Thin sweet onion rings fried in a light crispy coating with a light dusting of sea salt.

Homemade potato chips made daily, crunchy and crispy, seasoned with sea salt and cracked black pepper.

Artichoke hearts dipped in a fresh tempura batter and flash fried served with a chipotle-buttermilk ranch dipping sauce.

Homemade hummus served with medley of kalamata, black, alfonso and green queen olives marinated in olive oil and balsamic vinegar with cracked black pepper and hot pepper flakes served with toasted pita chips.

Jumbo portabella mushroom caps sliced into thick strips, lightly seasoned, dipped in a tempura batter and fried until golden brown served with a chipotle-buttermilk ranch dipping sauce.

Super Nachos with homemade corn tortilla chips, pinto beans, cheddar- jack cheese, red onion, tomato, green pepper, jalapeño, black olives and shredded lettuce topped with a dollop of guacamole and sour cream. Served with a fresh pico de gallo salsa. Chicken or beef pulled pork carnitas.

Traditional avocado dip with chips and salsa.

Mozzarella sticks. Cheesy, crispy and stringy. Fried until golden brown and served with a zesty marinara sauce.

Twice cooked hand-cut french fries, lightly salted, hot and crispy.

Homemade buttermilk chicken strips cut from all white meat, well-seasoned and deep fried. Served with hand cut fries and choice of 2 tons of fun honey chipotle Barbeque sauce or buttermilk ranch dressing for dipping.

Homemade soup, rich, flavorful and lots roasted Roma tomatoes and cream.

Homemade soup, rich, flavorful and lots red kidney beans, squash, zucchini, carrots, green beans, tomatoes and noodles.

Hearty blend of leafy kale and hearts of romaine tossed in a traditional Caesar dressing made with anchovy paste. Topped with romano cheese, croutons and lemon wedge.

Large entrée salad with hand-dipped all white meat chicken bites tossed in a honey-chipotle BBQ sauce on fresh spring greens topped with Texas caviar (black bean-corn Picante relish), cheddar-jack cheese, guacamole and crispy flour tortilla strips. Served with a chipotle-buttermilk ranch dressing.

Homemade with lots fo mushroom and lots of heavy cream.

Tossed mixed greens with tomato wheel, red onion, cucumber, red cabbage, carrot, red radish and homemade croutons. Served with choice of dressing.

Large entree salad with grilled chicken breast on clipped baby spinach with grilled apple slices, glazed walnuts, red onions and candied bacon. Served with a homemade lemon poppy seed vinaigrette.

Homemade soup, rich, flavorful and lots onions and beef flavor.

Clipped baby spinach with glazed walnuts, red onions and candied bacon served with a homemade lemon poppy seed vinaigrette.

Large entree salad with hearty leafy blend of kale and hearts of romaine lettuce tossed in a traditional creamy Caesar dressing made with anchovy paste topped with fresh grated Romano cheese, homemade croutons and lemon wedge.

Small plate: rosemary oven roasted multi colored fingerling potatoes smashed and deep fried to a crispy finish. Topped with flavored sea salt.

Small plate: char-grilled flour tortilla taco with flashed fried cod topped with shredded red cabbage, carrots, red radish, cilantro and chipotle sour cream drizzle. Served with pineapple salsa.

Small plate: the best of the classic New Orleans muffuletta sandwich on a trio of toasted crostini. Hard salami, hot capicola, provolone, black olives, green olives, sweet red pepper, pepperoncini, hot pepper rings and celery topped with fresh parsley, olive oil and balsamic reduction.

With Cajun chicken breast with Cajun shrimp from the crescent city, our recipe using both tomatoes and chicken stock our recipe is a Creole-style red jambalaya with tomato, andouille sausage, chicken, shrimp, rice and plenty of Cajun spices. Served with grilled corn bread and choice of soup or salad.

Small plate: fresh avocado slices in a Japanese panko breading pan fried until hot and crispy served with a Chile chipotle aioli.

Small plate: sauteed baby shrimp, garlic, onions, sweet bell peppers and scallions in a creamy Parmesan cheese sauce with a Cajun kick baked with mozzarella cheese. Served with crostini.

The quintessential New Orleans dish, our vegetarian version includes red kidney beans, onion, red and bell pepper, chopped celery and lots of creole seasoning topped with braised bitter greens, presented over white rice. Served with grilled corn bread.

Small plate: 8 crispy seasoned chicken wings served with 2 tons o'fun Barbeque sauce, Cajun buffalo wing sauce and honey mustard dipping sauce.

Small plate: warm spinach and artichoke dip topped with broiled Parmesan cheese. Served with crostini.

Straight from nawlin's, this intensely flavored dish is topped with mozzarella cheese and toasted cornbread. Layered vegetable filling of celery, bell peppers, sweet red peppers, corn and okra with andouille sausage and braised chicken smothered in a spicy creole quick tomato sauce using chili peppers.

Rosewood farm's seared tempeh burger with grilled portabella mushrooms, caramelized balsamic red onion and Swiss cheese, with lettuce, tomato and mayo on a toasted sesame-oatmeal bun. (veggie).

One-third pound char-grilled turkey burger with sauteed mushrooms, smoked gouda and sweet cran-rosemary chutney, with lettuce, tomato and mayo on a toasted brioche roll.

Third pound freshly ground beef from knight's market on an ed's bread sesame-oatmeal artisanal bun with lettuce, tomato, mayo and pickles. Choice of gouda, cheddar, Swiss, provolone or bleu cheese.

Third pound freshly ground beef from knight's market on an ed's bread sesame-oatmeal artisanal bun with crispy bacon, lettuce, tomato, mayo and pickles. Choice of gouda, cheddar, Swiss, provolone or bleu cheese.

Char-grilled burger with crispy bacon, cheddar, provolone and bleu cheese, with lettuce, tomato and Dijon mustard sauce on a grilled sesame-oatmeal bun.

Char-grilled burger with crispy bacon, cheddar cheese, sweet onion straws, with lettuce, tomato and 2 ton's of fun honey chipotle Barbeque sauce on a toasted brioche roll.

Third pound freshly ground beef from knight's market on ed's bread artisanal sesame-oatmeal bun with lettuce, tomato, mayo and pickles.

Char-grilled burger topped with crispy candied bacon, grilled hot pepper rings, cheddar cheese and a sunny up egg, with lettuce, tomato and mayo on a toasted brioche roll.

A large crispy flour tortilla bowl with layers and layers of pinto beans, Mexican rice, lettuce, tomato and black olives. Choice of a Mexican picadillo (seasoned ground beef) or shredded chicken en jitomate (in tomato sauce) with cheddar-jack cheese, chipotle sour cream and guacamole. Served with pico de gallo salsa.

Two soft flour tacos with shredded pork carnitas, well-seasoned and succulent, topped with tangy red cabbage slaw, chipotle sour cream and guacamole. Served with Mexican rice, savory black beans, picco de gallo salsa and fresh lime.

Two tamales stuffed with shredded beef and pork topped with a picadillo of seasoned ground beef, ranchero sauce, cheddar-jack cheese, fresh cilantro and a dollop of guacamole. Served with Mexican rice and refried pinto beans.

Large flour tortilla wrapped around pinto beans, Mexican rice and choice of filling topped with a traditional ranchero sauce, sour cream, melted cheddar-jack cheese and pico de gallo salsa.

Large toasted flour tortilla with cheddar-jack and mozzarella cheese with tomato, red onion and black olives served with sour cream and pico de gallo salsa.

Two roasted poblano peppers stuffed with cheddar-jack, mozzarella and sweet onions, dipped in a light meringue and panneed, topped with a savory ranchero sauce, queso fresco and cilantro. Served with Mexican rice and black beans. Choice of soup or salad.

One of our most popular burritos! Large flour tortilla wrapped around savory black beans and mama Lupe's fried potatoes with sweet red pepper, green bell pepper, onions and chipotle sauce topped with a traditional ranchero sauce, sour cream, melted cheddar-jack cheese and pico de gallo salsa.

A new twist on the New Orleans classic muffaletta. Bavarian honey smoked ham, spicy capicola, hard salami, Swiss and provolone with black olive-pickle relish, hot pepper rings, lettuce, tomato and mayo pressed in a toasted ciabatta roll.

Rosewood farm's seared tempeh burger, Swiss cheese and sweet and sour red cabbage slaw grilled on jewish caraway rye with 1000 Island dressing.

Adobo chicken BLT succulent oven roasted skin-on chicken breast in a classic adobo sauce with bacon, lettuce, tomato and chipotle peppercorn mayo on toasted rustic white bread.

This is our spin on the classic Cuban mix sandwich. Homemade shredded pork carnitas, shaved ham, bacon, Swiss cheese, dill pickles, yellow mustard and chipotle-peppercorn mayo pressed in a toasted ciabatta roll.

Homemade hummus, rich and creamy, with black olive-pickle relish, lettuce, tomato and olive oil vinaigrette rolled in a toasted spinach flavored tortilla.

Homemade buttermilk fried chicken bites, hand cut from all white meat, tossed in our own 2 tons of fun honey-chipotle Barbeque sauce with shredded cheddar-jack cheese, lettuce and tomato. Rolled in a toasted flour tortilla.

Honey smoked turkey breast, Bavarian honey cured ham, crispy bacon, lettuce, tomato and sharp cheddar cheese with lettuce, tomato and Dijon mustard sauce rolled in a toasted flour tortilla.

A new twist on an old classic. Crispy bacon and chopped egg with lettuce, tomato and mayo rolled in a toasted tomato flavored tortilla.

"Eli's cheesecake" of Chicago, this cheesecake is moist, dense and rich in flavor. And we top this iconic cheesecake with Hershey's chocolate sauce, toasted coconut and toasted almonds.

Homemade ghirardelli fudge brownie made with walnuts topped with a chocolate ganache, vanilla ice cream, hot fudge, whipped cream and a cherry.

Keith's homemade apple tart made with mom's shortbread crust. Served with a warm ginger caramel sauce and vanilla ice cream.

Homemade triple layer triple chocolate fudge cake with a rich chocolate frosting topped with velvety chocolate ganache served with vanilla ice cream. Enough chocolate for two!

Martin's grandmother's recipe. Made for holidays and special celebrations, baked bread pudding with apples, pecans, maple syrup, cinnamon and cheddar cheese. Served with sweetened cream.

Layered sponge cake with salted caramel mousse topped with salted caramel streusel and dark chocolate clusters. Served with a ginger caramel drizzle and vanilla ice cream.

2 eggs over easy on a bed of refried beans and ranchero sauce. Baked with diced ham, bacon, peas, jalapenos, Chile chipotle and shredded cheese.

3 eggs scrambled with seasoned shredded beef, tomato, onion, green peppers and jalapenos. Served with chipotle sour cream, rice, black beans and tortillas.

2 eggs over easy topped with ranchero sauce and cheese. Served with 2 tortillas, rice and beans.

Eggs scrambled with spicy Mexican sausage and onions. Served with 2 tortillas, rice and beans.

Eggs scrambled with crisp corn chips, tomatoes, onions, jalapenos and green peppers. Topped with cheese. Served with 2 tortillas, rice and beans.

Large burrito stuffed with eggs scrambled with your choice of three of the following items. Topped with ranchero sauce, cheese and oven baked. Served with rice and beans. Green peppers, mushrooms, cheese, black beans, chorizo, diced tomatoes, peas, ham, onions, sour cream, sausage, potato corn chips, guacamole, bacon, feta, pinto beans.

An eggless dish combining crisp corn chips, tomatoes, onions, jalapenos and green peppers in a savory ranchero sauce. Topped with melted cheese. Served with 2 tortillas, rice and beans.

2 eggs over easy on a bed of refried beans and ranchero sauce. Baked with diced ham, bacon, peas, jalapenos, Chile chipotle and shredded cheese.

From the small town of motul in the Yucatan region this layered feast of corn tortillas, eggs and savory black beans is an unexpected delight. Topped with ranchero sauce, diced ham, peas and shredded cheese.

3 egg omelette with cheddar, Swiss and provolone cheeses. Served with hash browns and toast.

3 egg omelette with Swiss cheese, onions, green peppers, tomatoes, broccoli and potatoes. Served with hash browns and toast.

3 egg omelette with shaved turkey. Gouda, onion and tomato. Served with hash browns and toast.

3 egg omelette with sauteed mushroom and provolone cheese. Served with hash browns and toast.

3 egg omelette with homemade chorizo chili, onions and cheddar cheese. Served with hash browns and toast.

Served with hash browns and toast. Filled with your choice of three of the following: green peppers, mushrooms, cheese, black beans, chorizo, diced tomatoes, peas, ranchero sauce, onions, sour cream, ham, potato corn chips, sausage, bacon, feta, guacamole, pinto beans.

3 egg omelette with cheese, tomatoes, onions and green peppers in a zesty salsa. Topped with cheddar-jack cheese. Served with 2 tortillas, rice and beans.

3 egg omelette with seasoned chicken, guacamole and sour cream. Topped with ranchero sauce and cheese. Served with 2 tortillas, rice and beans.

3 egg omelette with onions, green peppers, ham and cheese. Served with hash browns and toast.

3 egg omelette with feta cheese, sauteed tomatoes and black beans. Served with hash browns and toast.

3 egg omelette with shaved hickory smoked ham and cheddar-jack cheese. Served with hash browns and toast.