Caramelized Shallots, Crumbled Bacon, Gorgonzola Pesto Sour Cream.
Balsamic Glaze (GF)
Wrapped with Bacon, Maple-Bourbon Butter, Capellini.
Sauteed Artichoke Hearts, Spinach, Horseradish Aioli. (GF)
Blue Cheese and Celery.
Jerk Chicken, Black Bean Salsa, Pico De Gallo, Jicama-Mango Slaw and Orange Vinaigrette,
Marinated Seared Tuna, Edamame, Rice Noodles, Seaweed Salad, Roasted Corn, Mushrooms, Scallions and Sesame Vinaigrette.
Mixed Greens, Crumbled Gorgonzola and a Tomato Vinaigrette.
Half Pound Burger with Lettuce & Tomato.
Add Cheese 1
Add Bacon 1
Add Mushrooms 1
Add Sauteed Onions 1
Bacon, Lettuce, Tomato and Horseradish Aioli on Sourdough.
Mango Jicama Slaw and Red Pepper Aioli.
Caramelized Onion, Blue Cheese, Lettuce and Tomatoes.
Sauteed Peppers and Onions with Cheddar Cheese.
Roasted Red Peppers, Baby Kale, Tomato Vinaigrette, Onion Roll.
Crab, Asparagus, Gruyere Cheese, Orange-Champagne Cream and Mashed Potatoes.
Chile, Peach, Mint Glaze with Toasted Coconut Risotto. (GF)
Tomato and Olive Pesto Sauce over Saffron Risotto.
Raspberry Goat Cheese Cream Sauce, Ratatouille over Mashes Potatoes.
Sauteed Shrimp, Onion, Tomato, Garlic with a Saffron Cream.
Andouille Sausage, Okra, Tomato, Pepper, Onions and Seasoned Rice.
Chicken Cutlet over Mashed Potatoes with Lemon Caper Sauce and Baby Kale Salad
Sauteed Garlic & Herbs with Tofu, Spinach, Onions and Tomato. (GF) (DF)
evolving menu that changes daily | WHILE SUPPLIES LAST | *consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness.