Rich beef broth with sweet yellow onions, topped with toasted gruyere cheese.
Mixed greens, tomatoes, cucumbers, and carrots tossed in a balsamic vinaigrette.
Romaine tossed in Caesar dressing, topped with shaved parmesan and home-made croutons.
Mixed greens, carrots, and toasted sesame seeds tossed in a sesame ginger soy dressing, topped with tortilla crisps and pickled cabbage slaw.
Baby spinach and field mushrooms tossed in a pancetta mustard vinaigrette, topped with a grilled filet of Atlantic salmon.
Grilled marinated steak served atop mixed greens, tossed with roasted shallots and bleu cheese dressing, and finished with bleu cheese crumbles.
Mixed greens with candied walnuts, goat cheese, lemon vinaigrette.
Served with potato puree and finished with a demi-glace.
Mini jumbo lump crab cakes served over crispy sweet potatoes, topped with a roasted red pepper remoulade.
Grilled beef tenderloin skewers with cherry tomatoes and sliced zucchini.
Wild mushrooms, basil, butter, and white truffle oil.
Sauteed shrimp in a garlic-white wine butter sauce.
Pan seared beef tenderloin served with potato puree and topped with a demi-glace.
Baked until crispy, finished with balsamic reduction.
Blackened salmon filet with pan seared artichoke hearts, finished with a pesto cream sauce.
Marinated and grilled portobello mushroom cap topped with herb-whipped goat cheese.
Grilled marinated eggplant, zucchini, and yellow squash.
Thinly sliced grilled zucchini wrapped around herb-whipped goat cheese and roasted peppers, enveloped in phyllo, baked, and finished with bechamel.
Fresh buffalo milk mozzarella, sliced tomatoes, and basil drizzled with balsamic reduction.
Garlic toasted bread with fresh tomatoes and parmesan.
Puree of olives, sun dried tomatoes, garlic, and extra virgin olive oil. Served on herbed croutons and topped with feta cheese.
Puree of chick peas, tahini, lemon juice, olive oil, and garlic. Topped with chopped tomatoes and served with toasted pita.
Mini mixed greens salad with sliced dates, wrapped in paper thin Prosciutto di Parma and finished with a splash of red chili oil.
Smoked chicken, sun dried tomatoes, and baby spinach tossed in a pesto cream sauce with fettuccini and topped with toasted pine nuts.
Italian carnaroli rice with porcini mushrooms and green peas, finished with white truffle oil.
Seared rare with potato puree, vegetable medley, and a spicy mango salsa.
Topped with avocado butter and served with potato puree and vegetable medley.
Served with potato puree and sauteed asparagus, finished with a demi-glace.
Served with potato puree and sauteed asparagus, finished with a demi-glace.
Lemon puree, spinach salad and chermoula.
Classic Italian dessert layered with Amaretto, Brandy, infused espresso, soaked Ladyfingers, thick mascarpone cream and topped with ground Belgium Callebaut Chocolate.
Layered chocolate cake, chocolate mousse and chocolate ganache.
Hours of Service:
Friday: 12:00pm - 9:00pm
Monday: 12:00pm - 9:00pm
Tuesday: 12:00pm - 9:00pm
Saturday: 6:00pm - 9:00pm
Thursday: 12:00pm - 9:00pm
Wednesday: 12:00pm - 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.