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Served over local watercress with remoulade sauce and fried lavosh
With poached baby beets, fried parsnips, and pancetta
Steamed with white wine, cream, roasted garlic, and lemon
Tossed with lemon vinaigrette and a sundried tomato, walnut, and shallot compote
Crispy hearts of romaine, homemade croutons, shredded parmesan, and creamy caesar dressing
Tomatoes, parmesan, and balsamic vinaigrette
Tarragon butter, roasted fingerling potatoes, sautéed spinach, and roasted tomatoes
Cannellini bean relish, demi glaze, and vegetable of the day
Roasted fingerling potatoes, sautéed spinach, and roasted tomatoes
Mussels, shrimp, scallops, and fish, sautéed with onions, tomatoes, and garlic served in a light saffron broth
Lemon caper butter, split pea, orzo and wild rice medley, and vegetable of the day
Chili lime butter, smoked gouda grits, and vegetable of the day
Stuffed with mushroom quinoa and garnished with red pepper coulis and shaved gruyere
American, cheddar, swiss, pepper-jack or bleu cheese on a challah roll served with choice of side