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with clam and sweet corn fritters and a mixed green salad
with sliced ducktrap river smoked salmon and asparagus salad vinaigrette
with sauerkraut, gruyere, and Russian dressing on rock hill bakehouse jewish rye
a bowl of today's soup, a mixed green salad, and house rolls
charcoal grilled and served on a kalser roll, with lettuce, tomato, red onion, and cheese (if you like)
Romaine lettuce with roast turkey, avocado, bacon, chopped egg, tomatoes, and great hill blue cheese, with a creamy vinaigrette
a sauteed maine crabcake on a roll, with lettuce, tomato, homemade tartar sauce and fries
St. Louis ribs slow smoked over apple and hickory, glazed with haisin, soy, ginger, and honey, served with a spicy daikon and a jicama slaw
a flour tortilla stuffed with sweet corn, squash, and potatoes, with a red chile sauce, chipotle cream, black beans, and rice
a bright flavorful blend of marinated chicken, sprouts, scallions, mint, basil, carrot and cucumber, tossed with nuoc cham dressing
eggplant layered with Greek tomato sauce and feta, with a golden bechamel topping, served with a Greek style salad
with balsamic vinaigrette
cooked slowly over hickory and apple wood, glazed with soy, ginger, hoisin and honey, served with a crunchy daikon slaw
with shiitake mushrooms, asparagus, lemon butter, chives, and reggiano parmesan
with grilled marinated chicken, Vietnamese herb salad, and spicy dipping sauce
with black beans, cabbage and radish salad, queso fresca, and smoky crema
with bacon lardons, chopped egg, tomato, and cucumber, with Russian dressing
pan roasted chop, milk, onion, garlic, and thyme braised shoulder with buttermilk mashed potatoes and pan gravy
one half boneless free range chicken marinated in latin spices, roasted served with a cheesy corn polenta cake, black beans, and a mellow red chile sauce
with roasted prosciutto wrapped prawn, saffron, lemon sauce and steamed greens
with mashed potatoes and fried onions
with roasted new potatoes and dilled tartar sauce
layered with tomato and feta, with a light golden bechamel topping, served with a Greek salad
grilled twin lamb, bones, marinated in rosemary, garlic, and olive oil, with a baked stuffed tomato, mashed potatoes, and lamb jus
with handmade semolina tagliatelle primavera and tomato basil butter