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With togarashi and ginger.
A mexican inspired recipe with roasted chicken, ripe tomatoes, Southwestern spices with corn tortillas and cheese.
Flash fried with choice of tomato or remoulade sauce.
With tomatoes, cucumber, and pita.
Marinated and fried crisp with our signature sauce.
Arugula and frisée with red beets and butternut squash, goat cheese, toasted almonds with lemon maple dressing.
Togarashi spice with mixed greens, seaweed, edamame, ginger yuzu dressing.
With tomatoes, red onion, cucumber, and feta with tzatziki dressing.
Hearts of romaine, pecorino romano, herb croutons.
Hearts of romaine, red onions, tomatoes with bacon blue cheese dressing.
Mixed greens, tomatoes, avocado, hard boiled eggs, bacon, diced turkey, blue cheese crumble. With ranch dressing.
Sausage and pepperoni with aged pecorino.
Tomato and basil with fresh mozzarella.
Grilled chicken with black olives and preserved tomatoes.
French fries and coleslaw.
Jumbo lump crab meat with local bay seasonings, cole slaw.
Grilled ground chuck with lettuce, tomato,onion and choice of cheese. Add bacon, avocado, or fried egg for $1.50 each.
Sliced turkey with bacon, lettuce, tomato, cheese and avocado.
Blackened tilapia filet with housemade cole slaw and fries.
Lunch portion of salmon with stir fry vegetables and basmati rice.
Baby spinach, edamame, creamy alfredo sauce
Seasoned fish or steak, queso fresco, sofrito, salsa fresca.
8oz new york strip steak with french fries.
Lettuce, chicken, peppers, onions, tomato, cheddar and avocado.
With togarashi and ginger.
A mexican inspired recipe with roasted chicken, ripe tomatoes, southwestern spices with corn tortillas and cheese.
Flash fried with choice of tomato or rémoulade sauce.
With tomatoes, cucumber, and pita.
Jumbo lump blue crab meat with romesco sauce adorned with potato gnocchi and fresh basil.
Diver scallops with jalepeno, hass avocado, valencia orange dressing with coarse sea salt.
Arugula and frisee with red beets and butternut squash, goat cheese, toasted almonds with lemon maple dressing.
Togarashi spice with mixed greens, seaweed, edamame, ginger yuzu dressing.
With tomatoes, red onion, cucumber, and feta with tzatziki dressing.
Hearts of romaine, pecorino romano, herb croutons.
Grilled asparagus, parma ham, fried egg, manchego cheese, quince dressing.
Mixed greens, tomatoes, avocado, hard boiled eggs, bacon, diced turkey, blue cheese crumbles with ranch dressing.
Whipped idaho potatoes, glazed baby vegetables, lamb jus.
With polenta cake, grilled vegetables, mushroom jus.
With vegetable blend, oven roasted tomato sauce.
Cajun grill spice, sweet potato purée, grilled asparagus.
Beef short rib with roasted leeks, winter carrots, potato puree.
Australian sea bass with basmati rice, baby bok choy, chili ginger sauce.
Creamed lentils with root vegetables, pancetta, sautéed winter greens, red wine glaze.
Sweet gulf shrimp with white corn grits, andouille sausage, scallions, with shrimp cream sauce.
Baby spinach, edamame, creamy alfredo sauce.
Imported ziti pasta, house made veal, pork & beef meatballs, fresh mozzarella.
Ginger lime dipping sauce.
Served with pico de gallo.
Served with lettuce, tomato, red onion and your choice of cheese.
Queso fresco, sofrito, pico de gallo.
With tomatoes, cucumbers, and pita flatbread.
Flash fried with sweet chili sauce.
Chocolate chip cookies, vanilla ice cream with fresh whipped cream.
Choice of: vanilla or chocolate ice cream chocolate topping, Toasted nuts, chantilly cream.
Assorted fruit, dark chocolate, crème anglaise, caramel sauces.
Sweet sour cream and raspberry coulis.
Caramel, glazed almonds, vanilla.
Chocolate raspberry mousse, dacquoise, chambord coulis.
Choice of three: blackberry, chocolate cabernet, sicilian pistachio, Espresso, coconut, caramel.
Chives, truffle essence.
Heirloom tomatoes, creamy burrata cheese, micro basil, balsamic reduction.
Pear, arugula, roasted walnuts, bacon, gorgonzola cheese, champagne vinaigrette.
Shrimp risotto, grilled asparagus, savory tomato butter.
Charred brussel sprouts, celery root-truffle potato puree, bourbon glaze.
Cremini mushrooms jus, caramelized fennel bulb, honeycomb-sage sweet potatoes.