With field greens and mustard remoulade.

Chopped with avocado and bacon.

With goat cheese, caramelized onion, garlic cream, and truffle oil.

With Parmesan and garlic aioli.

Fried cauliflower tossed in our house Buffalo.

Mixed romaine, marinated anchovies, Parmigiana, Reggiano, Caesar dressing, and croutons.

Cilantro, cashews, sliced avocado, red onion, and green goddess dressing.

Oranges, goat cheese, edamame, crystallized carrot sticks, and honey citrus dressing.

Iceberg lettuce, blue cheese dressing, heirloom, shaved red onions, and a hard-boiled egg with house bacon croutons.

Tomato, mozzarella, and basil.

Ricotta, fontina, Pecorino, garlic, rosemary, and truffle oil.

Port-braised fig, garlic oil, crusted walnut, caramelized onion, and rosemary.

With honey jack marinade and mashed potatoes.

With toasted couscous, honey-braised fennel, smoked ricotta, and preferred cherry sauce.

With potatoes and bourbon maple glaze.

With shaved Pecorino, fresh lemon, arugula, cherry tomatoes, and red onion.

With linguine, pomodoro, mozzarella, and Parmesan.

Over sweet corn and dried tomatoes in a tequila lime au jus.

Shrimp, scallops, and crab meat over fried pasta and tomato ragú.

With brown butter sage.

Grilled portabella, eggplant, roasted red pepper and zucchini, and fresh mozzarella finished with a basil oil and balsamic reduction.

With marinara sauce, vegan mozzarella, and basil.

With sun-dried tomatoes, asparagus, mushrooms, almond milk cream sauce, garlic, and parsley.

Green rice, chickpeas, roasted sweet potato, avocado, pistachios, and micro-green cilantro.