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filled with grilled chicken breast, braised onion, soy ginger, cilantro and garlic, served with plum sauce over a seasonal lettuce salad.
filled with angel hair noodles, cabbage and onion, served with coconut peanut sauce over a seasonal lettuce salad.
with compound spices and herbs, seared and braised in a rich natural reduction sauce.
with sweet onion, basil and sundried tomatoes, served on baby lettuces.
steamed in a chardonnay herbed butter sauce with grilled focaccia points.
changes daily.
with chevre and roasted walnut vinaigrette.
with ancho chili-garlic croutons and granna parmesan
with snow peas, spicy peanuts, garlic croutons, napa cabbage, baby greens and romaine with blackberry, orange and coconut dressing.
served with roasted red pepper puree and black bean sauce on spinach and curried cous cous.
roasted with a ginger horseradish crust, served with Idaho mashed potatoes and a fresh vegetable.
seared with cranberry gran marnier and balsamic glaze, served with wild mushroom risotto and a fresh vegetable.
flavored with meyer lemon and wasabi aoili, served with curried cous cous and a fresh vegetable.
zucchini, crookneck and butternut squashes with braised onion, roasted peppers, wild mushrooms and turnips in a rich marinara.
marinated in Ginger soy, fresh pepper and lemongrass, served with Idaho mashed potato and turnips and a fresh vegetable.
filled with roasted butternut squash and mascarpone cheese, served in browned butter, cream and roasted walnuts.
served in a pesto of roasted walnuts, basil and granna parmesan.
changes daily
filled with grilled chicken breast, braised onion, soy ginger, cilantro and garlic, served with plum sauce over seasonal lettuce salad
filled with angel hair cabbage onion served with coconut peanut sauce over seasonal lettuce salad
dusted, seared and braised with compound spices and herbs in rich natural reduction sauce
with chevre and roasted walnut balsamic vinaigrette
with granna parmesan shavings
with snow peas, spicy peanuts, garlic croutons, napa cabbage, baby greens and romaine with blackberry, orange and coconut dressing
braised with wild mushroom and roasted garlic stock with vegetable of the day and roasted yukon potato
grilled with sundried tomato and lemon thyme aioli, vegetable of the day and roasted yukon potato
with horseradish ginger crust served with vegetable of the day and yukon potato.
roasted with meyer lemon and wasabi aoili served with angel hair pasta primavera
with walnut basil and granna parmesan pesto
with roasted butternut squash and mascarpone cheese and roasted walnut in browned garlic butter cream sauce.
with zucchini, crookneck squash, butternut squash roasted peppers, wild mushrooms, turnip in rich marinara sauce.
change daily