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College Perk
kalamata, spanish queen, & black olives marinated in extra virgin olive oil, freshly squeezed citrus, fresh thyme & rosemary
toasted baguette slices with a hint of garlic topped with freshly diced tomatoes, basil, and olive oil
vegan version of the original import from havana.
homemade korean spicy cabbage
handmade hummus with hints of garlic, basil, lemon and red pepper served with toasted pita and extra virgin olive oil
homemade salsa with lots of cilantro
jumbo shrimp steamed in beer, spices, and onions
two mini burgers with grilled onions
portabella mushrooms sautéed butter and shallots with a red wine reduction. served hot in the sauté pan with melted gorgonzola and baguette
french style crostini with roasted garlic and parsley smothered in a veal demiglace and portabella reduction
roasted red peppers, mozzarella, sun dried tomatoes, black olives, garlic, and fresh basil
chicken, pineapple, mushrooms, fresh cilantro, and bbq sauce
black beans, sweet corn, roasted red peppers, garlic and fresh cilantro
fresh tomatoes, fresh mozzarella, and fresh basil. the key word is fresh. extra virgin olive oil and fresh cracked peppercorns to finish
mixed organic greens with mandarin oranges, walnuts, feta cheese, and raspberry vinaigrette
fresh baby organic spinach with mushrooms, sun dried tomatoes, pine nuts, and feta vinaigrette
tapas version of the traditional cuban roast pork sandwich ham, cuban pork, swiss, dill pickle served atop sautéed banana slices, with an accent of honey dijon mustard
a special version of baked beans using mexican black beans and only vegan ingredients
ultra thin slices of lightly seared beef on a bed of mesclun greens with freshly squeezed lemon, capers, extra virgin olive oil, and sea salt.
baguette, extra virgin olive oil, reduced balsamic vinegar, and grated parmesan. dip, eat, enjoy
marinated fresh cucumbers and white onion.
our version of chicken salad with grapes, walnuts and paprika
chicken and brie baked in a roasted red pepper with saffron rice and apricot-balsamic sauce
mediterranean favorite with saffron rice
pepper halves stuffed with cream cheese and lump crabmeat with a southwest aioli dipping sauce
bagel of your choice with smoked salmon, cream cheese, thinly sliced red onion, capers and tomato
coarse spread of black and green olives, capers, lemon zest, and garlic on warm slices of baguette.
small new potatoes with butter and basil
spiced up version of the usual tuna salad. walnuts and pineapple are mixed with tongol tuna with a cucumber-wasabi dressing
please ask your server about today's soup
pick 1: english muffin, bagel, croissant pick 1-4 toppings: egg, cheddar, swiss, sausage, ham, or veggie sausage
Menu for College Perk provided by Allmenus.com
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