Roasted Peppers

Poached eggs on corn cakes with grilled chorizo-potato hash and roasted pepper hollandaise.

Applewood bacon, chili peppers and cheddar cheese with crocked baked rice and beans.

Blueberry and cream cheese stuffed french toast, with sliced banana, candied pecans and pure maple syrup.

With sauteed peppers and onions, tomatoes and pepper jack cheese in a honey wheat tortilla with shoestring fries.

Grilled portobello mushroom, eggplant and squash, roasted peppers, baby spinach and mozzarella, tomato sage spread in a honey wheat wrap with sweet potato fries.

Sliced roasted chicken breast, Appledwood bacon, arugula, tomato, jack cheese, caramelized onions and roasted jalapeno drizzle with shoestring fries.

Lettuce, tomato, caper dill mayo on grilled rye pumpernickel toast with Cajun fries.

Kobe beef burger with fried egg, Applewood bacon, cheddar cheese, pepperdews, pineapple BBQ sauce and shoestring fries.

Butter poached lobster meat with orecchiette pasta, shiitake and button mushrooms, truffle cream and cheddar gratin.

Roasted half chicken in mole sauce with butternut squash and chorizo-potato hash.

With herb chipotle butter and grilled onions, baby green beans and garlic fries.

One half picadillo stuffed pepper with ground beef, diced zucchini, carrots, onions and olives. The other half is stuffed with romesco and goat cheese.

Chorizo, fire roasted bell peppers, onions, tomatoes, garlic and fresh herbs.

Honey jalapeno tartar sauce.

Tequila pineapple salad, apricot dipping sauce.

Roasted corn relish and tartar sauce.

With avocado mousse, baby arugula, grape tomatoes and queso fresco.

Served with crispy plantain and tortilla chips and pico de gallo.

Concasee tomatoes, jalapenos, scallions, jack cheese, fresh guacamole and sour cream.

Crunchy pear relish and mango mojito sauce.

Rosemary honey mustard sauce.

Fresh guacamole and sour cream.

Iceberg lettuce, avocado, vine ripe tomatoes, red onions, queso fresco and roasted chicken tossed in lime vinaigrette with our roasted pepper olive oil.

Shrimp, scallops and calamari tossed with fresh herbs in lemon vinaigrette over baby arugula and tomato salad.

Baby spinach, shaved fennel, mango, dried cranberries and candied pecans tossed in citrus vinaigrette.

Romaine hearts, herb croutons, roasted peppers and shave grana Parmesan crisp.

Mixed greens, carrots, tomatoes, cucumbers and onions with a choice of dressing.

Grilled ground Kobe burger, served with roasted corn and black bean relish on a pepper brioche roll.

Grilled ground Kobe burger topped with pepperdews, smoked Applewood bacon, cheddar cheese and pineapple BBQ sauce, served with truffle fries, roasted corn and black bean relish on a pepper brioche roll.

Sun-dried tomato pesto and pepper jack cheese with shoestring fries, served with roasted corn and black bean relish on a pepper brioche roll.

Roasted portobello mushroom, roasted peppers and hummus, with sweet potato fries, served with roasted corn and black bean relish on a pepper brioche roll.

Shrimp, mussels, clams, calamari, chorizo and chicken baked in saffron rice with garbanzo beans, onions, bell peppers and sweet peas.

Lime chili grilled red snapper, avocado, lettuce and pico de gallo, with roasted jalapeno drizzle in soft corn tortillas, served with crock baked rice and red beans.

With herb chipotle butter and grilled onions, baby green beans and garlic fries.

In chimchurri sauce, with cilantro mashed potatoes and sauteed Swiss chard.

With sauteed escarole and tomatoes, mashed potatoes and crispy onions.

Pan seared Nantucket scallops in a pomegranate reduction, with crab and corn pudding and sauteed spinach.

Layered with roasted peppers, eggplant, zucchini and pepper jack cheese with provencale sauce and angel hair pasta.

Spanish rice, roasted corn and black bean relish, sliced avocado, onion and tomato.

Roasted half chicken in mole sauce with butternut squash and chorizo-potato hash.

With wild mushroom demi glaze, truffle mashed potatoes and mized grilled vegetables.

Butter poached lobster meat with orecchiette pasta, shiitake and button mushrooms, truffle cream and cheddar gratin.

Red onion jam, Vermont cheddar and tomatoes on grilled country pumpernickel with garlic fries.

Lime chili grilled red snapper, avocado, lettuce and pico de gallo with roasted jalapeno drizzle in soft corn tortillas, crock baked rice and red beans.

Grilled onions, pepperdews and roasted corn aioli on roasted garlic ciabatta with garlic fries.

With sauteed chicken, mushrooms, tomatoes and scallions in Marsala sauce.

Sliced roasted chicken breast, bacon, arugula, tomato, jack cheese and caramelized onions, drizzled with roasted jalapeno sauce and served with shoe string fries.

Portobello mushrooms, roasted pepper and eggplant, zucchini, jack cheese and sage-tomato spread. Served with fresh fruit.

Roasted corn relish and tartar sauce on pumpernickel, served with shoe string fries.

Lobster and shrimp salad, iceberg lettuce, tomato and old bay aioli. Served with arugula and pear salad.

Homemade double fudge brownie with mild jalapeno finish and coconut ice cream, drizzled with chocolate sauce.

Our family recipe from Mexico, served with fresh berries and chantily cream.

White chocolate mousse layered with devils food cake, topped with macerated strawberries and chocolate shavings.