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Gluten-Free and Dairy-Free. Minced chicken, marinated in lemon juice, fish sauce, Thai chilies, mint, cilantro, and green onion. Served with butterleaf lettuce, carrots, cucumbers, and bean sprouts.
Gluten-Free. 3 Dry-Rubbed beef brisket tacos with housemade Carolina BBQ sauce, feta, watermelon, jalapeno and cilantro, on corn tortilla.
Gluten-Free. Creamy white bean Dip-sServed with carrots, Belgian endive, radish and cucumber. With Flax-Seed crackers.
Gluten-Free. Yukon Gold Fingerlings, tossed with arugula, cherry tomato, sunchokes, snow pea pods and shaved onion, in our Dijon vinaigrette. Finished with a soft boiled egg.
Gluten-Free. Tender black beans in a Cuban compote of onions, red peppers, olive oil, oregano, garlic and red wine vinegar, with Bulgarian feta and diced tomato.
Beef tenderloin, finely minced and tossed with lemon juice, dijon, capers, parsley and shallots topped with an egg yolk. Served with crostini, crackers, radish, pickled beach mushrooms and arugula.
Gluten-Free and Dairy-Free. 3 blackened mahi-mahi tacos with spicy harissa, on a corn tortilla and served with a crunchy celery slaw.
A varied trio of Italian cured meats. With arugula, organic goat cheese, giardiniera, crostini and crackers.
Gluten-Free and Dairy-Free. 3 blackened Mahi-Mahi tacos with spicy harissa, on a corn tortilla and served with a crunchy celery slaw.
2 eggs any style with roasted potatoes, toast. Choice of bacon, sausage or veggie sausage.
2 housemade biscuits with fennel sausage and mushroom gravy.
Served with warm maple syrup and whipped cream.
2 poached eggs, buttermilk biscuit, housemade fennel sausage, hollandaise. Served with roasted potatoes.
Two fried eggs, bacon, arugula, tomato and aioli on texas toast. Served with roasted potatoes.
Feta, toasted walnuts, smoked paprika, micro greens, toasted coriander vinaigrette.
Arugula, onion, tomato, feta, olives, cucumber dressing.
Spinach, roasted red peppers, tomato, red onion, cheddar. Served with roasted potatoes.
Potatoes, onions, peppers, 2 poached eggs, toast.
Oven-Roasted, on our horseradish French bread with gruyere and rosemary au ju.
Lebanese garlic sauce, tomato, red onion, butter leaf lettuce, cucumber dressing, brioche.
Arugula, gold and red beets, snow pea pods, roasted Tri-Color baby carrots, organic goat cheese, shaved onion and toasted hazelnuts, tossed with coriander vinaigrette.
Fresh Colorado peaches, Indian spice blend of cinnamon, coriander, cardamom, cloves, nutmeg and cumin, cream and white pepper. Served chilled.
Romaine hearts with Kumato tomatoes, Kalamata olives, red onion, cucumber, Bulgarian feta, fresh oregano and radishes. Dressed with olive oil, red wine vinegar and fresh ground black pepper.
Mixed field greens, housemade buttermilk ranch, red onions, cherry tomatoes, English peas, cucumbers, carrots and croutons.
Blend of romaine, butter leaf, Belgian endive, with tomato, red onion, chicken, bacon, gorgonzola dolce, smoked gouda, soft boiled egg and champagne vinaigrette.
Roasted asparagus, Slow-Roasted Roma tomato and Kalamata olives. with fresh arugula, parmesan and champagne vinaigrette.
Fennel sausage, sorpresatta, pepperoni and chicken, with a classic tomato sauce.
Caramelized onion, sliced apple, creamy gorgonzola dolce, bacon and olive oil.
Classic Junior Club, as served at the Kentucky Hot Springs Resort. Bacon, avocado, tomato, lettuce and mayo.
Slow-Braised sirloin roast with Italian herbs and garlic. On Italian baguette with lemon aioli and giardiniera.
Roasted zucchini, yellow squash, red onion, red pepper and portobello mushroom, with basil pesto and fresh mozzarella on a ciabatta bun.
Housemade Elk- Kobe Beef- Wild rice bratwurst , served with Garden-Style sauerkraut and stone ground mustard, on a fresh bun.
A savory chicken curry salad, with raisins, toasted almonds, sliced tomato and lettuce. Served on a fresh brioche bun.
Lebanese garlic sauce, tomato, red onion, butter leaf lettuce and cucumber dressing, on a brioche bun.
Slow roasted citrus marinated pork shoulder, ham, Swiss, pickles and yellow mustard on French bread.
Oven-Roasted, on our horseradish French bread. With gruyere and rosemary au jus.
Arugula, onion, tomato, feta, olives and our cucumber dressing.
Swiss, fresh mozzarella, cheddar, bacon and tomato, grilled on garlic Texas toast.
Free-Roam turkey, Sage-Pesto cream sauce, fresh mozzarella, prosciutto, served on French bread.
Jumbo shrimp, roasted in the shell, with leek cream sauce. Joyfully companioned with corn and squash hashand garlic bread.
Amish-Raised chicken, brined and roasted with a wet rub of spices, peppers and onions. served with our Cuban-Style black beans.
Dry rubbed with our secret blend of spices, then we lovingly mop them with vinegar and cider. Served with 2 styles of Carolina BBQ sauce and crispy celery slaw.
Miso broth made with chicken and pork stock, with fresh vegetables and noodles. Tender short rib, marinated in our Korean BBQ sauce.
Made from scratch with a blend of dark and milk chocolate, topped with honey infused cream and goat cheese, then drizzled with 12 year aged balsamic and topped with strawberries.
A creamy Italian dessert, with fresh raspberries, toasted coconut and pistachios.