 6

BACON | 6

HAM | 6

PEPPERONI | 5

PICO DE GALLO | 4

MARINARA | 4

RED PEPPERS | 3

SPINACH | 3

MUSHROOM | 3

TOMATO | 3

ONION | 2

GREEN APPLE | 2

JALAPENOS | 2

GARLIC | 2

RED PEPPER FLAKES | 1

Basket of Rolls | 6

Half Basket of Rolls | 3

LOBSTER BISQUE | 10

FRENCH ONION | 9

SOUP DU JOUR | 9

CANDLE CHEESEBURGER | 16

Half pound Angus beef patty with lettuce, tomato, red onion, pickles and choice of cheese.

Add Bacon | 3

CHEESEY DOES IT | 19

Half pound Angus beef patty topped with sauteed onions, sauteed jalapenos, pepper jack and beer cheese.

SMOKE STACK WRANGLER | 19

Half pound Angus beef patty topped with cheddar cheese, onion straws, bacon and BBQ sauce.

THE BRUISER | 19

Blackened half pound angus beef patty topped with blue cheese aioli, arugula and bacon.

MUSHROOM SWISS BURGER | 18

Half pound Angus beef patty topped with sauteed mushroom, swiss cheese, lettuce, tomato, red onion and pickles.

PRIME RIB PHILLY | 16

Thinly sliced prime rib with provolone cheese, red peppers, mushrooms and onions on a hoagie roll.

FRENCH DIP | 14

Add cheese | 2

Thinly sliced prime rib served with au jus on a hoagie roll.

THE UNDERHILLS' | 22

Grilled KC strip, arugula, caramelized onion and blue cheese aioli on hoagie roll.

CANDLE CLUB | 14

Turkey, ham, bacon, lettuce, tomato, mayo, cheddar and Swiss cheese on artisan bread.

CHICKEN BACON RANCH WRAP | 14

Chicken, romaine, cheddar cheese, diced tomatoes, bacon and ranch dressing in a flour tortilla.

BUFFALO CHICKEN WRAP | 14

Chicken, romaine, cheddar cheese, diced tomatoes and buffalo ranch dressing in a flour tortilla.

COUNTRY FRIED STEAK | 18

Classic American breaded beef patty. Served with mashed potatoes and black pepper gravy.

CHICKEN STRIPS | 18

Hand breaded chicken. Served with mashed potatoes and black pepper gravy.

CATFISH DINNER | 22

Large boneless filet. Served with cottage fries and corn & mushroom. Choice of Classic Candle Battered, cornmeal breaded or grilled.

SALMON | 22

Pan Seared Salmon served with race pilaf and mixed vegetables.

MEATBALLS | 14

PRETZEL & BEER CHEESE | 14

ONION STRAWS | 12

COCONUT SHRIMP | 14

CHICKEN QUESADILLA | 14

SHRIMP COCKTAIL | 18

CRAB CAKES | 16

CLUB EGG ROLLS | 15

CHICKEN LIVERS |12

HUMMUS |14

SHRIMP | 14

PRIME RIB | 10

HAMBURGER | 8

CHICKEN | 6

BACON | 6

HAM | 6

PEPPERONI | 5

PICO DE GALLO | 4

MARINARA | 4

RED PEPPERS | 3

SPINACH | 3

MUSHROOM | 3

TOMATO | 3

ONION | 2

GREEN APPLE | 2

JALAPENOS | 2

GARLIC | 2

RED PEPPER FLAKES | 1

Basket of Rolls | 6

Half Basket of Rolls | 3

LOBSTER BISQUE | 10

FRENCH ONION | 9

SOUP DU JOUR | 9

CANDLE CHEESEBURGER | 16

Half pound Angus beef patty with lettuce, tomato, red onion, pickles and choice of cheese.

Add Bacon | 3

CHEESEY DOES IT | 19

Half pound Angus beef patty topped with sauteed onions, sauteed jalapenos, pepper jack and beer cheese.

SMOKE STACK WRANGLER | 19

Half pound Angus beef patty topped with cheddar cheese, onion straws, bacon and BBQ sauce.

THE BRUISER | 19

Blackened half pound angus beef patty topped with blue cheese aioli, arugula and bacon.

MUSHROOM SWISS BURGER | 18

Half pound Angus beef patty topped with sauteed mushroom, swiss cheese, lettuce, tomato, red onion and pickles.

FILET MIGNON | 7oz | 47

Prime beef tenderloin served with truffle potato puree and asparagus.

BISTRO FILET | 4oz | 34

Prime beef tenderloin topped with a rich cognac peppercorn sauce. Served with truffle potato puree and fresh vegetable medley.

KC STRIP | 12oz | 38

Served with truffle rosemary roasted potatoes and asparagus.

RIBEYE | 14oz | 50

Served with truffle rosemary roasted potatoes and asparagus.

PRIME RIB | 14oz | 48

Served with potato and asparagus.

Available Thursday - Saturday

LEMON PARMESAN CHICKEN | 26

Pan seared chicken breast topped with a lemon parmesan garlic sauce over rice pilaf and fresh vegetable medley.

BOURBON BERRY DUCK | 32

Sous vide duck breast with bourbon cherry sauce. Served with polenta cake and sauteed cabbage.

CAJUN CHICKEN PASTA | 24

Penne pasta with homemade Cajun alfredo sauce. Tossed with sauteed veggies and shaved chicken.

STEAKHOUSE PASTA | 24

Shaved prime rib and penne pasta tossed in a beef and mushroom cream sauce.

SALMON FLORENTINE | 32

Pan seared salmon with a spinach mushroom cream sauce. Served over rice pilaf and blistered tomatoes.

GRILLED SALMON | 32

Grilled salmon with chipotle maple sauce. Served with mashed potato and fresh vegetable medley.