CHILLED SUSHI-GRADE YELLOWFIN TUNA, SERVED RARE WITH ASIAN SLAW, SWEET TERIYAKI AND A SRIRACHA AIOLI DRIZZLE.

A CREAMY BLEND OF CHEESES, SPINACH AND ARTICHOKES, SERVED IN A SOURDOUGH BREAD BOWL WITH TORTILLA CHIPS AND CUCUMBER SLICES.

LAYERS OF CORN TORTILLA CHIPS, PULLED BBQ CHICKEN, BLACK BEANS, CORN, NACHO CHEESE SAUCE, BBQ SAUCE, RANCH AND BANANA PEPPERS.

FRIED TATER TOTS TOPPED WITH CHORIZO SAUSAGE, NACHO CHEESE SAUCE, FRESH PICO DE GALLO, AVOCADO, SOUR CREAM AND SCALLIONS.

GOLDEN FRIED RINGS, TENTACLES AND CHERRY PEPPERS, FINISHED WITH A SWEET CHILI SAUCE.

TEMPURA BATTERED AND LIGHTLY FRIED SHRIMP, TOSSED IN A SWEET CHILI SAUCE.

A MEDLEY OF RED PEPPER HUMMUS, WALNUT ENCRUSTED GOAT CHEESE, BLUE CHEESE, GRAPES, FIG JAM, PEPPERONI, PICKLES AND CUCUMBERS, WITH AN ARTICHOKE, TOMATO AND FETA SALAD, ACCOMPANIED BY CIABATTA AND NAAN.

PESTO, SHREDDED BRAISED SHORT RIBS, CARAMELIZED ONIONS, ROASTED TOMATOES AND WHITE CHEDDAR, FINISHED WITH ARUGULA AND A HORSERADISH TRUFFLE CREAM.

A RICH BEEF BROTH ONION SOUP WITH A HINT OF BRANDY AND FRESH HERBS, FINISHED WITH CROUTONS, A MELTED SWISS AND PARMESAN BLEND.

A MILDLY SWEET CREAM OF TOMATO SOUP WITH A HINT OF GARLIC AND PARMESAN.

SAUTÉED CHICKEN BREAST TOSSED WITH PESTO CREAM SAUCE, ROASTED TOMATOES, ARTICHOKES AND TAGLIATELLE, TOPPED WITH PARMESAN.

SLOW ROASTED SHORT RIBS, SERVED OVER AN ASPARAGUS AND PARMESAN RISOTTO, FINISHED WITH A RED WINE AU JUS AND TOPPED WITH FRIED LEEKS.

A MIXTURE OF GROUND BEEF, PORK AND VEAL WITH A SMOKY GLAZE, SERVED OVER ROASTED GARLIC MASHED POTATOES AND BROCCOLI, TOPPED WITH CRISPY ONION STRINGS AND SRIRACHA KETCHUP.

GRILLED SIRLOIN OVER MASHED POTATOES AND ROASTED BRUSSELS SPROUTS, TOPPED WITH SAUTÉED MUSHROOMS AND A CARAMELIZED SHALLOT DEMI-GLACE.

CAJUN SEASONED SIRLOIN STEAK TOPPED WITH AN HERB AND GARLIC INFUSED CHIMICHURRI SAUCE, SERVED WITH SEASONED FRENCH FRIES.

GOLDEN FRIED CHICKEN BREAST TOPPED WITH PESTO, REGGIANO, MOZZARELLA AND ROASTED TOMATOES, FINISHED WITH A BALSAMIC REDUCTION, SERVED WITH AN ARTISAN GREEN SALAD.

LIGHTLY FRIED CHICKEN SERVED WITH SAUTÉED GNOCCHI AND SPINACH, TOSSED IN A LEMON CAPER PARMESAN BUTTER SAUCE WITH FRIED SAGE.

PAN-SEARED BEEF TENDERLOIN WITH A WILD MUSHROOM BLEND, CARAMELIZED ONIONS AND A RICH, SALTED DEMI-GLACE, SERVED WITH CRISPY HERB SPÄTZLE.

BROCCOLI, MUSHROOMS, GREEN AND RED PEPPERS, TOSSED WITH CAVATAPPI PASTA IN A TOMATO CREAM SAUCE, TOPPED WITH SHAVED PARMESAN. AVAILABLE VEGAN UPON REQUEST.

A BLEND OF GOAT AND AMERICAN CHEESE ON GRIDDLED CIABATTA WITH ROASTED GARLIC AIOLI, ACCOMPANIED BY A MILDLY SWEET CREAM OF TOMATO SOUP.

100% PLANT BASED BURGER SERVED ON A BRIOCHE BUN WITH GARLIC AIOLI, TOPPED WITH A CHOICE OF CHEESE, LETTUCE, TOMATO AND RED ONION, ACCOMPANIED BY A PICKLE AND THE CHOICE OF ONE SIDE. AVAILABLE VEGAN UPON REQUEST.

SAUTÉED LINGUINI NOODLES TOSSED IN HOISIN TERIYAKI WITH BROCCOLI, CARROTS, CUCUMBERS AND RED PEPPERS, FINISHED WITH A SRIRACHA AIOLI DRIZZLE. AVAILABLE VEGAN UPON REQUEST.

RED PEPPER HUMMUS, RED ONION, FETA, ROASTED RED PEPPERS, SLICED OLIVES, SHAVED CUCUMBER AND ARUGULA, WRAPPED IN A WARMED NAAN. AVAILABLE VEGAN UPON REQUEST.

ROASTED TOMATOES, ARTICHOKES AND CAVATAPPI PASTA, TOSSED IN A CREAMY PESTO SAUCE AND FINISHED WITH SHAVED REGGIANO.