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| Served 11am-4pm Tuesday thru Sunday |
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| Thin sliced filet of beef, arugula, celery, slivered red onion,
truffle and shaved Asiago
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| Ricotta, Asiago, Mozzarella, olive marinated tomatoes topped with spinach and tomato sauce |
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
with grilled chicken or shrimp add 3 |
Spinach, spiced walnuts, Danish blue, scallion, Mandarin orange sections, tossed with citrus vinaigrette |
Grilled chicken, bacon, crumbled blue, cucumber, egg, scallion, carrot, red & golden cherry tomatoes with honey-mustard vinaigrette |
Hand cut Idaho fries, caper aioli, and malt vinegar |
Special seasoned fresh ground beef, mesclun, pico, beer battered onion ring, chipotle aioli and melted cheddar cheese on a organic roll with hand cut Idaho fries |
Marinated with hint of ginger, melted cheddar cheese, mesclun, chipotle aioli, pico on a organic roll with hand cut Idaho fries |
Multi-grain toast, chipotle aioli, bacon, mesclun, pico, cheddar cheese with homemade coleslaw |
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 |
Topped with melted Mozzarella cheese, baby spinach and fresh plum tomato sauce |
On sweet foccacia with mesclun, pico, chipotle aioli with hand cut Idaho fries and romaine salad
with cheddar cheese add $1 |
Sweet bell peppers, slow-cooked pinto beans, braised cabbage, queso blanco topped with pico and salsa verde |
Tossed watercress, radicchio, sprouts, cucumber and
cherry tomatoes in a citrus vinaigrette topped with guacamole |
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