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Ricotta, Asiago, Mozzarella, olive marinated tomatoes topped with spinach and tomato sauce |
Lime, soy and peanut sauce
Vegetarian option - $11 |
Baby arugula, shaved Asiago and sherry-truffle vinaigrette |
Red & golden cherry tomatoes, blue cheese, carrots, cucumbers, scallion, egg with Balsamic-soy vinaigrette
with grilled chicken or shrimp add 3 |
Zesty dressing w/ garlic crostini |
Spinach, spiced walnuts, Danish blue, scallion, Mandarin orange sections, tossed with citrus vinaigrette |
Topped with melted Mozzarella cheese, baby spinach and fresh plum tomato sauce |
Confit chicken thighs, hand shredded, layered with black beans, poblano, red bell peppers in soft flour tortilla baked with cheddar, queso blanco, sour cream and salsa verde |
Grilled chicken, bacon, crumbled blue, cucumber, egg, scallion, carrot, red & golden cherry tomatoes with honey-mustard vinaigrette |
Seasoned rice vinegar dipping sauce |
Tossed watercress, radicchio, sprouts, cucumber and
cherry tomatoes in a citrus vinaigrette topped with guacamole |
Thin sliced filet of beef, arugula, celery, slivered red onion,
truffle and shaved Asiago |
Baby spinach, hint of roasted garlic, Ricotta, Mozzarella and Parmesean cheese with roasted red pepper salsa |
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Hand cut Idaho fries, caper aioli, and malt vinegar
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Opened in a Coconut-lemongrass broth with cilantro and hint of sambal olek and grilled sourdough bread |
Slow cooked and basted till crisp, served over sweet smashed potatoes |
Garlic smashed Yukon potatoes, sautéed bushel spinach, touch of Parmesean cheese and light tomato sauce |
Skewered, served on salad of watercress, haricot vert,
marinated tomatoes, parsley, red onion and hot house cucumbers tossed in a feta-yogurt dressing topped with crumbled feta |
Sautéed spicy collard greens, garlic smashed potatoes and tonkatsu dipping sauce |
Pan roasted together with red bliss potatoes and sliced onion, deglazed with balsamic vinegar served over arugula and grape tomatoes |
Simmered in sweet-n-spicy secret sauce,
grilled corn on the cob, baby mesclun green salad,
with homemade honey-jalapeno corn bread |
Everything you wanted with a few elbows thrown in Turkey Kielbasa or vegetarian option |
USDA Prime, grilled to your liking, crispy hand cut
Idaho fries and chimichurri dipping sauce |
Ginger, garlic and herb infused, over sweet mashed and caramelized brussel sprouts |
Herb Cous Cous, pan flashed spinach |
Butternut squash, zucchini, shitake caps sautéed with savory garlic, caramelized onion in light cream reduction topped with asiago cheese and truffle oil
with grilled shrimp or chicken - add $3 |
Applewood smoked bacon topped with melted Danish blue cheese with garlic smashed potatoes and pan flash spinach |
Served over mache, frisee, green leaf and cilantro tossed
in citrus vinaigrette with guacamole,
pineapple-mandarin salsa and flour tortillas |
Confit chicken thighs, hand shredded, layered with black beans, poblano, red bell peppers in soft flour tortilla baked with cheddar, queso blanco, sour cream and salsa verde |
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Grilled Corn on the Cob |
Crispy hand cut Idaho fries |
| Sautéed collard greens |
| Garlic smashed potatoes |
| Sweet smashed potatoes |
| Pan flashed spinach with a touch of garlic |
| Sweet onion and rosemary foccacia |
| Sautéed haricot vert with garlic butter |
| Steamed long grain sushi rice |
| Homemade honey-jalapeno corn bread |
• 20 % gratuity will be added to parties of 6 or more.
• Deborah has created each dish to be consumed as such, substitutions are discouraged.
• There is a $15 food minimum per person
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