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Chunks of: avocado, watermelon, cantaloupe, and tofu marinated in a balsamic vinaigrette. Topped with basil and red onion.
A bed of spinach and arugula with strawberries, raspberries, dried cranberries, pineapple, kiwi, grapes, blueberries, apples, candied walnuts, and drizzled with agave nectar.
Our take on a Sunday BBQ potato salad.
A bowl of spinach topped with slices of granny smith apples, tomatoes, carrots, baked almond feta, and candied walnuts.
A bowl of seasonal fruit with candied walnuts.
3 fritters fried and topped with a fresh stem of parsley.
A spicy cauliflower and broccoli partnered with a cabbage or arugula blend, red onion, tomato, cucumber, and our ranch dressing.
This handheld is a true BBQ staple. We have crafted a sandwich that Is a little spicy, a little sweet, and a whole lot of southern goodness.
This handheld is a true BBQ staple. We have crafted a sandwich that Is a little spicy, a little sweet, and a whole lot of southern goodness.
A portobello mushroom cap sauteed in garlic and then grilled. BBQ sauce of choice.
A portobello burger sliced up and sauteed in garlic, onion, and BBQ sauce, stuffed in a roll, and topped with our homemade guacamole.
Healthiest fruits and veggies.
Butternut squash, mixed with a special blend of herbs to give depth and flavor,held together with whole oats. Coleslaw and BBQ sauce tie this burger together.
A fluffy Belgian waffle with seasoned sliced avocado.
A lime grilled avocado with seasonal fix ins.
A waffle made with elbow macaroni, our smoked jalapeno cheddar, and a branch of rosemary.
Banana and avocado pudding held in an oat and apple cup with raspberry spread on top.