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Floyds ky beercheese, served with ritz crackers
Roasted chicken with mixed bean salad and a blend of 3 cheeses all rolled up and served with a jalapeno dip
Grilled flat bread with herbed cream cheese and topped with confit of duck, bourbon caramelized onions and roasted cherry tomatoes
Saga blue cheese coated in apple cinnamon cheerios, deep fried and served with chestnut and pear brandy puree
Chicken dumplings steamed and pan seared crispy and served with a sake soy dipping sauce
Oven roasted beet and spicy cabbage roll fried and served with a dill creme fraiche
Ahi tuna sliced paper thin on a plate and topped with wasabi aioli and mango puree
Black forest ham and sharp cheddar with wilted arugula and sweet roasted peppers pressed and served with a creole mustard
A trio of mini angus sirloin burgers blended with grilled scallions, smoked bacon and guinness beer and served with three different toppings aged vermont cheddar, roasted BBQ jalapenos and remy mushrooms
Beef ribs braised until they fall off the bone, served over grilled scallions with passion fruit sauca
Baby mandarins, shaved pecans and granny smith apples tossed in a honey mustard dressing and topped with sweet potato strings
Napa cabbage, fried wantons, sliced cucumbers and shredded chicken, tossed with an orange soy dressing
Roasted portobello mushroom, over a bed of tossed greens with roasted red peppers, cherry tomatoes and shaved romano with a raspberry vinaigrette
A variety of home-made cookies and a glass of cold milk
Pesta eggs, apple-smoked bacon and sweet dried figs on grilled flatbread topped with fontina cheese, served with house salad.
A pint of layered yogurt, fruit compote and granola topped with carmilized bananas.
A grilled sausage patty with two fried eggs and vermont cheddar cheese on a toasted jumbo muffin.
Baby mandarines, shaved pecans and granny smith apples tossed with greens in a honey mustard dressing, topped with sweet potato strings.
Mixed greens topped with grilled calamari feta, kalamata olives, tomaties and cucumbers tossed in an herb vinaigrette.
The ultimate salad. fresh greens with olives, crumbled blue cheese, pulled chicken, tomatoes, cheddar, applewood bacon and choice of dressing
Napa cabbage, fried wantons, sliced cucumbers and shredded chicken, tossed with an orange soy dressing.
Served over crunchy napa cabbage and topped with a passion fruit sauce and crispy sweet potato strings.
Served with ritz crackers.
Roasted chicken and corn salsa with black beans and a blend of three cheeses, rolled into a spring roll and lightly fried. Served with a jalapeno creme fraiche dip.
Grilled flat bread with herbed cream cheese and topped with confit of duck, bourbon caramelized onions and roasted cherry tomatoes.
Hot pressed sandwich with black forest ham, cheddar, sauteed arugula and sweet roasted peppers pressed, served creole mustard and a side of greens.
Chicken dumplings steamed and pan seared crispy and served with a sake-soy dipping sauce.
Oven roasted beet and spicy cabbage roll, fried and served with a dill creme fraiche.
Ahi tuna sliced paper thin on and topped with wasabi aioli and mango puree. Garnished with an avocado bloom.
Three mini burgers topped with BBQ jalepenos, cheddar cheese and remy mushrooms.