Plugin Karaoke - Hallandale Beach, FL

Vegetarian. Served with a trio tortilla chips and pico di gallo.

Vegetarian. Sauteed Brussel sprouts tossed in a tangerine sweet chili soy glaze.

Vegetarian. Topped with creamy edamame, fire-roasted red peppers, crispy pita, and crude vegetables.

Vegetarian. Roasted with virgin olive oil until crisp and tender on the inside. Served with an artichoke heart and roasted pepper tahini sauce.

Vegetarian. Baby kale leaves tossed with romaine, house croutons, shaved Parmesan, and creamy Caesar dressing.

Vegetarian. Traditional bruschetta salad with Buffalo mozzarella and garden fresh tomato wedges tossed with fresh basil, garlic, aged balsamic vinegar, and extra virgin olive oil.

Vegetarian. White and red cabbage tossed with fresh ginger, sesame seeds, sprouts, cashews, and a light Asian rice wine vinaigrette.

Grilled sliders topped with American cheese on a brioche bun and served with french fries.

Vegetarian. Penne pasta tossed with creamy cheese sauce and topped with crunchy bread crumbs.

Vegetarian. Shredded mozzarella cheese and pizza sauce on a crisp grilled pizza.

All white premium chicken lightly breaded and served with french fries.

Dusted with powdered sugar and served with a trio of dipping sauces - caramel, raspberry, and chocolate. Great for sharing!

Traditional creamy cheesecake served with raspberry coulis and chantilly.

Chocolate fudge brownie and marshmallow cream served with vanilla bean ice cream.

Traditional creamy cheesecake served with raspberry coulis and chantilly.

Certified Angus beef topped with aged cheddar cheese, caramelized onion, and roasted garlic. Grilled to perfection and served on a crisp brioche bun.

Flash-fried chicken tender with ranch sauce served with sliced plum tomato and romaine lettuce on a brioche bun.

Slow roasted, off the bone, melt in your mouth shredded short ribs with Asian slaw, cherry pepper relish, and siracha crema.

A combination of raw salmon and tuna with cream cheese, avocado, cucumber, and scallion topped with masago.

Avocado, tuna, cucumber, and laced with creamy sriracha.

A combination of hass avocado and crab meat. cucumber on shrimp tempura with eel sauce and siracha.

Tempura shrimp, blackened ahi tuna, salmon, cucumber, avocado, cream cheese, spicy eel sauce, and tempura flakes.

Chef select fresh caught fish served in a soft flour tortilla stuffed with pico de gallo, tangy slaw, and drizzled with our house cilantro sour cream.

Roasted beef medallions on a homemade crispy thick tortilla served with black bean puree, creamy guacamole, pickled red onion, and queso fresco.

Crisp fried plantains topped with shredded grilled chicken breast and drizzled with a spicy chipotle sauce and garnished with a dash of pico de gallo.

Marinated in a sesame dressing with avocado, cucumber served on togarashi wontons.

Marinated in red wine and rosemary and served with chimichurri.

Roasted chicken, caramelized online, and red peppers topped with creamy pesto sauce.

Vegetarian. Roasted garlic, ricotta cheese, sauteed wild mushrooms, buffalo mozzarella, and shaved Parmesan cheese with white truffle oil drizzle on a crispy flatbread pizza.

Vegetarian. Sliced plum tomatoes, Buffalo mozzarella, baby kale, shaved Parmesan, and aged balsamic glaze.

Vegetarian. Shoestring fries.

Vegetarian. Shoestring fries tossed with shaved Parmesan cheese and herbs and drizzled with truffle oil.

Vegetarian. All-natural and served crisp.

Vegetarian. Beer battered onion rings served with a Cajun remoulade sauce.

A trio of tortilla chips topped with sliced jalapenos, 3 cheese Mexican blend, pico de gallo, and black beans drizzled with cilantro sour cream and grilled chicken.