Fontina cheese and fig balsamic glaze on asiago ciabatta roll. Served with herb-seasoned fries.
Hand-rolled meatballs topped with house-made marinara and a 6-cheese blend on a toasted baguette with herb-seasoned fries.
Fontina, marinara, and garlic aioli. Served with herb-seasoned fries.
Colby and Monterey Jack cheese, fig balsamic glaze, shredded lettuce, and crispy onion served with herb-seasoned fries. Our blend is ground fresh daily in house-short rib, brisket, chuck, and filet mignon.
House special recipe. Served with garlic flatbread.
Pastina, fresh spinach and carrots, and savory meatballs in chicken broth topped with parmesan cheese.
Meatballs with whipped herbed ricotta in marinara sauce. Served with garlic flatbread.
Meatballs in a tomato vodka sauce. Served with garlic flatbread.
Chicken breast with roasted mushrooms in a rich marsala wine sauce over broad egg noodles. Served with French green beans and roasted tomatoes.
Tender roast beef served over puff pastry in rich gravy with fingerling potatoes, tri-colored carrots, cipollini onions, a medley of French green beans, and roasted tomatoes.
Wild-caught grouper. Served with Asian cucumber salad.
Argentinian red shrimp in a tomato vodka sauce served over mezze rigatoni.
Jumbo lump crab and French green beans with roasted tomatoes and a wild rice salad with a side of lemon tarragon aioli.
Two 4-oz filet mignon medallions and a jumbo lump crab cake with heirloom fingerling potatoes and French green beans with roasted tomatoes.
Filet mignon medallions over bordelaise sauce with heirloom fingerling potatoes and tossed salad.
Rosemary, garlic, and olive oil served with French green beans, roasted tomatoes, and herb-seasoned fries.
Grape tomatoes, roasted artichokes, cucumbers, sweety drop peppers, Kalamata olives, pine nuts, and a 3-cheese blend tossed with parmesan peppercorn ranch.
Colossal lump crab, Argentinian red shrimp, avocado, French green beans, sliced tomatoes, potato croutons, egg, walnuts, and seasonal berries tossed with champagne vinaigrette.
Artisan lettuce blend with craisins, cucumber, watermelon radish, pecans, sunflower seeds, and shaved parmesan Reggiano tossed in an apple cider vinaigrette.
Hours of Service:
Friday: 10:00AM - 08:15PM
Monday: Closed
Sunday: Closed
Tuesday: Closed
Saturday: 10:00AM - 08:15PM
Thursday: 10:00AM - 08:15PM
Wednesday: 10:00AM - 08:15PM
(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.