Apples, walnuts, whipped cream, maple syrup.

Black beans, potatoes, scrambled eggs, muenster, avocado, sour cream.

House chorizo, muenster cheese, potatoes, black bean puree, fire-roasted salsa.

Big grove fennel sausage, jumbo house baked biscuit, hollandaise, tomato & avocado with mixed greens.

Whole-grain bread, avocado purée, pico de gallo, fried egg, mixed greens.

A signature item from chef de cuisine Raul Parada. Lemon truffle aioli.

Watermelonand multi-colored beets with goat cheese, fresh herbs, finished with a balsamic reduction.

Chef's cured meat and cheese selection, port figs, lemon zest, truffle oil, baguette, crackers.

House made pretzel, stone ground mustard, pilsner-cheese fondue.

Grilled flatbread topped with Mozzarella, fresh basiland tomatoes.

A signature item from chef de cuisine Raul Parada. 2 handmade crab cakes served with pineapple salsa and mixed greens.

Cilantro pesto, carrots, cucumbers, broccoli, celery, cauliflower, grilled flatbread.

A signature item from chef de cuisine Raul Parada. Three deviled eggs topped with avocado mousse, Pico de gallo, and crispy tortilla.

Yogurt, granola, seasonal fruit.

Ketchup and malt vinegar aioli.

Pecan-cinnamon filling, brown sugar cream cheese topping.

Red and gold beets, apple cider vinaigrette, pickled red onion, dill creme fraiche.

House-made glazed doughnut, peanut butter mousse, nueske bacon.

Cilantro pesto, fresh veggies, flatbread.

Roasted tomatoes, basil, kilgus cream, feather ridge cheese crostini.

Chicken, okraand rice, with tomatoes, onion, celeryand carrots.

Crisp romaine, black bean and corn salsa, tomatoes, crispy tortilla, avocado and red onions with chipotle ranch dressing.

Crisp romaine, croutons, asiago cheese, house caesar dressing. Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

A signature item from chef de cuisine Raul Parada. Fresh kale, quinoa, goat cheese, dried cranberries, walnuts, herb vinaigrette balsamic reduction.

Fresh spinach, sliced strawberries, chopped walnuts, dried cranberries, goat cheese, strawberry vinaigrette.

A signature item from chef de cuisine Raul Parada. Baby iceberg lettuce, bacon, Bleu cheese, fried shallots, creamy herb vinaigrette. Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Fresh greens, cucumber, cherry tomato, pickled red onion, apple cider vinaigrette.

Spinach, bacon, hard boiled egg, Turkey, bleu cheese, tomato, avocado, cider vinaigrette.

With smoked ham.

With wet-aged, grilled hangar steak.

With panko crusted crab cakes.

With big grove fennel spiced sausage.

With house smoked salmon lox.

With thick cut nueske bacon.

A signature item from chef de cuisine Raul Parada. Grilled chicken, bacon, lettuce, tomato, muenster, jalapeno mayo, avocado mousse, on whole grain wheat bread.

Handmade black bean patty, lettuce, tomato, onion, avocado mousse, poblano sauce on brioche.

Aged shaved steak, onionsand peppers, Mozzarella, mayo on ciabatta.

Panko-crusted chicken breast, buffalo sauce, Bleu cheese dressing, lettuce, tomato, mayo on a brioche bun.

A signature item from chef de cuisine Raul Parada. Hand packed salmon patty, with whipped avocado mousse, lettuce, tomato and sriracha aioli on brioche. Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Jumbo house baked biscuit, chorizo gravy, green onion.

Two eggs any style, nueske bacon, country potatoes, multigrain wheat toast with butter.

Corn tortillas, scrambled eggs, shredded chicken, salsa verde, queso fresco.

Two pancakes, 2 eggs any style and nueske bacon with maple syrup and butter.

House citrus-cured salmon, alpha bakery bagel, avocado cream cheese, cherry tomato, capers, lemon zest, house greens.

Black Angus beef, house made thousand island, red onion marmalade, white cheddar on toasted sourdough. Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Black Angus beef, Bleu cheese, fried shallot, balsamic reduction on brioche. Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Black Angus beef, beet-whipped Bleu cheese, Korean Barbeque sauce with a red cabbage slaw on brioche. Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness

Black Angus beef, Nueske bacon, muenster, coffee Barbeque, arugula, fried shallots on brioche. Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness

Black Angus beef, bacon, Cheddar cheese, lettuce, tomato, pickle, onion, mayo on brioche. Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness

Grilled steak, fried eggs, crispy corn tortillas, black beans, rice, corn, muenster cheese, salsa verde and queso fresco.

Medallions of marinated, grass-fed tenderloin, red wine sauce, herb butter. Served with truffle fries.

Arrend's farm beef, lettuce, tomato, pickle, onion with mayo on brioche.

Seasoned wet-aged hanger steak 2 eggs any style, country potatoes.

Seasoned wet-aged hanger steak, scrambled eggs, muenster cheese, avocado, salsa verde and salsa roja, served on flour tortillas.

Grilled chicken, sun-dried tomatoes, mascarpone nutmeg cream, fresh oregano, sweet pea puree, Asiago cheese.

Handmade gnocchi, carrots, kale, dried fig, toasted almonds, Asiago cheese.

Linguine pasta, basil pesto, cherry tomatoes, asparagus, sweet peas, topped with Asiago cheese and fresh basil, baguette with olive oil.

A signature item from chef de cuisine Raul Parada. Served with handmade dumplings, sauteed carrots, green beans, mild dijon mushroom cream sauce.

Sauteed carrots, peppers, bamboo shoots, fresh basil and onion in a light and mild Thai coconut curry sauce, served over white rice with corn.

A signature item from chef de cuisine Raul Parada. Balsamic glazed crimini mushrooms, grilled green onions, thyme risotto, pumpkin seed puree, crispy kale, truffle oil, poached egg.

White corn grits, jam, toasted cinnamon, syrup and butter.

3 thick cut slices of nueske bacon.

Roasted potatoes, caramelized onion and poblano peppers, rosemary.

Two slices, butter.

Seasonal fruit, vanilla whipped cream.

With honey butter.

Sauteed green beans with bits of Nueske bacon.

Red and gold beets, apple cider vinaigrette, pickled red onion, dill creme fraiche.

Creamy white corn grits, white Cheddar cheese.

Ketchup and malt vinegar aioli.

Buttermilk-braised wings, tossed in buffalo, Korean Barbeque or jerk sauce, served with Bleu cheese or ranch sauce

Stewed, smoky chopped pork belly, pineapple salsa, Muenster cheese, side of red cabbage slaw.

Seasoned Mexican style sweet corn with mayo, fresh limeand queso fresco, served with hand-fried tortilla chips.

Seared salmon, Nueske bacon, fennel slaw, Fresno chiles, dillcreme fraiche, arugula.

Chipotle pulled chicken, salsa verde, red onion, cilantro, Muenster cheese, chipotle sour cream, jalapeno, side of red cabbage slaw.

Buttermilk-braised wings, tossed in buffalo, Korean Barbeque or jerk sauce, served with Bleu cheese or ranch sauce

Seasoned steak, salsa verde, red onion, cilantro, Muenster cheese, chipotle sour cream, jalapeño, side of red cabbage slaw.

A signature item from chef de cuisine Raul Parada. Black Angus prime ribeye, aged twenty-nine days, hand cut and served with a side of sautéed asparagus and a baked potato with butter and sour cream, topped with beef au jus. Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Medallions of marinated, grass-fed, beef tenderloin, red wine sauce, herb butter, with truffle fries. Denotes a dish that can be cooked to your desired temperature consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Served with green beans with bits of nueske bacon and a baked potato with butter and sour cream. Denotes a dish that can be cooked to your desired tempature consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Aged ribeye served with sautéed asparagus, ricotta gnocchi, cherry tomatoes and kale with a citrus herb butter sauce. Denotes a dish that can be cooked to your desired tempature consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Gilled Shrimp, Chorizo, Bacon, Mixed Peppers, White Cheddar Grits.

A signature item from chef de cuisine Raul Parada. Linguine pasta shaved brussels sprouts, snap peas, red cabbage, red and green bell and Fresno peppers, with green onion, tossed in a spicy, soy chili sauce. Denotes a dish that can be cooked to your desired tempature consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

A signature item from chef de cuisine Raul Parada. Served on sautéed garlic-spinach with squash, asparagus and sundried tomatoes, finished with a chipotle-butter sauce. Denotes a dish that can be cooked to your desired tempature consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Cup of any handmade soup, with any half salad.

Quarter pound black Angus beef patty, pickle, onion, lettuce, tomato, mayo, on brioche with choice of side.

Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.