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Smoked gouda cheese, barbecue sauce and sour cream.
Cilantro lime steak tips, peppers, onions and cheddar-jack cheese.
Mexican black beans, cream cheese, green chilis and cheddar jack cheese. Served with house-made tortilla chips.
Served with prosciutto, mozzarella and pesto drizzle.
Served with fresh spinach and Parmesan cheese
Leaf lettuce, cukes, tomato, carrot and red onion.
Chopped romaine, sliced apple, dried cranberries, bacon, toasted walnuts, and sharp cheddar and maple vinaigrette.
Served with leaf lettuce, tomato, corn, avocado, cukes, pine nuts, Asiago cheese and basil buttermilk dressing.
Tomato, cukes, Kalamata olives, peppers, red onion and feta cheese on leaf lettuce.
Tossed with croutons, garnished with anchovies.
Grill-pressed to perfection.
Served with pesto and olive oil.
Our version is a panini with turkey, black forest ham and smoked Gouda cheese, with maple vinaigrette on the side for dipping.
Grilled chicken, bacon and cheddar jack cheese.
Served with maple bacon habenero jam and smoked Gouda.
Caramelized onions and smoked Gouda.
Horseradish mayo on whole grain ciabatta bread.
House-roasted turkey breast, with mayo on whole grain ciabatta bread.
Lightly lemony, with tarragon and celery.
just like it sounds, with Parmesan.
Tomatoes, cukes, carrots, roasted red peppers, red onion, lettuce, asiago cheese and pomegranate balsamic vinaigrette.
Topped with bourbon pears and herb gremolata.
Topped with lemon dill cream sauce.
It's famous.
Served with a side of peanut sauce.
In a spicy garlic cream sauce with Parmesan and basil.
Served with portabella mushrooms and spinach, savory red wine tomato sauce topped with shaved Parmesan.
Sauteed with asparagus in a roasted garlic cream sauce, topped with Asiago and roasted shallots.
In a fresh parsley tomato cream sauce topped with Parmesan.
Served with spinach and shallots in a sage cream sauce topped with toasted pumpkin seeds.
Smoked gouda cheese, barbecue sauce and sour cream.
Cilantro lime steak tips, peppers, onions and cheddar-jack cheese.
A frequently changing selection of fresh toppings and oven baked.
Mexican black beans, cream cheese, green chilis and cheddar jack cheese. Served with house-made tortilla chips.
Served with spicy peanut sauce for dipping.
Wrapped in bacon with a side of sweet and spicy dipping sauce.
Served with prosciutto, mozzarella and pesto drizzle.
Served with fresh spinach and Parmesan cheese.
Leaf lettuce, cukes, tomato, carrot and red onion.
Chopped romaine, sliced apple, dried cranberries, bacon, toasted walnuts, and sharp cheddar and maple vinaigrette.
With leaf lettuce, tomato, corn, avocado, cukes, pine nuts, Asiago cheese and basil buttermilk dressing.
Tomato, cukes, Kalamata olives, peppers, red onion and feta cheese on leaf lettuce.
Tossed with croutons and garnished with anchovies.
Served with pesto and olive oil.
On a whole grain ciabatta roll, served with mayo.
Lightly lemony with tarragon and celery.
Served with grilled chicken, bacon and cheddar.
Spicy garlic cream sauce with Parmesan and basil.
Sauteed with asparagus in roasted garlic cream sauce, topped with Asiago cheese and roasted shallots.
Served with portabella mushrooms and spinach, savory red wine and tomato sauce, topped with shaved Parmesan.
In a fresh parsley tomato cream sauce topped with Parmesan.
Sauteed with spinach and shallots in a sage cream sauce, topped with toasted pumpkin seeds.
Finished on the grill with lemon herb butter, roasted garlic buttermilk mashed potatoes and roasted carrots.
Served with apples, pecans, scallions and cider cream sauce, roasted sweet potatoes and roasted carrots.
Served with Kyle's maple bacon habenero jam, Rhythm rice and sauteed spinach.
Rhythm rice and grilled asparagus.
Topped with Alicia's lemon dill cream sauce, Rhythm rice and grilled asparagus.
Our Chef's frequently changing preparation, please ask your server.
Topped with bourbon pears and fresh herb gremolata, roasted sweet potatoes and sauteed spinach.
Served with Bleu cheese butter and pickled red onion, roasted garlic buttermilk mashed potatoes and grilled asparagus.
Served with sauteed portabellas and thyme cream, roasted garlic buttermilk mashed potatoes and roasted carrots.