Savory cheesecake with roasted poblano-a hint of chiptole and 3 cheeses-topped with a mango salsa

Tortillas filled with local shrimp-tomatoes-garlic-topped with a coconut curry sauce

Spring roll filled with shitake mushrooms-carrots and Chinese vegetables. Served with sake dipping sauce and pickle ginger

House cured salmon served over fresh corn cake topped with lemon infused créme fraiche

Ask your server

Flash fried brussel sprouts served with a pepperconcini basil vinaigrette

Mixed greens with baby tomatoes-toasted pine nuts-calamata olives, and goat cheese with a basil vinaigrette

Tender baby spinach leaves tossed with sautéed apples, candied pecans with an apple ginger vinaigrette

Hearts of Romaine with toasted pine nuts-freshly grated Romano cheese and Ira's own caesar dressing served with a cheese cracker

Lamb Shank slowly simmered with tomatoes and vegetables

Grilled duck breast topped with an orange grand marnier sauce

Salmon wrapped in paper with baby tomatoes, sugar snap peas, asparagus and white wine

Airline chicken breast stuffed with goat chese, prosciutto, and basil served with a basil garlic pan gravy

Aged Angus rib eye grilled and topped with wild mushroom garlic butter

Bone in chop served with mango habanero barbeque sauce, topped with mango salsa

Tofu and vegetables woked in a ginger spicy curry sauce

Old world genoa pesto tossed with penne

Ask your server

Ira's old world meat sauce slowly simmered over pasta served with garlic bread

Savory cheesecake with 3 cheeses, roasted Poblano and a hint of chipotle served with mango salsa

Flash fried brussel sprouts served with a pepperoncini, basil sauce

Grilled bread served with Ira's special red pepper pesto

Mixed greens tossed with baby tomatoes, calamata olives, feta cheese and toasted pine nuts with a sun dried tomato vinaigrette

Baby spinach leaves with bacon, hard-boiled egg, and grilled asparagus with a blue cheese dressing

Hearts of Romaine with toasted pine nuts, freshly grated Parmesan and a special bold Caesar dressing topped with a cheese cracker

Marinated Chicken breast grilled over mixed greens with snap peas, carrots and water chestnuts with an Oriental dressing with more than a hint of ginger

Soup of the day (ask server) and small California salad

Creek stone ground chuck grilled with carmelized onion jam and bacon with lettuce and tomato on a ciabatta roll

Chicken salad served on a brioche roll

Fresh roasted turkey piled high with homemade cranberry sauce and sun-dried tomato cream cheese

Chicago Hot Italian Sausage with caramelized onions and special marinara sauce on a ciabatta roll

Grilled chicken breast with zesty house made barbeque sauce topped with roasted poblano and sweet red peppers and a slice of bacon served on a crusty ciabatta roll

Fried green tomatoes with bacon, lettuce and tomato on toasted bread

Two tacos with gulf shrimp a touch of garlic and tomato with coconut curry sauce and served with corn and black bean salsa and Asian slaw

Two tacos with brisket that was slow cook for hours in beer, vegetables and chipotles served with corn and black bean salsa and Asian slaw

Grilled salmon topped with a maple syrup, balsamic reduction served with mashed potatoes and sugar snap peas

Ira's old world recipe of a thick tomato sauce over pasta served with garlic bread

The Genoa Classic made with fresh basil, Parmesan cheese, toasted pine nuts and let's not forget the garlic, tossed with pasta and served with garlic bread

Homemade meatloaf topped with marinara served with mashed potatoes and vegetable

Ask your server

Classic pork stew from Italy with a little chile pepper and sweet red bells, tomatoes and vegetables slowly simmered

Made fresh, ask your server

Hearty chucks of corned beef, potatoes, peppers and onions

Thinly sliced, cured salmon nestled atop cream cheese and a fresh bagel, with shaved onions and capers

Toasted English muffin, with prosciutto, lightly poached eggs, finished with a hollandaise,

Poached eggs, served on a flaky puff pastry with sliced tomato and asparagus

Cinnamon bread French toast

Light and fluffy pancakes

Southern classic, buttermilk biscuits smothered in a sausage gravy

Ask your server

Savory cheesecake with 3 cheeses, roasted Poblano and a hint of chipotle served with mango salso

Flash fried brussel sprouts served with a pepperoncini basil sauce

Tortillas filled with local shrimp, tomatoes, and garlic. Topped with a coconut curry sauce

Mixed greens tossed with baby tomatoes, Kalamata olives and goat cheese with a basil vinaigrette

Baby spinach leaves with sautéed apples, candied pecans with an apple ginger vinaigrette

Hearts of Romaine with toasted pine nuts, freshly grated Romano cheese and Ira's own Caesar dressing topped with a cheese cracker

Jumbo Gulf shrimp, smoked Gouda grits, onion and pepper sauce

Parmesan cream sauce served on pasta

Ira's old world recipe of a thick tomato sauce over pasta

The Genoa classic made with fresh basil, Parmesan, toasted pine nuts and let's not forget the garlic. Tossed with pasta

Boneless filet of chicken in a creamy tomato sauce served on pasta

Tofu and vegetables worked in a spicy ginger curry sauce

Aged Angus ribeye steak and choice of eggs