Chef's selection of fresh seafood, diced and cured in citrus juice, mixed with cilantro, tomatoes and jalapeno. Served with fried corn tortillas.

A bowl of lightly fried, hand-breaded pickle chips. Served with a side of Cajun aioli.

Slow-cooked duck leg, mixed with cabbage, green onions, carrots and sesame oil. Served with an orange-miso-honey dipping sauce.

Italian sausage, roasted butternut squash, green apples and Lo Mein noodles in a sherry butter cream. Served with toasted bread.

Toasted crostini, topped with fresh tomatoes and Parmesan, garnished with a Balsamic glaze.

Romaine, house made Caesar dressing, croutons and shaved Parmesan.

Mixed greens, roasted butternut squash, sliced green apple, goat cheese, fried shallot and spiced pumpkin seeds with an apple cider vinaigrette.

Mixed greens, tomato, carrots, red onion, cucumber, croutons and shredded cheese.

8 oz Steak burger, crispy chicken or grilled chicken breast topped with lettuce, tomato, onion, and pickles. Served with beer-battered fries.

8 oz. Steak burger with lettuce, tomato, caramelized onion jam, thick-sliced bacon, topped with cheddar cheese and a sunny-side egg. Served with beer-battered fries.

Mojo seasoned braised pork seared in its own juices and topped with mango pico de gallo, Cajun slaw, shredded cheese and lettuce. Served with tortilla chips.

Topped with garlic and herb cream cheese, sliced tomato, red onions and lettuce on a Brioche bun. Served with everything-seasoned potato chips.

Thinly sliced mesquite roasted chicken, bacon, tomato, lettuce, Dijon mayonnaise and Swiss cheese on marbled sun-dried tomato bread. Served with everything-seasoned potato chips.

Roasted red pepper, Balsamic pickled onions and herbed cream cheese pressed between two slices of toasted sun-dried tomato bread. Served with everything-seasoned potato chips.

Mojo seasoned slow roasted pork, ham, Swiss cheese and diced pickles with Dijon mayonnaise on a toasted baguette. Served with everything-seasoned potato chips.

An Asian-inspired medley of vegetables stir-fried and topped with fresh cilantro, shredded carrots and bean sprouts. Served in a bowl of red miso and mushroom broth.

Airline style chicken breast brined in pickle juice and grilled with a bourbon BBQ sauce. Served with Dijon roasted fingerling potatoes and seasonal vegetables.

Toasted hazelnut rice with golden raisins and dried cranberries with cherry-brandy demi sauce. Served with seasonal vegetables.

12 oz. grilled black Angus beef topped with a wild mushroom butter. Served with Dijon roasted fingerling potatoes and seasonal vegetables.

Topped with Hollandaise and grilled asparagus. Served with spicy olive oil and garlic-tossed linguini.

Sauteed portabella, crimini and shitake mushrooms with roasted Winter squash tossed in a creamy risotto finished with goat cheese.

Linguini Served buttered or marinara or alfredo.