Crispy chicken wings drenched in spicy balsamic glaze.

House made hand-pressed mild and spreadable cheese drizzled with honey and served with grilled bread.

Sauteed shrimp with lot one spicy sauce and grilled dipping bread.

Chef's preparation choice of the day and accompanying sauce.

Served with celery, calabrian aioli and house buttermilk ranch.

Served with jicama, cucumber slices and wonton chips.

Yellow curry thai with parmesan OR calabrian aioli with crispy bacon.

Candied bacon, pickled red onions, tomatoes and lot one bleu cheese vinaigrette.

Mixed beets, goat cheese, pickled red onions candied cashews and white balsamic vinaigrette.

Grilled romaine hearts with house made caesar dressing, croutons and parmesan cheese.

Crispy garbanzo beans, mixed greens, feta, cucumber, dill, tomatoes, lot one seasoning and red wine vinaigrette served with grilled naan.

Strips of zucchini sauteed with mushrooms, tomatoes, italian cheeses and basil with balsamic reduction.

Roasted veggies, quinoa, sunflower seeds and tahini dressing.

1/2 lb. all natural co beef served on a brioche bun.

1/2 lb. All natural co beef served on a brioche bun with guacamole, sw slaw, roasted jalapenos and lime crema.

Lot one's twist on a cuban. fire-braised slow roasted pork, ham, swiss cheese, pickles and mustard on a denver crunch roll.

Grilled chicken with celery, currants, carrots, almonds and yellow curry aioli on naan bread.

Lettuce, tomato, pickles, and house buttermilk ranch on a brioche bun, aged white cheddar and peppered bacon.

A variety of fresh garden vegetables on a denver crunch roll with arugula and pesto.

Local beef with tomato bacon jam.

Dry rubbed with house spices and topped with chimichurri.

Fried chicken drenched in tangy hot sauce served with pickles and house buttermilk ranch.

Herb crusted and grilled to perfection.

Served with house made tortilla chips, salsa and sour cream.

Two halves of juicy grapefruit bruleed with raw sugar.

Served with roasted tomato bacon jam and sauteed spinach.

Rotating flavors ? chefs "do nut" know until they wake up.

Homemade granola served with yogurt and fruit.

Two eggs, potato medley and with grilled bread.

Arugula and bearnaise served on a maine style crab cake.

Roasted mushroom, garlic spinach and hollandaise served on a biscuit.

Ham and hollandaise served on an english muffin.

Smoked gouda, whiskey onions, roasted tomato bacon chutney and potato medley.

Grilled tomato, arugula lemon pesto and potato medley.

Two eggs, salsa ranchera, corn tortillas and refried beans.

Fresh whipped cream, real maple syrup, fruit and bacon.

Balsamic reduction and arugula.

Sliced brioche with berry compote and fresh whipped cream.

Candied bacon, pickled red onions, tomatoes and lot one bleu cheese vinaigrette.

Mixed beets, goat cheese, pickled red onions candied cashews and white balsamic vinaigrette.

Grilled romaine hearts with house made caesar dressing, croutons and parmesan cheese.

Greens, cucumbers, cherry tomatoes, croutons and white balsamic vinaigrette.

All natural beef served on a brioche bun topped with smoked gouda, lot one sauce, lettuce, tomato and whiskey onions.

All natural beef served on a brioche bun with truffle aioli, arugula and tomato.

Lot one's twist on a cuban. fire-braised slow roasted pork, ham, swiss cheese, pickles and mustard on a denver crunch roll.