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Honey, low-fat milk, cinnamon.
Seasonal berries or sliced banana.
Blended with low-fat yogurt, honey.
Granola, berries, vanilla yogurt, mint.
Seasonal berries.
Hollandaise sauce, arugula, oven-roasted tomato, hash brown potatoes.
Sunny up eggs, home fries with bacon, bell peppers, onion, celery, Cajun hollandaise.
Egg white, grilled chicken breast, asparagus, roasted tomato, white cheddar.
English muffin, poached eggs, spinach, smoked salmon, hollandaise.
Three eggs, cured ham, sauteed sweet onions, aged Swiss, white cheddar, served with hash brown potatoes, your choice of toast.
Two eggs your way, hash brown potatoes, choice of toast with bacon, sausage, or ham.
Eggs your way, hash brown, chimichurri.
Whipped cream, warm maple syrup and strawberries.
Cream cheese frosting, raisins, sliced almonds.
Four crepes topped with caramelized pears, blackberries, cinnamon cream cheese, cinnamon-infused syrup.
Cinnamon maple syrup.
Lemon zest cream, house blueberry syrup, fresh blueberries.
Plain, cinnamon, blueberry.
White, wheat, rye, or multi-grain.
Croissant, assorted danish, wholesome bran muffin, English muffin or gluten-free bread.
Croissant, assorted danish, wholesome bran muffin, English muffin or gluten-free bread.
Non-fat, 2%, whole, soy, or chocolate.
Delicious dip made with aged NY sharp cheddar cheese, garlic and beer, served warm with pumpernickel sticks, pretzels and assorted vegetables.
Sweet roasted beets, toasted hazelnuts and creamy goat cheese served with focaccia toast points and assorted vegetables.
Assorted cheeses, meats, dried fruits and nuts, served with stone ground mustard and roasted garlic onion jam.
Served with roasted peppers, corn, Yukon gold potatoes and pickled crimini mushrooms, topped with a spicy crema.
Fall-inspired flatbread pizza made with locally grown gala apples, NY aged cheddar, caramelized onions and aged balsamic glaze.
Fresh calamari lightly breaded and flash-fried, served with pesto aioli and marinara sauce.
Basil oil, fresh mozzarella, oven-roasted tomato, fresh basil, Parmesan, balsamic glaze and red pepper flakes.
Romaine, grape tomato, Parmesan, crouton, chive.
Romaine lettuce, chopped bacon, pears, apples, egg, craisins, dried blue cheese, walnuts, tossed in a poppy seed dressing, topped with grilled chicken.
Spring mix, tomato, cucumber, carrot, watermelon radish.
Mixed greens, red onion, clementines, red grapes, pistachios and pomegranate seeds tossed in a pumpkin vinaigrette.
Baby arugula, roasted sweet potatoes, crumbled goat cheese, candied pecans and dried fruits, served with honey mustard dressing.
Spiced pecans, grape tomatoes, gorgonzola, red onion, shredded carrots wrapped in a European cucumber, served with pomegranate and champagne vinaigrette.
Traditional burger served on a brioche roll, topped with lettuce, tomato, onion straws, bacon, white cheddar and a BBQ aioli.
Lightly breaded pan-seared crab cake served on a brioche roll, topped with lettuce, tomato and lemon caper tartar sauce.
Sliced turkey, brie cheese and cranberry mayo on a hoagie roll.
Served on a grilled sourdough roll, topped with caramelized onions and cheddar cheese.
Grilled chicken breast and pesto mayo on a brioche roll, topped with spinach, provolone cheese and crispy prosciutto.
Sirloin burger on a brioche roll, topped with lettuce, tomato, onion and with of cheese.
Served on Cellone's onion roll, topped with arugula, grilled onion and lemon caper tartar sauce.
Chicken salad mixed with walnuts and grapes served on a fresh croissant, topped with lettuce and tomato.
Lightly marinated and grilled portabella mushrooms in a wrap, topped with provolone cheese, roasted red peppers, lettuce and tomato, served with roasted red pepper aioli.
Deep-fried crispy perch, house-seasoned fries, coleslaw and arugula, served with a lemon caper tartar sauce.
Classic Mexican stew of pork, peppers, onions and sweet corn served over golden hominy.
Parmesan polenta cake topped with roasted peppers, zucchini, eggplant and cherry tomatoes.
Oven-roasted tomato, fresh mozzarella, Parmesan mix.
Fig jam, goat cheese, prosciutto and arugula served on toasted focaccia points.
Langoustines, crab, shrimp with toasted focaccia.
Pesto aioli, marinara.
Red curry peanut sauce.
Chef's choice cheeses with seasonal accompaniments.
Cucumber, tomato, carrot, watermelon radish.
Cucumber, red pepper, dill, red onion, buttermilk dressing, frisee.
Avocado, grilled corn, chicken, blue cheese, egg, tomato, house blue cheese dressing.
Romaine, grape tomato, Parmesan, chives.
Roasted pepper, artichoke, red onion, feta, kalamata, red wine herb vinaigrette.
Iceberg, tomatoes, cucumbers, carrot, red onion, fried pita, lemon-mint vinaigrette.
Brioche bun, BBQ aioli, lettuce, tomato, fresh onion straws, white cheddar.
Brioche bun, garlic aioli, jalapeno slaw, lettuce, tomato.
Onion bun, lemon caper tartar, arugula, onion.
Brioche bun, lettuce, tomato, onion, you're with of cheese.
Pretzel roll, garlic aioli, lettuce, tomato, bacon, Swiss.
Brioche bun, red-pepper aioli, grilled onion, arugula.
Delicious dip made with aged NY sharp cheddar cheese, garlic and beer, served warm with pumpernickel sticks, pretzels and assorted vegetables.
Sweet roasted beets, toasted hazelnuts and creamy goat cheese served with focaccia toast points and assorted vegetables.
Assorted cheeses, meats, dried fruits and nuts, served with stone ground mustard and roasted garlic onion jam.
Served with roasted peppers, corn, Yukon gold potatoes and pickled crimini mushrooms, topped with a spicy crema.
Fall-inspired flatbread pizza made with locally grown gala apples, NY aged cheddar, caramelized onions and aged balsamic glaze.
Fresh calamari lightly breaded and flash-fried, served with pesto aioli and marinara sauce.
Basil oil, fresh mozzarella, oven-roasted tomato, fresh basil, Parmesan, balsamic glaze and red pepper flakes.
Romaine, grape tomato, Parmesan, crouton, chive.
Romaine lettuce, chopped bacon, pears, apples, egg, craisins, dried blue cheese, walnuts, tossed in a poppy seed dressing, topped with grilled chicken.
Spring mix, tomato, cucumber, carrot, watermelon radish.
Mixed greens, red onion, clementines, red grapes, pistachios and pomegranate seeds tossed in a pumpkin vinaigrette.
Baby arugula, roasted sweet potatoes, crumbled goat cheese, candied pecans and dried fruits, served with honey mustard dressing.
Spiced pecans, grape tomatoes, gorgonzola, red onion, shredded carrots wrapped in a European cucumber, served with pomegranate and champagne vinaigrette.
8 oz. bison short rib marinated and slow-cooked in merlot, served with caramelized brussels sprouts, pancetta, sun-dried tomatoes and a sweet potato Pommes Anna.
Braised in a cider mustard sauce, topped with roasted granny smith apples, served with a sweet onion tart.
Deep-fried crispy perch, house-seasoned fries, coleslaw and arugula, served with a lemon caper tartar sauce.
Pan-seared pork steak, topped with warm apple chutney, served with garlic mashed red potatoes and roasted butternut squash.
With classic risotto and broccolini, served with a remoulade sauce.
Scallops, langoustine and cod tossed in a sun-dried tomato cream sauce, spinach and heirloom tomatoes, served over cheese-filled tortellini.
10 oz. hand-cut ribeye served on a bed of black bean and corn salsa, accompanied with Southwest corn pudding and roasted fingerling potatoes.
Braised veal and crispy prosciutto on top of ricotta and mushroom truffle stuffed ravioli tossed in a creamy shitake mushroom sauce.
6 oz. filet mignon, garlic mashed potatoes, asparagus, finished with garlic and bacon compound butter and straw-fried onions.
Topped with roasted peppers, zucchini, eggplant and cherry tomatoes.
Classic Mexican stew of pork, peppers, onions and sweet corn, served over golden hominy.
Grilled salmon filet finished with an orange ginger glaze, served with sweet potato cakes and sauteed bok choy.