Finished with cheddar cheese, diced avocado, and tortilla strips.

Sliced tomato, basil, fresh mozzarella, and finished with balsamic reduction and garlic olive oil.

Finished with rosemary port wine demi-glaze.

Served with pineapple salsa and roasted pasilla-cilantro crema.

Served over tomato-basil coulis with toasted pecans.

Served with crispy jicama-pineapple coleslaw and a lemon wedge.

Served on a bed of steamed rice with miso-soy sauce and creamy wasabi.

Fancy greens, toasted almonds, blue cheese, caramelized pecans with honey balsamic dressing.

Hearts of romaine, lime caesar dressing with a romano cheese crisp.

Julienned Napa cabbage, cashews, and wontons with pineapple sesame ginger vinaigrette.

Crisp iceberg lettuce, cheddar & jack cheeses, black beans, corn, tomato, onion, avocado chicken & tortilla strips with creamy avocado-lime vinaigrette.

Crisp iceberg lettuce, sliced chicken, smoked bacon, avocado, tomato, blue cheese, hardboiled egg cheddar & swiss cheeses with house-made blue cheese dressing.

Fancy greens, grilled pineapple, banana chips, avocado, and rice noodles with cilantro soy vinaigrette.

Eggplant, squash, zucchini, mushroom, cooked in tomato coulis, and mozzarella cheese, served with a side salad.

Mahi Mahi, shrimp, and scallops cooked in Tuscany sauce and mozzarella cheese, served with a side salad.

Ground garden burger served on grilled flatbread with crumbled feta, Greek salad and tzatziki sauce.

Albacore tuna with Monterey jack served on grilled sourdough.

Thinly sliced corned beef, sauerkraut, swiss cheese, and thousand island on grilled rye bread.

Roast beef topped with sautéed peppers, onions, and cheddar cheese sauce on a hoagie roll.

Grilled chicken breast topped with roasted eggplant and provolone cheese on fresh homemade focaccia.

Baked chicken breast, melted jack cheese, smoked bacon, avocado, and sprouts on a grilled croissant.

Pan-seared ahi with crispy lettuce pineapple relish and sesame ginger aioli served in a honey wheat tortilla.

Grilled onions, bell peppers, roasted corn, and lime beurre blanc with fresh vegetables.

Avocado aioli, cabbage, cheese, and pineapple pico de gallo, with tortilla soup.

Served over tropical risotto and citrus beurre blanc with fresh vegetables.

Served over roasted garlic mashed potatoes and roasted shallot-wine demi-glaze with fresh vegetables.

Corn relish and chipotle beurre blanc.

Over steamed rice, citrus hoisin sauce, and fresh vegetables.

Fresh mozzarella cheese, fresh tomatoes, and traditional sauce.

Finished with grilled chicken, avocado, onion, and creamy BBQ sauce.