A southern delicacy topped with herbed cream cheese and red pepper relish
Complemented with chipotle cilantro lime remoulade with a red pepper jelly
Made fresh daily and accompanied with seasoned crispy pita chips
Savory grilled artichokes served atop the chef's handmade mozzarella, lightly drizzled with black truffle vinaigrette
Sun dried tomato and herb toast points topped with fresh mozzarella, diced tomatoes, and olive tapenade
Breaded and served with red fresno peppers, watercress and spicy passion fruit sauce
Steamed in a white wine basil broth and served with pesto toast points
Peppercorn encrusted marinated angus bites with roma tomatoes, blue cheese, marinated wild mushrooms and dressed with a chipotle ranch and topped with potato strings
Romaine lettuce tossed with a classic caesar dressing and country-style croutons made from artisan breads baked in house with crisped Parmesan
Gorgonzola cheese, candied walnuts, craisins and orchard apples with mixed greens and served with Black Mission Fig Balsamic
Lightly breaded white meat chicken, avocado, bacon, tomato, and egg served on a bed of mixed greens served with Honey Mustard
Fresh greens topped with tomato, cucumber, carrots and red onions served with your choice of dressing
Cauliflower and Gorgonzola, Soups of the Day
Two eggs any style served with apple-smoked bacon and choice of house potatoes or grits and toast or your choice of house breads
Thick bread stuffed with raspberry cream cheese and coated with frosted flakes and served with two sausage links
Two eggs, Bacon and your choice of bread and cheese: Cheddar, American, Havarti, or Provolone and your choice of side
Made from fresh baguettes topped with cinnamon whip cream, strawberries and served with bacon and maple syrup
Two poached eggs & Canadian bacon on top of an English muffin all covered with a hollandaise sauce and served with your choice of side
Two poached eggs on top of fried green tomatoes & crab with a spicy hollandaise sauce and served with your choice of side
Served with side of breakfast potatoes
Served with side of breakfast potatoes
1/2 Pound Angus Burger with Fried Green Tomatoes, a sunny side up egg, provolone cheese and topped with two pieces of bacon served on a potato bun
1/2 Pound Angus Burger mixed with blue cheese and coated with blackening seasons topped with more blue cheese
1/2 Pound Angus Burger with Fried Sweet Onion Strings, Cheddar Cheese and Chipotle Aioli
Chicken salad with an Eastern influence - Classic chicken salad flavored with curry, walnuts, and raisins, served on fresh baked golden raisin bread and mango chutney to complement
Tender pulled pork well sauced in our house made BBQ sauce, piled high and topped with coleslaw on a house baked roll
Texas toast with applewood smoked bacon, lettuce, and tomato with avocado aioli
Gorgonzola cheese, walnuts, and orchard apples topped with baby greens drizzled with fig-Balsamic vinaigrette, served on toasted ciabatta bread
Roasted pork, shaved black forest ham, pickles, Havarti cheese, and mustard aioli
Fried or Grilled chicken breast served on a fresh, house-baked potato bun and topped with lettuce, tomato, and shaved red onions
Smithwick's beer-battered cod served on ciabatta bread and topped with lettuce and tomato and house-made tartar sauce
Fried shrimp loaded into a hoagie roll, topped with shaved lettuce, tomato, and house-made remoulade
Tender beef sliced thin, smothered with Provolone cheese and caramelized onions and paired with savory house-made jus
Roasted chicken breast topped with artichoke hearts, tomatoes, fresh mozzarella, and pesto sauce
Shaved Black Forest Ham and Roasted Turkey combined with bacon, lettuce, tomato, Cheddar and Swiss cheese. Served with mayonnaise and honey mustard on Texas toast
Breaded and fried crispy served with Fresno peppers, arugula, and passion fruit sauce
A southern delicacy topped with herbed cream cheese and red pepper relish
Sun-dried tomato toast points topped with fresh olive tapenade, housemade mozzarella, and basil chiffonade
Bite-sized Crimini mushrooms stuffed with herbed brie cheese then baked and served on spicy romesco sauce
Two crispy crab cakes on top a chipotle remoulade complemented with red pepper relish
Braised short ribs in a wonton taco shell with sushi ice and drizzled and chipotle aioli on a bed of guacamole
Diced Ahi grade tuna in a wonton taco shell with sushi rice and crowned with mango slaw sitting on guacamole
Steamed mussels in a white wine basil pesto broth, served with toast points for dipping
Housemade mozzarella topped with grilled artichokes, accompanied with truffle vinaigrette
Sprinkled with bread crumbs and served hot with grilled pita chips
spiked with curried golden raisins
Inquire with your server
Marinated filet bites seared to medium rare with stewed mushrooms atop local salad greens, gorgonzola blue cheese and diced tomatoes. Served with chipotle ranch and topped with potato frites
Lightly breaded chicken breast strips accompanied by avocado, bacon crumbles, diced tomatoes and hard-boiled egg served with housemade honey mustard dressing
Romaine lettuce tossed with classic Caesar dressing topped with housemade croutons and shaved parmesan
Fresh local greens covered with gorgonzola cheese, candied walnuts, dried cranberries and sliced granny smith apples served with black mission fig balsamic dressing
Fresh local greens topped with diced tomatoes, cucumbers, sliced red onions and shaved carrots served with a choice of dressing
A signature dish for the foodies here at The Green Room. Sweet chipotle glazed meatloaf sharing the plate with jalapeno macaroni and creamed bacon peas
A beautiful center cut 8oz filet seared over high-heat and served with roasted garlic mashed potatoes, haricots verts and a red wine demi-glace
Half rack of lamb chops rubbed in garlic and rosemary then grilled and accompanied with cannellini bean ragout of roasted tomatoes, artichokes and arugula topped with lemon mustard sauce
A 12oz. pork chop stuffed with chorizo sausage and smoked gouda cheese along with smashed and fried red bliss potatoes, grilled asparagus and spicy romesco sauce
A hefty 12oz. portion of marbled ribeye cooked to temperature then reinforced with red onion steak butter accompanied by parmesan truffle fries
An herb marinated, oven roasted half chicken served with warm sweet potatoes casserole, bacon brussels sprouts and roasted poultry jus
Shrimp and spicy andouille sausage seared then stewed in shrimp broth with marinated tomatoes and scallions poured white stone ground grits
Jumbo sea scallops seared golden brown on top a mound of asparagus risotto with a pomegranate drizzle
A healthy piece of Scottish salmon served with caramelized onion grits and seasonal vegetables topped with a green tomato relish
Two sautéed Maryland style jumbo crab cakes served with The Lusty Monk mustard sauce accompanied with garlic mashed potatoes and chorizo braised red cabbage
Dusted in seasoned cornmeal then fried to perfection, sharing the plate with sweet potato fries and coleslaw topped off with an almond honey drizzle
With a crispy jasmine rice shrimp cake and sweet pureed carrots, completed with mango slaw
choose any four of the sides listed in sides to create your plate
ask your server
A fantastic Barolo that has masses of liquorice and black plum flavours and a refined smoothness from having spent 24 months in French oak barrels. Giorgio Conterno, son of Paolo, is an energetic young grower near Monforte d'Alba. Fine harmony and finesse mark this floral-, cherry- and licorice-flavored red. This is firm and tight, yet shows excellent potential for the future. Hints of menthol and especially mineral push the finish. 160 cases imported. Wine Spectator - 93 Points. The 2006 Barolo Riva del Bric is a pretty wine laced with plums, menthol and spices, all of which come together in a wine that is rather brooding in personality. The wine gains richness and body as it sits in the glass, showing terrific persistence and depth. This new bottling from a vineyard in Monforte shows a darker, more balsamic profile than Conterno's wines from Ginestra, with less overall depth, but then again that may be an unfair comparison as Ginestra is one of the finest vineyards in Italy. Still, this is a very promising new entry from Conterno. The Wine Advocate - 91 Points
This vintage, we were fortunate to source 42 percent of our grapes from mature vineyards: Dutton-Cohen, Martinelli Home Ranch and Ritchie are all 35 years old. We then complemented this rich foundation with 33 percent Sauvignon Musque from Crinella, Dutton-Jewell and Meredith Estate. I have promoted the planting of this Bordeaux clone of Sauvignon Blanc, originally called Savagnin musque, for the past two decades and now benefit from the resulting opulent harvest! We continue to barrel ferment all of this wine in seasoned French oak, 18 percent of which is new. This allows us to intensively stir the lies twice each week during aging, building palate richness and "muscle" along with depth of flavor. The wine is held in barrel for a full six months to allow its complexity to develop. This wine "struts its stuff' in a sophisticated and stylish fashion. The aroma is floral and mouth-watering, layered with ripe melon, peach and subtle mineral highlights. In the mouth, it is rich and seamlessly well balanced, kicking in a hint of grapefruit, cirrus and pear on the lingering finish. "Smooth and silky, with spicy details of nutmeg and quince joined by pure, ripe honeydew melon and cantaloupe flavors. Pear, lemon zest and apricot notes are elegant, lithe, and wonderfully juicy on the finish." Wine Spectator - 92 Points
Brancaia IL BLU, IGT Rosso Toscana - the top-product from Brancaia. This IGT (Supertuscan) wants to prove what it is possible today at Brancaia in terms of elegance, complexity and intensity. For many wine lovers all over the world this wine is already a classic perhaps also because through all vintages it shows a strong own identity, reflecting the character and level of our vineyards in the Chianti Classico. "Lovely blueberry and blackberry aromas lead to a full body, with supersilky tannins and a chocolate, blackberry and currant aftertaste. Very tight and attractive. Racy, balanced and seductive. Best after 2011." Wine Spectator - 94 Points "The estate's 2007 Il Blu is a dark sweeping Tuscan red graced with exquisite dark black cherries, new leather, licorice, spices and minerals. The 2007 comes across as one of the more open vintages of Il Blu in recent memory. Some of the structure of the superb 2006 is missing, but the 2007 more than compensates with its seductive fruit and opulent, polished finish. Il Blu is Sangiovese and Merlot with a dash of Cabernet Sauvignon that spent 20 months in French oak. Anticipated maturity: 2015-2025." The Wine Advocate - 94 Points
The 2010 vintage will be remembered as a uniquely demanding year with unseasonably cold days, untimely rain fall, and surprisingly hot days. Having left a sufficient number of leaves on the vines, our grapes avoided sunburn from late season heat assuring the success of the vintage. Harvest began on September 23 and concluded on October 23. Aromas of blackberry, rose petals, chocolate and espresso accentuate fruity and earthy nuances. Round velvety tannins enrobe a silky texture with a touch of minerality. The flavors of dark fruit are enhanced by the well integrated acidity. The acidity and tannin structure promise a very long life ahead. Cabernet Sauvignon 84%, Cabernet Franc 5.5%, Merlot, 5.5%, Petit Verdot 4%, and Malbec 1%. "A glorious perfume of sweet charcoal, truffle, black currants and spice box soars from the glass of the saturated purple-colored 2010 Opus One. The gorgeous aromatics are followed by a beautifully knit, full-bodied red blend (84% Cabernet Sauvignon, 5.5% Merlot, 5.5% Cabernet Franc, 4% Petit Verdot and 1% Malbec) displaying lots of spicy black currant fruit, medium to full body, velvety tannins, and not a hard edge to be found. The texture, length and richness are all impressive. This estate has been making great Cabernet-based wines for nearly a decade ... and this is another one. Drink it over the next 20+ years. " The Wine Advocate - 96 Points "Offers both a rich, supple, seamless core of earthy dark berry and touches of rustic loam and dried leather scents, the latter of which give this a drying sensation on the palate. Ends with dried herb, olive and savory notes that Opus fans will love, others perhaps less so. A classic Opus. " Wine Spectator - 92 Points
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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