cajun style with sauce remoulade
garlic, lemon, coral island cocktail
mix greens with black beans, roasted corn, cotija queso, tomatoes, tortilla crisps and avocado tossed with cilantro-lime vinaigrette, topped with blackened chicken breast
grilled new york strips served over romaine tossed with a horseradish-buttermilk dressing. with oven roasted potatoes finished with danish blue cheese crumbles
spears of romaine lettuce tossed in Tresetti's traditional style caesar dressing, romano cheese and anchovy filets
iceberg lettuce, tomatoes, grilled chicken, pancetta bacon, hard boiled eggs, green apples and blue cheese crumbles tossed with coral island dressing
served with seasonal fruit, garlic croutons, and balsamic vinaigrette
traditional frenchie meets oporto
soup of the day and Tresetti's spring mixed greens
mixed baby greens topped with seasnal fruit and our house made balsamic vinaigrette.
Mixed greens topped with blackened chicken, black beans, tomatoes, and avocado. Served with house made cilantro-lime dressing
Grilled protabella mushroom topped withh roasted vegetables with pesto and drizzled with balsamic reduction. Served with mixed greens
Cooked to order topped with tomato, red onion, and avocado. Wrapped in crisp lettuce and served with mixed greens
served over linguini tossed in a butter, white wine and garlic sauce finished with lemon zest and toasted crostini
stuffed with ricotta cheese, in fire roasted tomato crème sauce, spring mixed greens
chicken and andouille served over rice
black beans in spice, radically nice, served with mixed greens
cajun style with sauce remoulade, served with potato and vegetable of the day
beef tenderloin braised in a mushroom-chianti demi glaze. served atop butter noodles and finished with sour cream and potato straws
grilled portabella mushroom, roasted red peppers and vegetables served on a la brea baguette with pesto, mozzarella and drizzled balsamic reduction served with spring mixed greens
grilled angus new york steak with bbq sauce, served open face with a horseradish aioli topped with onion rings and crispy potato wedges
lightly breaded chicken breast, pan fried and topped with provolone cheese and roasted red peppers. served with garlic-lemon aioli on a french roll with spring mixed greens
slow roasted pork roast in an apricot glaze, served on a bun with cajun coleslaw and garlic fries
topped with lettuce, tomato, and thousand island. served with french fries and mixed green
topped with bacon, tomatoes, lettuce, and cheese. served with french fries
A salad with a kick! Topped with Bleu cheese crumbles and dressing
Hearty and delicious with a balsamic reduction. Served with fingerling potatoes and a mixed green salad.
Pepperjack, Bacon, Avocado
Baked Potato
Mixed baby greens topped with seasnal fruit and our house made balsamic vinaigrette. Add grilled chicken for some protein!
Southwest Chicken Salad Mixed greens topped with blackened chicken, black beans, tomatoes, and avocado. Served with house made cilantro-lime dressing.
Cooked to order topped with tomato, red onion, and avocado. Wrapped in crisp lettuce and served with mixed greens.
Topped with Mango Salsa and served with Pickled Cabbage
Served with a Maple Balsamic Glaze
Stuffed with 3 cheese’s served with Garlic Crostini’s and drizzled with Sciabica Mission Trail EVOO
Cajun style with sauce Remoulade
Garlic, Lemon, Coral Island Cocktail
Romaine Hearts, Pecorino Romano, Traditional Caesar Dressing, Anchovy Fillets
Served with Seasonal Fruit, Garlic Croutons, and Balsamic Vinaigrette
Traditional Frenchie meets Oporto
Chicken and Andouille served over Rice
Served Baja style with Cayenne Pepper and Cinnamon Butter Sauce. Served with Papa del Dia con Vegetales Mixtos
ightly Breaded, stuffed with Smoked Ham and Fontina Cheese, topped with a Champagne-Mushroom Crème Sauce served over Rice Pilaf and accompanied by Vegetable Du Jour
Oven Roasted Chicken Breast with Cipollini Onions, Mushrooms, Pancetta Bacon, and Chianti Reduction. Served with Herb Risotto and Vegetable of the Day
Smothered with Grilled Corn and Mango Salsa, served with Lemon Basmati Rice and Sautéed Vegetables
Topped with a Berry Glaze, served with Israeli Couscous with Cranberries and Sautéed Vegetables
With Prawns, Scallops, and Maine Lobster tossed in Lemon Fettuccini with a Spicy Lobster Crème Sauce, topped with Lemon Agrumato and Tomato Confit
Marinated in Molasses, Garlic, and Herbs. Topped with Mint Demi Glaze, served with Mashed Sweet Potatoes and Vegetable Du Jour
With Prosciutto and Provolone Cheese topped with a Porcini Mushroom Demi Glaze. Served with Garlic Mashed Potatoes and Seasonal Vegetables
With Artichokes, Kalamata Olives, Pesto Marinara Sauce, sprinkled with Feta Cheese, served with Herb Garlic Crostini
with brie and baguette
traditional frenchie meets oporto
Garlic, Lemon, Coral Island Cocktail
black beans in spice, radically nice, served with mixed greens
served over linguini tossed in a butter, white wine, and garlic sause finished with lemon zest and toasted crostini
stuffed with ricotta cheese, in fire roasted tomato crème sauce, and spring mixed greens
Topped with Lettuce, Tomato and Thousand Island, served with French Fries and Mixed Greens
cajun style with sauce remoulade
grilled portabella mushroom, roasted red peppers, and vegetables served on a la brea baguette with pesto, mozzarella, and drizzled balsamic reduction served with spring mixed greens
slow roasted pork roast in an apricot glaze, served on a bun with cajun coleslaw and garlic fries
Served with a Maple Balsamic Glaze
Garlic, Lemon, Coral Island Cocktail
Stuffed with 3 cheese’s served with Garlic Crostini’s and drizzled with Sciabica Mission Trail EVOO
Sundried Tomato-Balsamic Vinaigrette, topped with Garlic Croutons
Chicken and Andouille served over Rice
With Prawns, Scallops, and Maine Lobster tossed in Lemon Fettuccini with a Spicy Lobster Crème Sauce, topped with Lemon Agrumato and Tomato Confit
Cajun Style with sauce Remoulade. Served with Potato and Vegetables
Lightly Breaded, stuffed with Smoked Ham and Fontina Cheese, topped with a Champagne-Mushroom Crème Sauce served over Rice Pilaf and accompanied by Vegetable Du Jour
Served with Garlic Mashed Potatoes topped with a Wild Mushroom Demi Glaze
Topped with Lettuce, Tomato and Thousand Island, served with French Fries and Mixed Greens
Pair it with Chandon Brut Classic 187ml
With Chantilly Cream
With Chantilly Cream Pair it with Presidential 20yr. Tawny
With Amareno Cherries and Almonds Pair it with Ramos Pinto Collector, Porto Reserva
A Very Creamy, Chocolate Dessert with a Walnut Crust Topped with Chantilly cream Pair it with Presidential 30yr. Tawny
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
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.