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with white balsamic vinaigrette
with purple cabbage slaw and lemon, basil tartar sauce
with guacamole, salsa and sour cream
with Thai sweet chile glaze
with feta cheese, Kalamata olives, cucumbers, sliced tomato, roasted red peppers and toasted pita points
with caramelized onions, hot peppers and melted Monterey jack cheese
with iceberg lettuce, crumbled applewood smoked bacon, bleu cheese, cherry tomatoes and white balsamic vinaigrette
over baby arugala with sliced apples, pears, goat cheese and whole grain, honey Dijon dressing
with spice roasted walnuts and red grapes over mixed greens, cucumbers, tomatoes, toasted pita points and house vinaigrette
with toasted walnuts, sliced strawberries, crumbled bleu cheese and poppyseed vinaigrette
with roasted Turkey, avocado, egg, bacon, hot pepper cheese, cucumber, sprouts and creamy peppercorn ranch dressing on mixed greens
with grilled chicken or shrimp on chopped romaine lettuce and house made dressing
over mixed greens with goat cheese, baby roma tomatoes, sweet potato chips, sliced cucumber and tomato, tarragon vinaigrette
with fresh mozzarella, toasted pine nuts, plum tomatoes, basil oil and balsamic vinegar over romaine lettuce
with caramelized onions and sauteed mushrooms
roasted turkey, fontina cheese, caramelized apples and applewood smoked bacon on grilled sourdough
with lemon, basil tartar sauce
with sushi rice, rice wine marinated cucumbers, purple cabbage slaw, baby spinach and sweet soy in a warm flour tortilla
with sauteed mushrooms, swiss cheese and applewood smoked bacon on toasted bakery roll
with hummus, feta cheese, sliced tomato, cucumber and olive tapenade
with chef preparation
buttermilk dipped with fresh tomato sauce
with spicy mango chutney
smoked fish trio with pickled red onion and horseradish cream
with toasted pita points, feta cheese and olives
with soy and rice wine dippy sauce
with Thai red curry sauce
with chipotle honey mustard
with fruit and toasted baguette
with bacon and cornbread croutons
with Asian pears, Maytag bleu cheese, spiced walnuts and house vinaigrette
with baby arugala and pomegranate vinaigrette
with honey, roasted shallot vinaigrette
with baby spinach, fresh basil, toasted pine nuts and extra virgin olive oil
with house made Italian sausage, roasted fennel and fresh tomato sauce
with shrimp, scallop, lump crab, lemon, garlic and white wine
with crab spring roll, wasabi, pickled ginger and sweet soy
with garlic, chive mashed potatoes
with Creole remoulade
with jalapeno cornbread
with blood orange, water chestnut and baby arugala salad
with beer battered onion rings and horseradish cream
with parsley, lemon, caper butter
with garlic mashed potatoes, roasted shallots and shiitake mushrooms
with bacon and bleu cheese on a toasted Brioche bun with waffle fries
with Creole remoulade on a toasted Brioche bun with waffle fries
over baby arugala with apples, pears, goat cheese crumbles and honey Dijon Dressing
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