Arugula, spinach, avocado, chopped egg, manchego and olive vinaigrette.

Pan-seared scallops, organic greens, jicama, golden raisins and house vinaigrette.

Roasted chicken, brussels sprout leaves, manchego, golden raisins, chopped egg and house vinaigrette.

Seared ahi, kale, grapefruit, avocado and house vinaigrette.

Roasted chicken, snow peas, cabbage, marcona almonds and coconut lime dressing.

Chef 's Nigiri, kale, mushrooms, marcona almonds and miso dressing.

Fresh ground chuck, honey mustard, anaheim pepper and avocado.

House-made recipe served all the way with housemade bun.

Lightly fried and topped with spicy slaw, pickles and red onion.

Fresh ground chuck, fully dressed, on a housemade bun.

Fresh fish and shellfish sauteed in a white wine tomato broth.

Simply grilled, fresh herbs, almonds and topped with brown butter.

Simply grilled over pecan, seasoned with sea salt and pepper.

Roasted Scottish salmon and rosemary Dijon butter.

1/2 of a roasted chicken served with pan drippings.

Grilled Scottish salmon in a miso glaze.

Braised in a red wine sauce and topped with horseradish cream and wild arugula.

Seared over hard wood and topped with bistro butter.

Ham and cheese custard, baked in a buttery pie crust.

Tortillas, over-easy eggs, fire-roasted salsa, garnished with Mexican crema and avocado slices, served with potatoes.

Three fluffy cakes topped with fresh blueberries and powdered sugar.

Two slices of french toast topped with maple butter, pecans and two slices of crisp bacon.

House ground chuck, ham, bacon and sunny side egg, on a toasted English muffin.

Scrambled eggs, crispy bacon, roasted potatoes and sourdough toast.

Jumbo lump crab, spinach and poached eggs, topped with bearnaise.

10 oz. grilled filet mignon, 2 sunny side eggs, served with tomatoes and grilled toast.