Melted gruyere and crostini.
Tossed in arugula pesto.
Hand cut and twice fried charlottte magazine.
Oven roasted with spinach, coppa Americano brie.
Bruleed lemon, lemon zest, olive oil, chardonnay barrel smoked salt, grilled bread.
Tasted pine nuts, Tunisian dates, fried manchego cheese, fig balsamic.
Mixes greens, shallots, tomatoes crostini, house vinaigrette.
Mixed greens, candied walnuts, goat cheese, ginger maple dressing.
Coppa Americano, gruyere, maple dijion on a baguette.
Gruyere, onion straws, garlic aioli on a potato bun.
Smoked turkey, bacon, gruyere lettuce, tomato, mayo on a baguette.
Cucumbers, romaine, sweet potato aioli on a potato bun.
Garlic infused olive oil, roma tomatoes, fresh basil.
Caramelized shallots, marinara, mozzarella.
Roasted chicken, roasted tomatoes, mozz, pesto, garlic aioli.
Bechamel and maple Dijon glaze.
Caramelized shallots and goat cheese.
Gruyere, mozzarella, cheddar, parmesan.
Roasted chicken, bacon, cheddar, tomatoes oven roasted tomato dressing.
Housemade dijonaise.
Charlotte magazine "best of the best" served with fries and purple slaw.
Hanger steak topped with red wine reduction served with fries.
Topped with puff pastry served with mac and cheese.
Fusilli pasta, basil pine nut pesto cream, shallots, wild mushrooms.
Nutella, candied walnuts, whipped cream w- vanilla bean ice cream.
Grand marnier butter sauce w- vanilla bean ice cream.
W-vanilla bean ice cream.