Wood-grilled chicken, mixed greens, bleu cheese, spiced pecans, dried cranberries, Granny Smith apples, the chef recommends raspberry chipotle vinaigrette. Can be made gluten-free upon request.
Romaine and iceberg lettuce tossed with tomatoes, topped with chopped grilled chicken, sliced egg, smoked cheddar, applewood-smoked bacon, the chef recommends roasted garlic ranch dressing.
Romaine and iceberg lettuce tossed with tomatoes, topped with chopped crispy chicken, sliced egg, smoked cheddar, applewood-smoked bacon, the chef recommends roasted garlic ranch dressing.
Seared and sliced sushi-grade tuna served over a bed of spinach, organic ancient grains, cucumbers, avocado, grilled corn, edamame, radish, the chef recommends avocado green goddess dressing.
Wood-grilled salmon, mixed greens, tomatoes, spiced pecans, jicama, the chef recommends cilantro-lime vinaigrette. Can be made gluten-free upon request.
Wood-grilled tenderloin, mixed greens, bleu cheese crumbles, diced tomatoes, the chef recommends balsamic vinaigrette. Gluten-free.
Wood-grilled shrimp, strawberries, mixed greens, goat cheese, jicama, spiced pecans, the chef recommends balsamic vinaigrette. Can be made gluten-free upon request.
Applewood smoked bacon, mushrooms, tomatoes, egg, the chef recommends balsamic vinaigrette. Add extras for an additional charge. Can be made gluten-free upon request.
Tomatoes, spiced pecans, jicama, the chef recommends cilantro-lime vinaigrette. Add extras for an additional charge. Can be made gluten-free upon request.
Applewood-smoked bacon, tomatoes, the chef recommends roasted garlic ranch dressing. Add extras for an additional charge. Can be made gluten-free upon request.
Shaved Parmesan, chile-dusted croutons, the chef recommends Caesar dressing.
A bowl of chicken tortilla soup served with your choice of a small Caesar, BLT, mixed greens or spinach salad.
Lobster, baby spinach, tomatoes, pepper jack cheese, tortilla chips.
Housemade candied bacon. Can be made gluten-free upon request.
Hand-breaded, panko-battered onions, housemade roasted garlic ranch dressing.
Tortilla slaw, mango habanero chutney.
Sushi-grade, spicy mustard sauce, mixed greens, spiced pecans.
Buffalo hot sauce, bleu cheese, celery.
Thai chili and hot mustard sauce.
Combine any salad or bowl of soup with a sandwich or pasta listed below for a great meal at a great price, served fast.
Basted with Key lime butter, fresh vegetables. Can be made gluten-free upon request.
Ginger mustard aioli, fried spinach.
Slow-roasted and grilled, java BBQ sauce, fresh fruit. Can be made gluten-free upon request.
Crisp ranch rings and smoked tomato jack cheese sauce.
Citrus seasoned kabob, grilled and basted with pineapple honey chile glaze. Can be made gluten-free upon request.
Portabella mushroom sauce, spiced pecan green beans.
Center-cut, wrapped in applewood-smoked bacon. Can be made gluten-free upon request.
Traditional ribeye. Can be made gluten-free upon request.
Center-cut, sliced sirloin, brandy peppercorn sauce.
Lean beef sirloin. Can be made gluten-free upon request.
Wood-grilled chicken, mixed greens, bleu cheese, spiced pecans, dried cranberries, Granny Smith apples, the chef recommends raspberry chipotle vinaigrette. Can be made gluten-free upon request.
Romaine and iceberg lettuce tossed with tomatoes, topped with chopped grilled chicken, sliced egg, smoked cheddar, applewood-smoked bacon, the chef recommends roasted garlic ranch dressing.
Romaine and iceberg lettuce tossed with tomatoes, topped with chopped crispy chicken, sliced egg, smoked cheddar, applewood-smoked bacon, the chef recommends roasted garlic ranch dressing.
Seared and sliced sushi-grade tuna served over a bed of spinach, organic ancient grains, cucumbers, avocado, grilled corn, edamame, radish, the chef recommends avocado green goddess dressing.
Wood-grilled salmon, mixed greens, tomatoes, spiced pecans, jicama, the chef recommends cilantro-lime vinaigrette. Can be made gluten-free upon request.
Wood-grilled tenderloin, mixed greens, bleu cheese crumbles, diced tomatoes, the chef recommends balsamic vinaigrette. Gluten-free.
Wood-grilled shrimp, strawberries, mixed greens, goat cheese, jicama, spiced pecans, the chef recommends balsamic vinaigrette. Can be made gluten-free upon request.
Applewood smoked bacon, mushrooms, tomatoes, egg, the chef recommends balsamic vinaigrette. Add extras for an additional charge. Can be made gluten-free upon request.
Tomatoes, spiced pecans, jicama, the chef recommends cilantro-lime vinaigrette. Add extras for an additional charge. Can be made gluten-free upon request.
Applewood-smoked bacon, tomatoes, the chef recommends roasted garlic ranch dressing. Add extras for an additional charge. Can be made gluten-free upon request.
Shaved Parmesan, chile-dusted croutons, the chef recommends Caesar dressing.
Lobster, baby spinach, tomatoes, pepper jack cheese, tortilla chips.
Housemade candied bacon. Can be made gluten-free upon request.
Hand-breaded, panko-battered onions, housemade roasted garlic ranch dressing.
Tortilla slaw, mango habanero chutney.
Sushi-grade, spicy mustard sauce, mixed greens, spiced pecans.
Buffalo hot sauce, bleu cheese, celery.
Thai chili and hot mustard sauce.
Center-cut, wrapped in applewood-smoked bacon. Can be made gluten-free upon request.
Bacon-wrapped, bleu cheese sauce, port mushrooms. Can be made gluten-free upon request.
14 oz. Traditional ribeye. Can be made gluten-free upon request.
8 oz. Vegetables, balsamic ancho chile drizzle. Can be made gluten-free upon request.
12 oz. A tender Southwestern-accented favorite.
1/2 lb. lobster tail and 7oz. bacon-wrapped filet. Can be made gluten-free upon request.
Bacon-wrapped tenderloin, shrimp basted in Key lime butter. Can be made gluten-free upon request.
12 oz. Center-cut, sliced sirloin, brandy peppercorn sauce.
12 oz. Lean beef sirloin. Can be made gluten-free upon request.
Basted with Key lime butter, fresh vegetables. Can be made gluten-free upon request.
Ginger mustard aioli, fried spinach.
Seared large shrimp, scallops, vegetables, penne pasta, goat cheese, fresh basil, in a mild chile-seafood broth.
Spicy Asiago cream sauce, applewood-smoked bacon, green onions, tomatoes.
Crisp ranch rings and smoked tomato jack cheese sauce.
Citrus seasoned kabob, grilled and basted with pineapple honey chile glaze. Can be made gluten-free upon request.
Encrusted with fresh herbs and pepper, hand-carved, homemade au jus, creamy horseradish sauce by request. Can be made gluten-free upon request.
Portabella mushroom sauce, spiced pecan green beans.
Slow-roasted and grilled, java BBQ sauce, fresh fruit. Can be made gluten-free upon request.
Can be made gluten-free upon request.
Can be made gluten-free upon request.
Can be made gluten-free upon request.
Can be made gluten-free upon request.
Can be made gluten-free upon request.
Can be made gluten-free upon request.
Can be made gluten-free upon request.
Can be made gluten-free upon request.
Bruleed to order, fresh fruit, raspberry coulis.
Vanilla bean ice cream, salted caramel sauce, dark chocolate sauce.
Vanilla bean ice cream, raspberry coulis.
Salted caramel sauce, served warm.
Cookiestudded chocolate mousse, cinnamon churros.
Fresh strawberries, blueberries, blackberries, coconut ice cream, torched meringue, triple berry sauce, toasted almonds. Can be made gluten-free upon request.
For every Alex's Fresh Lemonade purchase, $1.25 will be donated to Alex's Lemonade Stand Foundation to fight childhood cancer.
Choice of tropical pineapple or black cherry.
Combine any salad or bowl of soup with a sandwich or pasta listed for a great meal at a great price
(820 cal.) Served with 3-cheese quesadilla and fresh pico de gallo. Medallions cooked to medium to medium well
(630 cal.) Wood grilled marinated steak with crispy slaw, charred corn salsa and creamy avocado sauce.
(1170 cal.) Flash fried tender ribs tossed with housemade honey glaze chile glaze.
(350 cal.) Tossed in Thai chili sauce with green onion and pumpkin seed.
(740 cal.) Giant German-style soft pretzel with beer cheese fondue and horseradish mustard.
(780 cal.) 3 USDA Choice mini burgers with Tillamook cheddar cheese, sauteed onions, yellow mustard and pickles.
(720 cal.) Siracha glazed, served on a bed of lettuce with fresh green onion garnish.
(610 cal.) Noodles tossed with homemade cheese sauce
(230 cal.) Grilled fish with creamy cabbage and avocado pico
(240 cal.) Grilled shrimp with pineapple salsa
(160 cal.) Buttermilk and cilantro marinated and grilled over hardwood
(310-560 cal.) Flash fried smoked wings
(520 cal.) Hand breaded in tempura and flour
(530 cal.) Flattop grilled burger with brioche bun, lettuce and tomato
(310 cal.) Wood grilled sliced steak