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Chopped romaine with red onion, tomatoes, bacon and croutons tossed in blue cheese dressing
Blackened shrimp with a vegetable trinity and old bay pan sauce over grtis
Mandarin Oranges, monterey jack and spiced almonds on baby greens tossed in blood orange vinaigrette
Fried oyster with remoulade and baby greens on a toasted hoagie roll
Grilled chicken breast, romaine, parmesan and caesar dressing in a spinach tortilla
With parmesan, caesar vinaigrette and cracked pepper croutons
Served with a cup of soup
Italian meats, provolone, basil, arugula and tomatoes on a grilled hoagie with roasted garlic oil and red wine vinegar
Grilled chicken, artichoke hearts, sun-dried tomatoes and lemon pepper linguine tossed in a pesto cream
With asparagus tips, roasted red pepper and baby spinach tossed in a white wine and roasted garlic puree
Smoked turkey breast, bacon white cheddar and tomato on sourdough panini with a side of sheery-cayenne mayo
Sliced pears, walnuts and parmesan on baby spinach tossed in apricot vinaigrette add to any salad chicken $4.00, shrimp $4.50, salmon $5.00
Baby greens, dried cherries walnuts and gorgonzolo tossed in balsamic vinaigrette
Featuring local meats, vegetables and cheese
Served with quince, honey galzed walnuts and sesame flatbread
Served with jicama-carrot slaw and ancho lime aioli
Duck confit roasted garlic puree, carmelized onions, jack and bleu cheese on grilled crostaed finished with balsamic syrup
Hummus, feta, kalamata olives, dolmas, lemons sauce and pita chips
Mussels sauteed with garlic, white wine and herbed butter with grilled tuscan bread
Served with bentons farm tennessee prosciutto, pears and parmesan on baby arugula tossed in an apricot vinaigrette
Served with mandarin oranges shaved fennel and spiced almonds over baby spinach tossed in a blood orange vinaigrette
Served with parmesan, black pepper croutons and caesar vinaigrette
Mixed greens, dried cherries, walnuts and gorgonzola with balsamic vinaigrette
Served with re-fried black beans, charred corn sauce and pico
Served with sweet potato grits, asparagus and a watermelon-juniper berry
With grilled chicken, artichoke hearts, fresh tomatoes tossed in a white wine and pesto sauce finished with pine nuts
Served with brown rice pilaf, asparagus and a passion fruit caramel sauce
Sunflower seed crusted salmon on sesame herb jasmine rice with a green papaya slaw
With asparagus, roasted red peppers and baby spinach tossed in white wine and roasted garlic puree
Sauteed shrimp, tasso and vegetable trinity on a buttermilk cheddar gritcake with buffalo trace pan sauce
Served in roasted new potatoes with haricot verts and a smoked tomato butter
Marinated grilled vegetables on a citrus aimond quinoa cake with roasted red pepper coulis