Would you eat here?

As a chef I obviously would like to own my own restaurant one day, hopefully sooner rather than later. I have been toying with some ideas as to what exactly I would serve. I basically want to create a place that is not pretentious and serve food that goes good with a drink or two. I've come up with numerous menu ideas and I think the following one is a good representation of what I would like to do. Please give me any feedback/suggestions that you may have.

APPETIZERS
Cheese Fries: Hand-cut fries topped with fresh herbs, bacon, green onions, and smothered in a smoked-provolone cheese sauce.
Mussels: One pound of Mussels steamed in white wine with garlic, cilantro, and Thai chilis; served with a curry aioli.
Grilled Cheese Bites: Four mini grilled cheese sandwiches with bacon, tomato, and Wisconsin brick cheese lightly battered and deep fried. Served with a spicy tomato sauce.
Flatbread: Homemade flatbread topped with duck confit, spinach, grilled pears, and goat cheese.

BURGERS AND SANDWICHES
The "RD": 1/2 pound burger topped with beer braised onions, honey & black pepper bacon, Wisconsin cheddar, and homemade burger sauce.
The "Dirty Sanchez": 1/2 pound burger topped with cream cheese, jalapenos, and homemade chipotle ketchup.
The "Cardiologist": Two 1/3 pound burgers, topped with Wisconsin cheddar, honey & black pepper bacon, fried onions, and a fried egg in between two grilled cheese sandwiches.
The "Colonel": 8 oz. chicken breast breaded and deep fried, topped with crispy pancetta, arugula, and a dijon mustard aioli.

ENTREES
Ribeye: 16 oz. Ribeye steak, pan seared and oven roasted, served with caramelized onions and sauteed crimini mushrooms, topped with herb butter. Served with hand-cut fries.
Mac 'n Sleaze: Penne pasta with a white cheddar and provolone cheese sauce, pancetta, green onions, and tomatoes. Baked with a parmesan crust.
Pork Chop: 12 oz. pork chop, pan seared and oven roasted; served with roasted garlic mashed potatoes and honey & dijon mustard cream sauce.
Duck Breast: Pan seared and oven roasted, served with a scallion risotto, and an apple cider & beer reduction.