Garlic hummus drizzled with pesto oil and kalamata olives, roasted red pepper hummus with sundried tomatoes and basil served with grilled pita bread.
Boiled Louisana style and seared with house-made cocktail sauce.
Grilled chicken, corn and black bean salsa, guacamole, sour cream, pico de gallo and pepper jack cheese.
Blackened shrimp, sriracha cilantro slaw in a white corn tortilla served with pico de gallo.
Petite filet on brioche with caramelized onions and gorgonzola cheese.
Maryland blue crab cakes served with corn relish and roasted red pepper coulis.
A rich, sweet onion broth served with a gruyere cheese crouton.
Oven-baked marinated airline chicken breast served with roasted vegetable ragout and mandarin orange gastric.
6oz chicken breast sautéed over the mushroom, garlic, onions, sundried tomatoes, and white wine sauce.
Macaroni with sundried tomato, cheddar, pepper jack, and parmesan cheese, gently sautéed with shrimp and finished with toasted gremolata.
Gluten-free. Grilled chicken, sautéed with cajun seasoning, peppers, onions, and garlic.
8oz Atlantic salmon filet seared with olive oil, tomato jam, and hollandaise sauce.
Oven-baked filet of tilapia with parmesan, paprika, and parsley.
12 oz sirloin steak topped with chef's house-made compound butter.
8 oz. filet with portabella and cremini mushrooms over port wine demi.
Slow roasted Indiana pork loin, ham, swiss cheese, house-made pickles, bistro mustard on old-world Vienna bread.
Italian marinated chicken breast, tomatoes, fresh mozzarella, fresh basil, balsamic glaze and spicy pesto aioli on brioche.
Grilled portobello cap, tomato, goat cheese and arugula on a whole grain bun, served with mesclun salad and low-fat tomato vinaigrette.
Shaved prime rib, peppers, sweet onions, and provolone cheese, served on a pretzel roll.
Grilled sirloin patty topped with lettuce, tomatoes, caramelized onions and choice of cheese on a brioche bun and roasted poblano aioli.
Grilled sirloin patty served with gouda, honey glazed black pepper bacon, bourbon caramelized onions, lettuce and tomato on a brioche bun.
Seasonal mixed greens served with vine-ripened tomatoes, onions, cucumbers and carrot curls with choice of dressing.
Chopped baby Iceberg lettuce, eggs, onions, English cucumber, salami, and crumbled gorgonzola cheese. Served with passion fruit vinaigrette.
Romaine lettuce tossed in a caesar dressing topped with crispy croutons and parmesan cheese.
Mesclun greens tossed with carrot curls, chickpeas, Medjool dates, toasted pistachios & cilantro crowned with grilled salmon flakes and balsamic dressing.
Quinoa, English cucumber, cherry tomatoes, mint and scallions tossed in extra virgin oil served with field greens.
Imported Swiss cheese, apple-wood smoked bacon and tomatoes. Served with a cup of creamy tomato bisque.
Grilled sirloin patty topped with sriracha aioli, arugula, cheddar and Swiss cheese on marble rye.
Breaded pork tenderloin on a brioche bun served with lettuce, tomato, and onions.
Two 6 oz. ancho chili-rubbed Indiana pork loin chops, topped with roasted corn and tomato salsa on a bed of maple glaze.
Parmigianino Reggiano crisp with spring mix topped with candied walnuts, gorgonzola cheese, and julienned apples. Drizzled with a champagne rosemary vinaigrette and balsamic glaze.