Field greens, walnuts, goat cheese, seasonal berries with balsamic vinaigrette.
Grilled chicken, sauteed brussel sprouts, broccoli, diced plum tomatoes over field greens with pesto sauce.
Field greens, kalamata olives, tomatoes, feta cheese, balsamic vinaigrette.
Shredded lettuce topped with kalamata olives, diced tomato, diced grilled chicken, topped with feta cheese, tzatziki, and red wine vinaigrette.
Romaine lettuce with parmesan cheese, croutons with caesar dressing.
Blackened salmon with dijon-lime sauce over field greens with roasted peppers, capers, and lemon vinaigrette.
Cheese ravioli tossed with portobello mushrooms in marinara with a touch of cream.
Served with marsala sauce and portobello mushrooms over spaghetti.
Served with penne in romano cream sauce.
Penne pasta with shaved Brussel sprouts, broccoli, peppers, lemon and olive oil.
Served with tomato sauce.
Tossed in a rose sauce with chicken.
Spaghetti pasta tossed with sun-dried tomatoes and homemade pesto.
Grilled and seasoned with Greek spices. Served with greek style roasted potatoes and asparagus.
Oven-baked and finished with lemon, olive oil, and dijon lime sauce. Served with greek style roasted potatoes and asparagus.
7-hour roasted leg of lamb marinated with greek spices. Served with greek style roasted potatoes and asparagus.
Flaky phyllo dough with a delicious soft custard covered in generous honey, shaped in wedges.
Lovely sheets of phyllo dough layered in a triangle with sweet syrup.
Fried fresh fish with shredded cabbage, cilantro, and old bay aioli on three corn tortilla.
Grilled chicken on ciabatta with lettuce, tomato, and spicy feta spread.
Roasted leg of lamb, marinated greek spices, goat cheese, roasted red peppers on a mini potato bun, with tzatziki.
Sauteed brussels sprouts, broccoli, diced plum tomatoes in pesto sauce, and field greens on a baguette.
Marinated chicken souvlaki wrapped in pita with lettuce, feta cheese, diced tomato, fresh dill, and tzatziki.
Roasted leg of lamb, marinated greek spices wrapped in pita with lettuce, feta cheese, tomato, fresh dill, and tzatziki.
Lemon herb grilled chicken, sliced Roma tomatoes, field greens, pesto sauce on ciabatta.
Roasted pork wrapped in pita with feta cheese, sliced Roma tomatoes, and shredded lettuce with horseradish aioli.
Roasted portobello, roasted red peppers with a bed of field greens served in a baguette with balsamic glaze.
Shredded pork with tzatziki, dill, red onions, and lime wedges on mini corn tortillas.
Angus beef patty with cheddar, bacon, lettuce, red onion, tomato, and bourbon BBQ sauce and rosemary fries.
Blackened salmon served over pita with field greens, tomatoes, and red onions with a dijon lime aioli.
Grilled flatbread with grilled chicken, diced tomatoes, red onions, kalamata olives, feta cheese, dill, and horseradish aioli. Served open-faced.
Served with balsamic glaze.
Rosemary french fries, melted cheese, and homemade gravy.
Choice of tomato sauce, pesto sauce, or olive oil.
Tomato sauce and provolone.
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.