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Served with balsamic vinaigrette and parmesan cheese
Shaved vegetables mango sweet and sour dressing
Chicken, seasonal salad, tomatoes, avocado, boiled egg, bacon, cheddar and blue cheeses
Sesame crusted, crispy noodles edamame, orange
Black bean tostada, chimichurri sauce
Crisp lettuce, haricot verts, tomatoes, cucumbers, almonds, olives, pickled onions, feta tomato coulis
Cod filets dipped in beer batter, paper-wrapped fries tartar sauce
Tangy mustard sauce cheddar and ale grits, hugh hamilton 'the rascal
Roasted peppers creamy tomato sauce
Pancetta, spring peas angel hair pasta
Steamed jasmine rice, wilted arugula pineapple ginger chutney
Confit of duck, mixed mushrooms, stiltan-topped jicama and mizuna salad
Cilantro Slaw, cracked pepper mustard
Asian-inspired chicken wrap, vegetable and won ton salad
Turkey ground with cilantro and soy, pan-seared and presented oil toasted sesame bun sweet chili, ginger slaw
Slow smoked chicken breast, buffalo mozzarella and parmesan, tomatoes and basil frisee citrus salad and duck cracklings
Shrimp sauteed, presented over ale and cheddar grits, tangy mustard relish
Citrus glaze, ponzu salad
Sauteed with bacon, shallots flamed in brandy with red wine pan jus
Edamame, lime and orange glaze
Maple chipotle butter, ginger jalapeno jelly
Served with napa cabbage slaw charred-lemon ginger sauce
Buffalo mozzarella, fresh tomatoes, extra virgin olive oil, aged balsamic, basil
Crisp lettuce, haricot verts, tomatoes, cucumbers, almonds, olives, pickled onions, feta cheese set on tomato coulis
Fried feta cheese, preserved lemon crime fraiche, red wine vinaigrette
Walnuts and port wine vinaigrette
Served with elliotts house dressing, grilled vegetables and goat cheese
Served with fire-roasted peppers and tomatoes in a cream sauce
Stewed in a white wine pesto sauce over bucatini with oven-dried cherry tomatoes, watercress and parmesan
Green-chili country style mashed potatoes, pomegranate-glace, lemon-sage marmalade, crisp parsnips chips
Sweet corn and crab fritter, kumquat and pineapple conserve, spicy ginger lemon-say glaze
Leek and woodland mushroom gratin, watercress salad, pea vinaigrette
Stuffed with apricots, cranberries and pine nuts, sage and pancetta roasted garlic and butternut squash, maple jack daniels sauce
Served with farm house cheddar, tasso and crawfish grits ale battered onions and gremolata
Truffled pommes dauphine, braised cabbage, thyme and mushroom scented pan juices
Wrapped with prosciutto wild mushrooms, red wine sauce, roasted potatoes and garlic, wilted greens
Wilted spinach, wasabi-scallion mashed potatoes, asian-infused mushroom sauce
Rock shrimp and watercress risotto, sauce bourguignon