Lightly griddled with Swiss cheese and sauerkraut on marbled rye with 1000 Island dressing on request.
Lettuce, tarter sauce, pickles and waffle fires.
Prosciutto, Genoa, capicola, mortadella and provolone with overnight tomatoes, lettuce, pepperoncini and red pepper pesto.
Smoked Gouda, cranberry jam, lettuce and tomato.
Studded with onions, legumes, corn, peppers and grains with red pepper pesto, pickle, lettuce and tomato with waffle fries.
Tender beef with Colby cheddar and chipotle ranch in torta rolls.
Basil pesto and creamy Brie.
Half lb ground brisket and chuck with caramelized onions sherry, melting provolone and Swiss and smoked garlic aioli and a side of waffle fries.
Sliced ham, applewood smoked pork loin, Swiss cheese, pickles and spicy honey mustard on a ciabatta roll.
Planked salmon fillet crusted with whole grain mustard and brown sugar, on organic field greens with peas shoots and fresh sliced melon. Pomegranate vinaigrette.
Shaved sprouts, Parmesan, grape tomatoes and croutons.
Chunky chicken tossed with grapes and tarragon, sprinkled with toasted almonds on organic field greens.
Iceberg, tomatoes, cucumber, egg, avocado and bacon. Blue cheese dressing.
Creamy stuffed mozzarella with ricotta on organic field greens, basil pesto, grape tomatoes and balsamic drizzle.
Marinated and sliced new Mexico grilled beef on crisp greens, tomatoes, celery and olives. Bloody mary vinaigrette.
Mixed greens with apples, celery, toasted almonds and tumbleweed of onions. Blood orange vinaigrette.
On a nest of crisp greens with pomegranate vinaigrette.
Topped with gooey Jarlsberg and provolone.
Oysters in the half shell broiled with spinach and bread crumbs.
An interesting selection of imported and domestic cheeses, fresh and sun-dried fruits and nuts.
With pita triangles.
With house-made potato chips.
Panko and oregano breaded cheese on Italian marinara sauce.
Kalamata, picholine, cerignola, roasted whole head garlic.
Thinly sliced on flatbread with yogurt, dill and cucumber cream.
4 cured meats, 4 interesting cheese, roasted garlic and cornichons.
Steamed with artichoke hearts, pork belly, tomato, parsley, garlic, white wine and root vegetable crispies with a aioli crostini.
New Mexico fillet with cremini mushroom demi-glaze with buttery mashed potatoes and sauteed fresh spinach.
Oven-roasted spaghetti squash topped with hearty Italian marinara shaved Parmigiano.
Beef brisket smoked for 14 hours with bourbon BBQ sauce, spiced rubbed st Louis pork ribs with golden BBQ sauce and a side of collard greens and grits.
Sauteed red pepper, butternut squash, cremini mushrooms, peas and caramelized pearl onions. Baked with a flaky crust.
Local talus wind farms ground lamb kofta with grilled vegetables, quinoa, mint tzatziki, red pepper hummus, warm pita.
Slowly cooked tender duck leg and thigh topped with a dark cherry and thyme gastrique roasted butternut squash and a side of market vegetables.
Succulent crispy grouper with Yukon golds waffle fries and apple cider slaw.
Succulent blue crab with a touch of old bay, tartar sauce, apple cider slaw and Yukon gold waffle fries.
Pan-seared flaky mild white fish on roasted spaghetti squash with smoked garlic, capers and brown butter.
Lightly smoked salmon filet brushed with whole grain mustard and brown sugar. Roasted Yukon golds and market vegetables.
Succulent fillet with preserved lemon and herb compound butter, market vegetables and crispy polenta.
Marinated in coffee and cola, topped with a smokey paprika compound butter, Yukon gold potatoes and market vegetables.
Buttermilk marinated and dipped in seasoned flour, braised collard greens with smoked bacon, longhorn cheddar grits.
Steamed with artichoke hearts, pork belly, tomato, parsley, garlic, white wine and root vegetable crispies with an aioli crostini.
Layers of cake, sherry cream, orange apricot compoteand whipped cream.
Sliced fall apples baked on a pastry crust with caramel drizzle and a scoop of cinnamon brown sugar ice cream.
Slowly cooked tender duck leg and thigh topped with a dark cherry and thyme gastrique roasted butternut squash and a side of market vegetables.
Ground short rib and Angus chuck beef with carrots, peas, mushrooms, onions and garlic. Crowned with Yukon gold and Parmesan mashed potatoes.
Oven-roasted spaghetti squash topped with hearty Italian marinara shaved Parmigiano.
Sliced fall apples baked on a pastry crust with caramel drizzle and a scoop of cinnamon brown sugar ice cream.
Gluten-Free. Accented with Bordeaux maraschino cherry.
With raspberry sauce.
Carrots, pineapple and raisins with cream cheese frosting.
Layers of cake, sherry cream, orange apricot compote and whipped cream.
Hours of Service:
Friday: 04:00PM - 07:30PM
Monday: 04:00PM - 07:00PM
Sunday: 04:00PM - 07:00PM
Tuesday: Closed
Saturday: 04:00PM - 07:30PM
Thursday: 04:00PM - 07:00PM
Wednesday: Closed
(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.
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