Wood Fire Roasted Gulf Shrimp on a Bed of our House Made Chick Pea Salad with Tomato, Red Onion, Organic Baby Arugula and Smoked Paprika Lemon EVOO.

Fresh broccoli rabe, drizzled with a roasted onion vinaigrette and served on a nest of roasted red pepper hummus. Garnished with hard boiled egg and crunchy garlic crostini white bean bruschetta.

Vine ripe tomato, fresh hand made mozzarella, basil, drizzled with extra virgin olive oil and balsamic reduction.

Balsmic roasted crimin mushrooms stuffed with mushroom duxelle, roasted red peppers, and herbs. Served on sauteed spinach with roasted pepper aioli and chopped toasted pinenuts.

Sliced marinated portobello mushroom and roasted artichoke heart, over a bed of organic baby arugula. Finished with goat cheese, orange segments, pistachios and candied orange zest. Drizzled with a lemon parsley dressing.

Lump Crab Tossed in a Lemon Lime Aioli, Inside a Half of Avocado and Served Over an Organic Farro Verde Salad (Parsley, Cilantro, Celery, Shaved Brussel Sprouts, Arugula) With Pickled Onions and Green Goddess Dressing.

Maryland crabcakes cast iron seared. Served with southwest roasted corn ragu fresh cilantro and and old bar remoulade.

Fresh corn roasted in the husk. Balsamic seared cauliflower, blended smooth with a slight hint of jalapeno and olive oil. Garnished with tender bits of fire roasted, corn, cauliflower and scallion.

Heirloom tomatoes, brushed with caramelized onion infused olive oil. Wood roasted until just about to burst. Blended smooth with seared Spanish onions, carrots, fennel and red pepper. Finished by slowly melting in shards of English cheddar. Garnished with diced tomatoes and grilled asparagus.

Caramelized Onions sauteed with Roasted Garlic, Carrots & Celery then finished with a touch of Roasted Tomato, Aged Balsamic Vinegar and very slight hints of Middle Eastern Spice

We start this soup by toasting a handfull of sesame seeds with the carrots, onions, orange segments and ginger. Once the slight nutty flavor comes to fill the kitchen we blend until smooth with a dash of soy sauce.

Browned and Slow Cooked Ground Turkey, Stewed with Kidney Beans ,Peppers, Onions, Tomatoes and Spices. Finished with Shredded Jack Cheese.

Slow Cooked Vegetables ( Celery, Carrots, Onions ) in a Rich Chicken Broth Finished with Red Lentils, Coconut Milk and Curry Powder.

Organic Romaine Lettuce and Organic Mixed Baby Greens with Organic Egg, Avocado, Tomato, Roasted Peppers, Grilled Red Onion, Crumbled Blue Cheese and our House Made Caramelized Shallot Vinaigrette

Slow Roasted Beets, Organic Baby Arugula, Citrus Segments, Toasted Pistachios, Fresh Goat Cheese & House Made Citrus Vinaigrette

Bibb lettuce and crispy shards of prosciutto, grape tomatoes and Gorgonzola dressing.

Lemon marinated grilled chicken. Hand tenderized, flash seared to order. Served with baby spinach, roasted portobello's, haricot verte, and porcini balsamic vinaigrette.

Create your own salad.

Honey crisp apples, candied walnuts, arugula, shaved fennel, and a sweet spiced cider vinaigrette.

Organic Baby Arugula, Shaved Fennel, Candied Walnuts, Shaved Brussel Sprouts, Organic Apple Julienne and Honey Spiced Cider Vinaigrette.

Pastrami Spiced Sliced Duck Breast, with Organic Kale, Arugula, Dried Cherries, Goat Cheese, Shredded Carrots, White Beans and Walnuts. Finished with a Maple and Pink Peppercorn Vinaigrette.

Layers of Balsamic Marinated Cremini Mushrooms, Shaved Brussel Sprouts, Roasted Sweet Potatoes, Grilled Red Onion, Red Globe Grapes, Pumpkin Seeds, Air Dried Cranberries and Baby Spinach. Served with a Carmalized Shallot Dressing.

Layers of Watermelon Radish, Shredded Yellow and Green Squash, Red & Green Peppers, Cherry Tomatoes, Cucumbers, Grilled Marinated Chicken & Baby Spinach with House Made Green Goddess Dressing.

Layers of Caponata, Cucumber, Cherry Tomatoes, Beluga Lentils, Quinoa & Torn Kale with House Made Roasted Lemon Dressing

Layers of Red Pepper, Roasted Sweet Potato, Black Beans, Pico De Gallo, Fresh Mango, Shredded Cabbage & Torn Romaine with House Made Cilantro Lime Vinaigrette

Layers of Roasted Red Beets, Grilled Asparagus, Chic Peas, Chopped Almonds, Cucumber, Grilled Chicken and Organic Baby Arugula. Served with Fresh Squeezed Lemon Juice and Extra Virgin OLive Oil.

Nut Free Pesto Marinated Boneless Chicken Breast, Hand Tenderized, Grilled to Order and Sliced Thin, Served with Tender Baby Spinach, Balsamic Roasted Portobello Mushrooms, Haricot Verts, Shaved Parmesan Cheese and our House Made Balsamic Vinaigrette (on the side)

Salt & Pepper Seared Paillard of Flank Steak with Mixed Baby Greens, Crumbled Bleu Cheese & Cucumber. Caramelized Onion Herb Roasted Tomato Jam on Garlic Crouton with House Made Balsamic Vinaigrette (on the side)

Lemon Dill Seared Fresh Salmon with Mixed Baby Greens, Green Beans, Olives, New Potatoes & Hard Boiled Egg. Served with our House Made Roasted Tomato Dressing (on the side)

Grilled sliced chicken breast, with plum tomatoes, apple wood smoked bacon and organic baby arugula, on a toasted french bread with pesto mayo.

Marinated and Grilled Flank Steak on Toasted Wedge Roll with Garlic Aioli, Carmelized Onions, Crumbled Blue Cheese and Baby Arugula.

16 Hour Slow Roasted Pork Shoulder, House made Smoky BBQ Sauce, Cole Slaw and Pickles. Served on a Toasted Wedge Roll.

24 Hour Brined Chicken Breast Flash Fried. Served On Toasted Italian Mini Baguette, With Dill Pickle Romaine And Chipotle Ranch Aioli.

Slow Roasted Pork Belly That Has Been Honey Brushed and Oven Seared. Crunchy Walnuts, Shards of Roasted Crispy Kale, with Smoked Gouda, and Fresh Mozzarella on Roasted Garlic Ricottas Spread.

Marinated Artichoke Hearts, Kalamata Olives, Sundried Tomatoes, Baby Spinach, Roasted Garlic Oil, Feta Cheese, Mozzerella Cheese and Finished with Fresh Clipped Basil.

Grilled Zucchini, Yellow Squash, Red Onion, Plum Tomatoes and Roasted Tomato Marinara Topped with Smoked Mozzarella, Crumbled Goat Cheese on a Stone Cooked Charred Flatbread Dough; Garnished with Chiffonade of Arugula

Stone seared artichoke hearts, wood roasted grilled asparagus, peas, baby arugula, kale shards, roasted Brussels leaves, fresh mozzarella and shredded provolone. Drizzled with saffron aioli.

Slow Roasted Dark Meat Chicken, Broccoli, Grilled Mushrooms, Roasted Tomato Marinara, Fresh Ricotta and Shredded Mozzarella Cheeses.

Fresh chopped clams, smoked bacon,grilled red onion, mozzarella cheese, Oregano, crushed red pepper,extra virgin olive oil and fresh chopped parsley.

Wood Roasted Wild Gulf Shrimp, Roasted Garlic Chick Peas, Blistered Asparagus, Fresh Mozzarella and Fresh Ricotta. Drizzled with Fresh Basil Pesto.

Herb Roasted Free Range Chicken Breast Over Stewed Garbanzo Beans, With Tomatoes, Zucchini, Spinach, and Roasted Garlic Aioli.

Chicken Breast, Pounded Thin and Stuffed with Mushroom Duxelle. Served with Sauteed Haricots Vert and Herb Roasted Potatoes.

Herb Roasted Pacific Grouper ( Thyme, Oregano, Basil) Topped with a Warm Toasted Garlic, Kalamata Olive and Tomato Relish. Served over Braised Greens, White Beans and Roasted Carrots.

Pan Roasted Salmon over Saute Spinach and a Roasted Chic Pea, Apricot and Citrus Cous Cous. Finished with a Toasted Pistachio, Dill and Sundried Tomato Butter.

Ground Beef & Veal Blend, Slow Cooked with Fresh Herbs, Shallots, Carrots & Veal Stock; Served with Buttery Smashed Potatoes, Sauteed Baby Spinach and a Wild Mushroom Red Wine Sauce

Slow Braised Beef Short Ribs with a Red Chili Demi Glaze, Served Over a Toasted Barley and Manchego Cheese Rissotto, with Asparagus, and Roasted Carrots.

Half Roasted organic chicken, with black pepper and thyme pan gravy, served over broccoli, roasted carrots, kale, and white beans.

Seared Salmon on bed of multigrain rice pilaf, brussels sprouts, caramelized carrots, and red wine fumet.

Pesto seared grouper garnished with sliced her roasted tomatoes, Lemon scented pearl cous cous, baby leeks, roasted broccoli, sweet potato. Roasted tomato broth

Seared and sliced pork tenderloin, crispy polenta cake, swiss chard, black mission figs and roasted shallot sauce.

Cast iron seared tournedo of pork shoulder, White beans, stewed cherry tomatoes, broccoli rabe, smoked pork jus.

Pork tenderloin seared with rosemary and thyme. Served with a sweet potato and applewood bacon pan tartan. Roasted kale, chopped and roasted walnuts. With carrot maple dijon sauce.

Oven seared beef then slow cooked in a red wine, rosemary demi glace. Served with brussels sprouts, peas, haricot verte and mixed rice pilaf.

Black Cherry BBQ glazed pork tenderloin , jalapeno red onion and mint marmalade, saute fresh baby corn, asparagus, brussels sprouts, leeks, carrots, kale, grape tomatoes and chic pea succotash.

Grilled Salmon with sundried tomato almond butter, parsley new tomatoes, roasted grape tomatoes and green beans.

Stuffed Organic Chicken Breast , stuffed with prosciutto broccoli rabe and provolone cheese, served with roasted potatoes and grilled asparagus finished with a white wine pan sauce.

Slow braised bbq beef short rib with soft parmesan polenta, and a warm summer squash tomato and corn relish.

Maple mustard glazed pork tenderloin with green apple chimichurri, grilled spice rubbed sweet potatoes, saute spinach and candied pecans.

Roasted organic 1/2 chicken with country gravy. Served with candied yams and saute greens with garlic and bacon.

Slow cooked white bean ragout, with fresh thyme, duck confit, braised pork shoulder and smoked kielbasa finished with kale and roasted carrots.

Slow cooked white bean ragout with fresh thyme, duck confit, braised pork shoulder, smoked kielbasa and finished with kale and roasted carrots.

Spiced Lamb Meatballs with Romesco Sauce, Herb Polenta Cake, Parmesan Roasted Cauliflower.

Citrus Marinated Salmon with Pistachio Dill and Sundried Tomato Butter, Warm Spiced Roasted Brussel Sprouts, Orange Couscous Salad, Grilled Lemon.

Braised Chicken Thigh with Louisianna Gumbo Sauce, Served with Seasoned Brown Rice, and Sauteed Spinach.

Grilled Marinated Swordfish Topped with Sundried Tomato Chimichurri, Over a Citrus Quinoa Tabouli.

Blackened Ahi Tuna Steak Topped with a Jalapeño Orange Relish, Served with a Warm Southwestern Potato Salad, and Grilled Asparagus.

Slow Braised Beef Short Ribs with a Red Chili Demi Glaze, Served Over a Toasted Barley and Manchego Cheese Rissotto, with Asparagus, and Roasted Carrots.

BBQ Baby Back Ribs with Grilled Spice Rubbed Sweet Potatoes, and Coleslaw.