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with Grilled Tomato Butter and Basil Oil
with Chipotle Jack Cheese Grits and Tequila Lime Sauce
with Red Chile Pomegranate Dipping Sauce
with Shallot-Black Pepper Vinaigrette and Sourdough Toast Points
tossed with Carrots, Red Onions and White Balsamic Vinaigrette
with Oven Dried Tomatoes, Roast Peppers, Feta Cheese and Marinated Olives
with Crispy Sweet Potatoes
with Gold Beets, Fresh Hearts of Palm and Lemon Basil Vinaigrette
with Blue Cheese Dressing, Bacon and Home Made Onion Rings
with Grilled Sourdough Croutons
with Smoked Cheddar, Pepper Bacon and Dijon Mayo
with Chipotle Sour Cream, Red Onion, Lettuce and Tomato
served with a bowl of Soup
with Pepper-Jack Cheese and Avocado Pico
with Butter Pickles and Provolone Cheese
with Asian "Field Green" Salad and Sweet Chili - Ginger Vinaigrette
with Organic Pear Tomatoes and Parmesan Cheese Sauce
with Rock Shrimp Etouffee and Iceberg Slaw
with Pomegranate Brown Butter and Bacon - Scallion Risotto
with Black Truffle - Champagne Sauce
with Spicy Pomegranate Dipping Sauce
with White Cheddar Polenta and Spicy Red Pepper Sauce
with Jalapeno Dip
with Serrano - Avocado Puree and Smoked Tomato Emulsion
with Black Pepper - Shallot Vinaigrette and Toast Points
with American Caviar, Lemon Chive Cream and Parsley Pesto
with Jumbo Lump Crab and Crispy Wontons
with Lemon Basil Vinaigrette and Mushroom Goat Cheese Tarts
with Jalapeno Jack Cheese Grits and Tequila Lime Sauce
with Mixed Fingerling Potatoes and Balsamic-Red Wine Sauce
with Bacon - Scallion Risotto and Pomegranate–Citrus Brown Butter
with Parmesan Potato Gratin, Root Vegetables and Shiner Bock Glaze
with Horseradish Whipped Potatoes and Port Wine Sauce
with Wild Mushroom Rice, Baby Brocolini and Sherry Butter
with Tiger Shrimp Dumplings and Spicy Ginger-Lemongrass Broth
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