Served with little gem lettuce, bacon, chopped tomatoes and house blue cheese dressing.

Served with toasted walnuts, gorgonzola cheese, chopped bacon and house balsamic vinaigrette.

A classic combination of fresh romaine, garlic croutons, Parmesan cheese and homemade house Caesar dressing.

Vegetarian. Served over Red Coral lettuce with Roasted Beets, Marcona almonds, and a Honey Balsamic Vinaigrette.

Served with tuscan olive oil, local greens, garlic croutons and shaved parmigiano-reggiano cheese. Vegetarian.

Baked with gruyere cheese.

Served with horseradish sauce, sliced cucumbers, red onion and rye toast.

Served over a Tomato Scented Risotto and Roasted Tomato Sauce

Served with a pickled mustard seed sauce and mixed greens.

HEAT AND EAT Served with mashed potatoes, vegetables, and a light red wine sauce. Also served with a mixed greens side salad with choice of dressing; Balsamic vinaigrette, 1000 island, ranch, or blue cheese.

(Saratoga Cut) Served with mashed potatoes and vegetables topped with a Gorgonzola Cheese Butter.

Grass fed beef with A Chorizo Cream Sauce, Monterrey Jack Cheese, Avocado and Tomato on a toasted Brioche Bun. Served with French Fries

HEAT AND EAT while supplies last (Stinco) Braized in a White Wine, Fennel and Lemon Sauce with Signorina Mushrooms, Carrots and Japanese Onions over Mashed Potatoes. Accompaniments subject to change) Served with a mixed greens side salad with your choice of dressing; balsamic vinaigrette, 1000 island, ranch, or blue cheese.

(Iowa Lamb) served with Hemp Seed Hummus, Wilted Greens and a Reduction Sauce topped with a Fennel Salad.

Served over Cheese Polenta and wilted greens.

(Organic and free-range, Parkes family produce. Sautéed chicken breast and braised leg and thigh) served with Root Vegetables in a Burnt Honey and Red Wine Vinegar Sauce

Sushi Grade Tuna, served with noodles cooked in Green Tea over Mixed Greens with Won Tons, Lime Wedges and House-Pickled Cucumbers.

Topped with Asian glaze, beurre blanc, and pistachios. Served over stir-fried shiitake mushrooms, asparagus, and mashed potatoes.

HEAT AND EAT served with mushroom gravy

HEAT AND EAT served with mashed potatoes and vegetables

HEAT AND EAT penne pasta with a house-made cheddar cheese sauce

Served with a thick full-bodied bolognese meat sauce made with chopped beef, veal and pork.

Three cheese risotto with Chanterelle Mushrooms, Sweet Corn, and Diced Scallops.

Served over cheese polenta. Vegetarian.

made with local greens topped with garlic croutons & shaved parmigiano-reggiano cheese. (crackers on the side) (vegetarian).

While supplies last!

Served with toasted walnuts, gorgonzola cheese, bacon and balsamic vinaigrette.

Served with garlic croutons, homemade Caesar dressing and Parmesan cheese.

Served with mixed greens, teriyaki marinated grilled chicken breast, red onion, mango relish and cashew's.

Served with rye toast, red onion, tomato, mixed greens and horseradish sauce.

Bacon, fresh romaine, tomatoes and ranch dressing.

Salmon encrusted with pistachios served on organic baby greens, mildly spicy noodles, with a hoisin dressing.

Served with curry sauce, mango relish and baby greens. (bread upon request)

Over mildly spicy peanut noodles.

HEAT AND EAT Ground pork, beef and veal over penne pasta with a light tomato cream sauce finished with parmesan cheese.

Topped with vanilla ice cream.

While supples last. Topped with Maldaner's caramel sauce and whipped cream.

While supplies last. Rich custard made with Kilgus Farms Cream, local free-range eggs, organic Florida sugar and Tahitian vanilla beans.

French flourless chocolate cake with a rich chocolate ganache filling, drizzled lightly with chocolate and raspberry sauces.