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with bacon
with rosemary, warm olives and herbs, gruyere crackers
bacon, arugula, and paprika oil
shoestring fries
with kale and tomato
olive and parsley pesto, dijon emulsion
with roast asparagus & basil
with roquefort butter
shaved parmesan, pine nuts
with heirloom tomatoes and red onion
avocado, cucumber, buttermilk dressing
goat cheese crouton
olive tapenade, and garlic confit
honey dates, pecans, fig baguette
with salami and egg