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SANDWICHES SERVED WITH CHOICE OF FRIES, FRESH VEGETABLE, FRESH FRUIT OR COLE SLAW |
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GRILLED CHICKEN BREAST WITH FRESH MOZZARELLA, TOMATO AND A PESTO MAYONNAISE ON A CHALLAH BUN |
$9 |
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PARMESAN CRUSTED TILAPIA WITH AMERICAN CHEESE AND BASIL CHIVE REMOULADE ON A CHALLAH BUN (CLEVELAND ONLY) |
$9 |
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TURKEY, BACON, CHEDDAR, LETTUCE, TOMATO AND CHIPOTLE HONEY SAUCE WRAPPED IN A HONEY WHEAT TORTILLA |
$7 |
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SHAVED STRIP STEAK ($11) OR GRILLED CHICKEN ($9) CARAMELIZED ONIONS, SAUTEED MUSHROOMS AND PEPPERJACK CHEESE WRAPPED IN A SUNDRIED TOMATO TORTILLA |
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PAN SEARED CRAB CAKE BASIL & CHIVE REMOULADE AND A CORN, TOMATO AND ASPARAGUS RELISH |
$11 |
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VEGGIE BURGER WITH DIJON BOURSIN SPREAD ON A CHALLAH BUN |
$9 |
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GRILLED PORTOBELLO MUSHROOM, SPINACH, GOAT CHEESE, ROASTED RED PEPPERS AND AN OLIVE TAPENADE ON TEXAS TOAST |
$8 |
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CHICKEN SALAD OF THE DAY ON A CROISSANT |
$9 |
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CHARGRILLED HALF POUND CHEESEBURGER |
$7 |
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GRILLED SALMON, BACON, LETTUCE, TOMATO AND BASIL AIOLI ON A CROISSANT |
$9 |
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BUFFALO FRIED CHICKEN WITH PROVOLONE AND PEPPERCORN RANCH |
$8 |
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TURKEY, BRIE, CARAMELIZED ONIONS AND BACON ON TEXAS TOAST |
$8 |
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ARTICHOKE HEARTS, WILD MUSHROOMS, CARAMELIZED ONIONS, ROASTED PEPPERS, HOUSE MARINARA, MOZZARELLA AND BOURSIN CHEESE |
$13 |
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BLACKENED CHICKEN, CHIHUAHUA CHEESE CHIPOTLE CHORIZO BEAN DIP, ROASTED TOMATOES, ROASTED RED PEPPERS, SCALLIONS, CHEDDAR AND MOZZARELLA CHEESE TOPPED WITH TORTILLA STRIPS |
$13 |
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GRILLED CHICKEN, SPINACH, ROASTED TOMATOES AND ALFREDO SAUCE |
$12 |
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SPINACH, FETA, ROASTED TOMATOES, KALAMATA OLIVES AND GARLIC OIL |
$10 |
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SLICED TOMATOES, FRESH BASIL, PARMESAN AND EXTRA VIRGIN OLIVE OIL |
$10 |
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CHORIZO, ITALIAN SAUSAGE AND CRISPY PROSCIUTTO WITH A SPICY MARINARA OR CREAMY ALFREDO |
$13 |
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GRILLED, HERB CRUSTED BEEF SHOULDER TENDER WITH A ROASTED GARIC ZINFANDEL BUTTER, SMOKED MOZZARELLA POTATO CROQUETTE AND FRESH VEGETABLE |
$14 |
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VEGETABLE RAVIOLI WITH SAUTEED SPINACH AND A PINK SAUCE |
$10 |
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BAKED RIGATONI WITH ITALIAN SAUSAGE, CARAMELIZED ONIONS, MOZZARELLA AND SPICY BANANA PEPPERS IN A PINK SAUCE |
$11 |
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ROTINI TOSSED WITH SPINACH, KALAMATA OLIVES, PINE NUTS, FETA, ROASTED TOMATOES AND EXTRA VIRGIN OLIVE OIL, ADD CHICKEN $12 |
$9 |
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PENNE WITH SPICY BANANA PEPPERS, ITALIAN SAUSAGE AND SUNDRIED TOMATOES TOSSED IN A PESTO CREAM SAUCE |
$12 |
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LINGUINE WITH SAUTEED SHRIMP, ROASTED TOMATOES, CARAMELIZED ONIONS AND ALFREDO SAUCE |
$12 |
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PENNE TOSSED WITH ITALIAN SAUSAGE, WILD MUSHROOMS, ANAHEIM PEPPERS, FRESH PARMESAN AND GARLIC OIL |
$10 |
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PAN SEARED SCALLOPS AND GRILLED SHRIMP WITH ORZO, KALAMATA OLIVES, SUN-DRIED TOMATOES AND SPINACH |
$13 |
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GRILLED CHICKEN BREAST WITH ORZO, SPINACH, GOAT CHEESE, ROASTED RED PEPPERS AND AN OLIVE TAPENADE |
$10 |
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BABY SPINACH, EGG, MUSHROOMS, BACON, GOAT CHEESE AND A WARM BALSAMIC VINAIGRETTE |
$8 Full/ $4 Hal |
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ROMAINE WITH CAESAR DRESSING, ROASTED RED PEPPERS, SHAVED PARMESAN AND CRUSTINIS, ADD CHICKEN OR SHRIMP $10, ADD SALMON, CRAB CAKE, VEGGIE BURGER OR BEEF SHOULDER TENDER $11 |
$7 Full/$4 Half |
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ICEBERG WEDGE WITH A ROASTED GARLIC, WHITE FRENCH DRESSING, BABY TOMATOES, CRISPY PROSCIUTTO, HARD BOILED EGG AND CRUMBLED BLEU CHEESE |
$9 Full/$4.50 h |
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MIXED GREENS AND CHOPPED ROMAINE TOSSED IN A CILANTRO LIME VINAIGRETTE WITH GRILLED OR BLACKENED CHICKEN, ROASTED CORN SALSA, CHEDDAR CHEESE AND FRIED TORTILLA STRIPS |
$9 |
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SEASONAL TOMATOES, FRESH MOZZARELLA, MIXED GREENS, OLIVE OIL AND BALSAMIC VINEGAR |
$9 Full/ $5 Hal |
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PARMESAN CRUSTED CALAMARI TOSSED WITH CHORIZO SAUSAGE, BANANA PEPPERS, ROASTED RED PEPPERS AND A CREAMY PARMESAN DRESSING OVER CHOPPED ROMAINE |
$9 |
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CHCIKEN SALAD OF THE DAY OVER MIXED GREENS WITH TOASTED PITA |
$9 |
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MIXED GREENS WITH BEETS, GOAT CHEESE, PISTACHIOS AND A WHITE BALSAMIC DRESSING |
$8 full/ $4 hal |
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MIXED GREENS, SEASONAL MELONS, SHAVED PROSCIUTTO, CUCUMBER, GOAT CHEESE, PINE NUTS AND A CUCUMBER MOJITO VINAIGRETTE |
$8 Full/ $4 Hal |
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PAN SEARED ROSEMARY SKEWERED SCALLOPS WRAPPED IN APPLEWOOD SMOKED BACON OVER MIXED GREENS WITH A SESAME, TRUFFLE VINAIGRETTE |
$9 |
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TOMATO ARTICHOKE SOUP |
$4 |
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HOUSE MADE RED AND BLUE TORTILLA CHIPS WITH A CHIHUAHUA CHEESE, CHIPOTLE CHORIZO BEAN DIP |
$6 |
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GOAT CHEESE AND SPICY MARINARA WITH FRIED PITA BREAD |
$7 |
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FRIED DILL PICKLES WITH ROASTED GARLIC AIOLI |
$5 |
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Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food bourne illness.
Chefs Ryan Ivey, Chris McCarthy and Matt Trainor
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