Rich onion soup topped with a crouton and a mixture of cheeses.
A classic caesar salad with fresh parmesan and house croutons.
Crispy and spicy kale salad with green onions and carrots.
Roasted cauliflower steak with a tangy lemon tahini dressing.
Student feature and changes weekly.
Seared Ahi tuna, on shredded Napa cabbage with wasabi vinaigrette.
Roasted Roma tomatoes, garlic and capers with fresh lettuce cups.
A nod to the Krusty Krab. Crab cake sliders on mini brioche buns.
Slow roasted Yucatan style pork with a Smokey Ancho pepper sauce and pickled onions on a banana leaf.
Caesar salad with a taste of the American southwest, romaine lettuce, roasted corn, black beans, fried tortilla strips tossed with a guajillo pepper Caesar dressing.
Crisp iceberg lettuce with diced tomatoes, green onions, bleu cheese and bacon.
Grilled asparagus with melon and prosciutto.
Mixed greens, diced chicken, goat cheese, pine nuts and tomatoes tossed with tangy raspberry vinaigrette.
Southern style blue crab cake with a spicy Louisiana WOW sauce.
Served with fresh vegetables deep-fried with a ranch dipping sauce.
Served with classic white shrimp with remoulade and heirloom tomatoes.
Made with assorted summer melons with a balsamic reduction, goat cheese and rocket.
Include romaine lettuce, black beans, corn and roasted chicken tossed in a spicy southwestern Caesar dressing.
Made with mosaic of summer tomatoes and greens with tangy vinaigrette.
Made with roasted beets, goat cheese and baby arugula with a cabernet balsamic reduction.
Mini iceberg lettuce wedges served with bacon candy, tomatoes and blue cheese.
Start with a Kobe beef or black bean vegetarian burger. Served with your choice of side.
Atlantic Cod blackened and served on a toasted baguette with shredded lettuce, pickled onions and red jalapeno aioli. Served with your choice of side.
Chicken and apple salad on a baguette with lettuce and tomato. Served with your choice of side.
Made with ground bacon and wagyu beef patty, topped with a white cheddar cheese sauce and tomato onion jam. Served with fries.
Include black bean and brown rice burger topped with a fresh vegetable slaw. Served with fries. Vegetarian.
Made with shredded BBQ chicken and topped with creamy coleslaw between 2 fried Belgian waffles. Served with fries.
Savory wagyu beef sliders 2 pieces served with fries.
Smooth vodka sauce tossed with penne pasta and topped with parmesan cheese.
Rosemary garlic marinated half chicken cooked under a brick with rice and vegetables.
Warm grilled vegetables served on a bed of greens and topped with aquafaba.
Beef tenderloin cooked to order topped with two grilled shrimp served with vegetables.
Red snapper crusted with pecans topped with lemon butter served with rice and vegetables.
Seasoned Steak served on a bed of shoestring potato fries.
Paneed Chicken breast with a chardonnay mushroom sauce, served with rice pilaf and vegetables.
Penne pasta tossed with vodka sauce and fresh grated Parmesan.
Fried tofu on a bed of teriyaki vegetables on a bed of rice.
Spicy tenderloin served with a fried potato, crawfish and collard green hash.
Served with back by popular demand, beer battered cod with fries and house made tartar sauce.
Made with roasted chicken with a sweet and spice glaze. Served with coconut rice and vegetables.
Penne pasta with garlic, zucchini, bacon and fresh Parmesan cheese.
Served with deep fried tofu and coconut rice topped with teriyaki vegetables.
Rich chocolate mousse with a berry coulis and whipped cream.
Featured cake of the week.
Menu for Fifty 2 Fifty provided by Allmenus.com
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