dusted in masa harina and flash fried, jicama radish salad in a fiery lemon sambal sauce
roasted golden and tossed in a sweet and tangy chili sauce over veggie crudites
grilled and chilled green tigers served with tortilla chips and a spicy southeast asian remoulade
jalapeno bacon, chorizo, grilled steak and fresh made cheese sauce on crisp tortilla chips with a roasted pepper pico de gallo
grilled veggies, roasted garlic and kalamata olives served with warm flatbread and hummus
fresh from nova scotia, pan roasted with brown butter and scallions, with crisp fries under chili and lemon aioli
fresh maryland blue crab super lump served in crisp panko over lobster butter and tomato coulis garnish
grilled apples and roasted walnuts stuffed in a flour tortilla with chihuahua and goat cheese, jalapeno honey crema
double cream daffinois, herbed gouda, menage, stilton bleu and farmstead parmesan with accoutrements
fresh blue points oysters flash fried in and served with a lemon sambal sauce for dipping
simmered in an herb bouillon with local aromatics
with local sausage and veggies in rolling meadows ale
roasted beets, field greens, brown butter balsamic, herbed chevre
homemade dressing, crumbled roquefort and candied walnuts
artichokes, dijon vinaigrette, sun-dried tomato, parmesan frico
11oz hand cut, charbroiled under chipotle compound butter, garlic mashed potatoes and crisp onion frites
cold-water tail broiled in shell and poached in lemon pinot beurre blanc, garlic mashed potatoes add a tail20
tender chicken sauteed over chorizo dirty rice and set over a zesty chipotle citrus vinaigrette
fresh filet pan seared in a gremolata panko crust over pasta in a grilled sausage and veggie ragout
fresh local veggies tossed with pasta in a light cream sauce and garnished with white truffle oil
double cut, wrapped in jalapeno bacon and charbroiled over garlic mashed potatoes and cabernet demi-glace
fresh from shell, pan seared over slow cooked greens with aromatics potatoes and guanciale
hand cut of beef tenderloin, charbroiled with rosemary butter, au gratin potatoes and grilled asparagus imperial crab stuffed 5 add a tail 20
number 1 sushi grade seared rare in sesame over kohlrabi rock shrimp salad in a citrus soy vinaigrette
imported from new zealand and broiled over cabernet demi-glace, garlic mashed potatoes and herbed chevre
fresh filet blackened with zucchini batons over pasta tossed with fresh oregano and lemon infused olive oil
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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.
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