A blend of iced tea and fresh squeezed lemonade.
A baked walnut and dried cranberry crusted goat cheese medallion over mixed greens with walnuts, golden raisins, dried cranberries and cilantro lime dressing.
Fresh burrata cheese, cherry tomatoes, caper berries, avocado wedges and fresh basil, drizzled with olive oil and balsamic reduction.
Avocado, alfalfa sprouts, watermelon radish and lime cilantro drizzle on a multigrain toast.
Crisp iceberg lettuce, crumbled bacon, Gorgonzola cheese, tomatoes, glazed pecans and ranch dressing.
Two shrimp cakes with caper remoulade, served with baby spinach and roasted bell peppers, tossed with lemon shallot vinaigrette.
A scoop of our 3 favorite salads: white albacore tuna, classic chicken and egg salad on a bed of house salad with lemon vinaigrette.
Grilled chicken breast with napa, green and red cabbage, Brussels sprouts, carrots, kohlrabi, mandarin oranges and snow peas, topped with crispy wontons, roasted almonds, sesame seeds and Asian plum ginger vinaigrette.
Grilled chicken breast over a bed of mixed greens with poached pears, fresh strawberries, grapes, Gorgonzola cheese, pistachio nuts and our wild berry vinaigrette.
Crispy almond coated chicken breast over mixed greens with Brie cheese, Gala apples, glazed pecans, dried figs and balsamic vinaigrette.
Grilled marinated salmon fillet, over a bed of kale, shredded carrots and red cabbage, tossed with organic couscous and quinoa, dried cranberries, glazed pecans, mandarin oranges and lemon shallot vinaigrette.
Grilled Cajun shrimp over romaine lettuce, with avocado, roasted corn, diced tomatoes, black and white beans and cilantro lime dressing.
Chopped top sirloin steak over romaine lettuce with avocado, asparagus, roasted bell pepper, hard-boiled eggs, tomatoes, fontina cheese and ranch dressing.
Grilled chicken breast over iceberg lettuce with cherry tomatoes, cucumbers, capers, red onions, Kalamata olives, fresh basil, feta cheese and sumac vinaigrette.
A Bloomingdale's favorite for many years, made with a special blend of light mayonnaise, celery and a touch of our special seasoning.
A Bloomingdale's favorite for many years, made with a special blend of light mayonnaise, celery and a touch of our special seasoning.
Grilled chicken breast, avocado, dried cranberries, dried figs, roasted pecans, fontina cheese and mixed greens, dressed with truffle aioli, wrapped in a warm sun-dried tomato flour tortilla.
Cajun shrimp, avocado, roasted corn, pico de gallo, black and white beans and mixed greens, dressed with ranch dressing, wrapped in a warm spinach flour tortilla.
Oven roasted turkey breast, crisp bacon, lettuce and tomatoes, a triple decker on toasted sourdough.
Sauteed strips of top sirloin steak, grilled onions, mushrooms and roasted red and yellow bell peppers with melted cheddar cheese on baguette.
Our special blend of ground beef with cheddar cheese, sauteed mushrooms and caramelized onions on a seeded roll.
Ground turkey seasoned with Mediterranean herbs and served with our special Greek spread of sour cream, chopped cucumbers and feta cheese on a wheat Greek yogurt bun.
Sautéed artichoke hearts, squash, zucchini, eggplants and mushrooms, wrapped in a spinach flour tortilla with baby arugula, cherry tomatoes, basil and avocado, .
Grilled chicken breast, crisp bacon, cheddar cheese, roasted jalapeno peppers, tomatoes, iceberg lettuce and Russian dressing on a brioche bun.
Grilled sole fillet served with rice, topped with Kalamata olives, baby spinach, tomatoes and red onions, tossed in balsamic vinaigrette, garnished with shaved Parmesan.
Sauteed diced chicken breast blackened with Cajun spices, artichoke hearts, asparagus and sun-dried tomatoes, tossed with penne in a Romano cheese cream sauce.
Pan seared Cajun salmon fillet served with basmati rice, jambalaya vegetables and tomato shrimp bisque.
Sautéed strips of top sirloin steak with mushrooms, tossed with fettuccine in a sour cream sauce.
Sauteed shrimp & salmon with mushrooms, zucchini, squash, cherry tomatoes, baby spinach and Kalamata olives, tossed with fettuccine in a tomato shrimp bisque, garnished with cilantro.
Top sirloin steak medallions, marinated in and served with chimichurri sauce, fingerling potatoes and broccolini
Caramelized brulee cheesecake with a golden graham crust, topped with a caramel sauce finish.
Flaky crust filled with caramelized fresh sliced apples.
Vanilla gelato swirled with caramel, almond crunch and strawberries, topped with slivered almonds.
Hours of Service:
Friday: 10:00AM - 04:00PM
Monday: 10:00AM - 04:00PM
Sunday: 10:00AM - 04:00PM
Tuesday: 10:00AM - 04:00PM
Saturday: 10:00AM - 04:00PM
Thursday: 10:00AM - 04:00PM
Wednesday: 10:00AM - 04:00PM
(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.