Chef's daily inspiration.
Tomato, cucumber, shaved carrots, Parmesan, and white balsamic. Gluten-free. Vegetarian.
Romaine hearts, 6 minutes egg, grana padano snow, and grilled bread. Gluten-free option.
Chicken, bacon, avocado, tomato, blue cheese, and bacon vinaigrette. Gluten-free.
White wine, Swiss fondue, and crusty bread. Vegetarian.
Chorizo, tomato-white wine broth, basil, and crusty bread. Gluten-free option.
Lemon aioli, meyer lemon, and crispy herbs.
Golden raisin agrodolce, pine nuts, and ricotta salata. Gluten-free. Vegetarian.
Beef, pork, veal, and tomato ragu.
Sausage, spicy tomato vodka sauce, and rosemary crumbs.
vine ripe tomato, white wine, fresh mozzarella, and basil. Vegetarian.
Roasted wild mushrooms, garlic, and truffle oil.
Tomato sauce, basil, and mozzarella. Vegetarian.
Red sauce, pepperoni, sausage, spicy salami, and sicilian oregano.
Citrus arugula, tomato sauce, and Gruyere-Parmesan.
Mascarpone polenta, mushrooms, prosciutto, pine nuts, and lemon-caper butter. Gluten-free option.
Pesto potatoes, vegetables, and lemon-caper beurre blanc. Gluten-free.
White cheddar, caramelized onions, pickles, and roasted garlic aioli. Gluten-free option.
Skirt steak, l'entrecôte sauce, and pommes frites. Gluten-free option.
Center cut, salsa verde, and pommes frites. Gluten-free option.