Chopped tomato, basil, garlic, and olive oil on toasted ciabatta.
On the cob with vegan butter, thyme, and Reggiano Parmigiano.
Lightly breaded in rice flour with salsa brava.
Ahi tuna with crispy potato chips, avocado, ponzu citrus, and cilantro.
Beef meatballs and tomato swiss chard sauce with toasted ciabatta (GF option available).
Roasted, sautéed, and dressed in a sweet apple cider glaze.
Hummus with curried caramelized onions, crispy cauliflower, and olive oil. Served with la loggia's focaccia.
Sautéed string beans, rapini, asparagus, broccolini, baby carrots, shiitake mushrooms, garlic, caramelized cipollini onions, and baby carrots.
Our take on a classic dish.
San Marzano tomato sauce, mozzarella, and basil microgreens.
Shredded pork confit, cilantro pesto, avocado, red onions, mozzarella, and fontina.
Shrimp, garlic, sottocenere with black truffle flakes, mozzarella, and fontina.
Corn cauliflower dough, chickpea spread, plant-based sausage, caramelized leeks, roasted corn, and aioli with Aleppo chile (spicy).
Mozzarella, fontina, wild arugula, dates, caramelized walnuts, and olive oil.
San Marzano tomato sauce, zucchini blossoms, and fresh burrata.
Fontina, taleggio, mozzarella, thyme, and assorted mushrooms.
GF rice flour fried croquettes with plant-based sausage and avocado aioli dip.
Burrata platter with jamón ibérico, asparagus, crostini, and oven-roasted peppers.
Creamy burrata with pesto sauce, roasted cherry tomatoes, and crostini.
Marinated Moroccan style chicken skewers and cucumber aioli dip.
Aged manchego, triple cream, olive tapenade, and cabrales. Served with tupelo honey and Marcona almonds.
Assorted market veggies cooked bourguignon style on corn tortillas, and topped with avocado.
Braised 8 hours and served over creamy white polenta with bordelaise sauce.
5oz rib-eye over garbanzos and creamy rice, topped with light tomato sauce and a fried egg.
3 black Angus certified beef, lamb sliders with avocado, cabrales cheese, capers remoulade, crispy onions, and a side of skinny fries.
In a brown butter sauce with sage and Reggiano Parmigiano.
Grilled strips of prime ribeye steak, patatas bravas, tomato, red onions, roasted peppers, cilantro, and crispy rice cake.
Almond coated scottish salmon on a bed of mixed grains and veggies in ponzu citrus sauce.
Grass-fed patty with bacon, melted gruyere, aioli, cornichons, caramelized onions, and a fried egg on toasted sourdough bread.
Stuffed with assorted mushrooms in a lemon butter sauce with pecorino cheese.
Seared in a leek and lentil mascarpone sauce.
With sea salt, caramel, homemade whipped cream, and side of pine nut cookies.
Flourless chocolate cake with freshly whipped cream and mixed berries.
With chocolate chunks, vanilla ice cream, and vanilla Jack daniels sauce.
Crispy apple tart served á la mode.
Quinoa, garbanzos, roasted corn, Israeli couscous, lentils, cherry tomatoes, Tuscan kale, grilled scallions, and pesto.
Chopped red leaf greens, chicken, hearts of palm, pine nuts, tomatoes, avocado, and lemon mustard vinaigrette.
Arugula, cucumbers, Kalamata olives, cherry tomatoes, feta cheese, and lemon vinaigrette.
Over arugula with goat cheese, hazelnuts, and balsamic reduction.
Hours of Service:
Friday: 03:00PM - 09:00PM
Monday: 03:00PM - 09:00PM
Sunday: 03:00PM - 09:00PM
Tuesday: 03:00PM - 09:00PM
Saturday: 03:00PM - 09:00PM
Thursday: 03:00PM - 09:00PM
Wednesday: 03:00PM - 09:00PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.