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Our fresh house made recipe including brown rice, black beans, oats and molasses.
Freshly ground and blended with portobello mushrooms and a hint of Gorgonzola cheese, then cooked sous vide.
Served on miniature potato rolls with cheese, pickles, onions and our mojo sauce.
Topped with slow roasted pork, Serrano ham, sweet pickles, Dijon mustard and Swiss cheese. Served on our brioche bun and grill pressed.
Fresh ground leg of lamb, seasoned with cumin, mint, and garlic. Topped with tzatziki and feta. Served on a fresh toasted buttery brioche bun.
Fresh sushi grade tuna, topped with grilled pineapple and pickled ginger. Served on a fresh toasted buttery brioche bun with our mojo sauce.
Deep roasted mushrooms, caramelized onions, garlic, and black truffles, with a touch of mustard seed and blue cheese all atop our burger. Served on a fresh toasted buttery brioche bun with our mojo sauce.
A 10 oz. burger, infused with southwester influences, like chipotle, poblanos, onion and chilis. Topped with pepper jack and served atop a black bean relish including cilantro, onions, and roasted corn. Served on a fresh toasted buttery brioche bun with o
Thick cut, Yukon Gold potatoes soaked.
Thin cut, Idaho sweet potatoes soaked.
Thick cut, beer-battered Vidalia rings.
Large asparagus spears grilled and sprinkled with Parmesan cheese.