Topped with crumbled blue cheese, Idaho mashed potatoes, asparagus spears, and balsamic reduction. Served with Caesar salad, mandarin oranges, red onion, almonds, and citrus vinaigrette.
Idaho mashed potatoes, yellow and green squash, and spiced pineapple chutney. Served with Caesar salad, mandarin oranges, red onion, almonds, and citrus vinaigrette.
Parmesan risotto cake, asparagus spears, and port demi-glace. Served with Caesar salad, mandarin oranges, red onion, almonds, and citrus vinaigrette.
Coquilles St Jacques, wilted baby spinach, herb-roasted fingerling potatoes, and sherry cream sauce. Served with Caesar salad, mandarin oranges, red onion, almonds, and citrus vinaigrette.
Smokey bean and corn medley, wilted baby spinach, and avocado cilantro puree. Served with Caesar salad, mandarin oranges, red onion, almonds, and citrus vinaigrette.
Herb-roasted fingerling potatoes, haricot verts, and creole tartar sauce. Served with Caesar salad, mandarin oranges, red onion, almonds, and citrus vinaigrette.
Moroccan spice, wild and long grain rice, yellow and green squash, and meshiywa Tunisian salsa. Served with Caesar salad, mandarin oranges, red onion, almonds, and citrus vinaigrette.
Breaded eggplant, herb-roasted fingerling potatoes, haricot verts, roasted red pepper marinara, and lemon ricotta. Served with Caesar salad, mandarin oranges, red onion, almonds, and citrus vinaigrette.
Braised pork, tomatillo sauce, jicama, and green apple slaw on brioche slider rolls.
Pesto, asparagus spears, peas, roasted red peppers, red onion, and balsamic reduction.
A pound of mussels served with your choice of roasted red pepper, marinara, or Thai coconut broth.
Flat iron steak, compound herb butter, and French fries.
Grilled chicken, hand-rolled mozzarella, sliced garden tomatoes, basil, extra virgin olive oil, and balsamic reduction.
Olive oil, garlic herb marinade, mixed greens, peperoncino, Parmesan cheese, and lemon thyme vinaigrette.
Grilled tenderloin medallions on top of a field of greens and roasted tomatoes. Served with shoestring potatoes and blue cheese dressing.
Red onions, caramelized walnuts, raisins, sliced button mushrooms, mandarin orange slices, and a sweet balsamic vinaigrette.
Pita bread brushed with pesto sauce, heirloom tomatoes, hand-rolled mozzarella, balsamic reduction, and served with a house salad.
Grilled chicken breast, chopped romaine, sliced tomatoes, crispy bacon, sliced avocado, and blue cheese dressing.
Grilled chicken breast, garden tomato slices, green leaf lettuce, avocado, bacon, and blue cheese on a ciabatta roll. Served with French fries.
Open-face, cold-smoked salmon on ciabatta bread with red onions, capers, and a Dijon-dill sauce. Served with French fries.
Fresh lump crab meat, open-faced with green leaf lettuce, and provolone cheese served on a ciabatta roll. Served with French fries.
Roasted peppers, garden tomatoes, fresh spinach, provolone cheese, and pesto mayonnaise on a ciabatta roll. Served with French fries.
Grilled to your temperature, served with green leaf lettuce, red onions, garden tomatoes, Cajun mayonnaise, and cheese on a ciabatta roll. Served with French fries.
Sliced hard and soft salami, provolone cheese, green leaf lettuce, red onion, and roasted tomatoes with oil and vinegar olive spread on an onion baguette. Served with French fries.
Served with melted brie, caramelized onions, and granny smith apples on a toasted brioche roll. Served with French fries.
Goat cheese and caramelized red onion on puffed pastry.
Grilled tenderloin medallions over baby greens with blue cheese.
Heirloom tomatoes, fresh basil, and balsamic reduction.
Served with Dijon dill sauce.
Shrimp and scallop mousse. Thai coconut broth.
Wrapped in prosciutto and balsamic reduction over mixed organic greens.
Creamy blue cheese and buffalo spicy sauce.
Hand-rolled mozzarella, fresh chopped basil, seasoned extra virgin olive oil, and balsamic reduction.
Grilled pita wedges, red grapes, and mixed organic greens.
Wild mushrooms, potato tuilles, microgreens with brie cheese, and truffled vinaigrette.
Olive oil, garlic herb marinade, mixed greens, peperoncino, Parmesan cheese, and lemon-thyme vinaigrette.
Hours of Service:
Friday: 12:00PM - 09:00PM
Monday: Closed
Sunday: 11:30AM - 01:00PM
Tuesday: 12:00PM - 09:00PM
Saturday: 12:00PM - 09:00PM
Thursday: 12:00PM - 09:00PM
Wednesday: 12:00PM - 09:00PM
(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.
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