Dinner

CHEF’S SELECTION FROM A VARIETY OF CHEESES ACCOMPANIED WITH SEASONAL FRUITS, CROSTINIS JAM AND PROSCIUTTO

CRAB CAKES, RITZ CRACKER CRUST, AVOCADO, GRAPEFRUIT, SWEET CORN, TOMATO AND HONEY MUSTARD

CALAMARI RINGS BREADED, FRIED AND SAUTEED WITH CHILI FLAKES COMPOUND BUTTER CHERRY PEPPERS, PEPPEROCINIS AND SPICES.

JALAPEñOS STUFFED WITH CREAM CHEESE, CHEDDAR CHEESE, SMOKED PAPRIKA AND WRAPPED IN BACON.

PERFECTLY TOASTED FLAT BREAD TOPPED WITH MELTED MOZZARELLA CHEESE, OLIVES, ROMA TOMATOES AND BASIL WITH A DRIZZLE OF TRUFFLE OIL.

SWEET BREADS HOUSE SELECTIONS JAM & PRESERVES

MIX GREENS, POACHED EGG, RED POTATOES, HARICOT VERTS, CHERRY TOMATOES OLIVES, AVOCADO, LIGHT HERB VINAIGRETTE & DRIZZLED WITH ANCHO PEPPER OIL.

CUCUMBER, CHERRY TOMATOES, MINT LEAVES, ONION, CILANTRO, BROCCOLI BALSAMIC REDUCTION & MANGO CITRUS VINAIGRETTE

CRISPY FRIED CHICKEN, BACON, TOMATO, CHEDDAR, CROUTONS, DEVILED EGGS, CREAMY MAPLE BALSAMIC DRESSING

BEEFSTEAK TOMATOES, MOZZARELLA CHEESE, SLICED CUCUMBER AND BASIL WITH PESTO AIOLI, DRIZZLED WITH BALSAMIC REDUCTION

CHEDDAR, SMOKED BACON, ONION JAM, PICKLES, HERB MAYO SUNNY EGG IN A TOASTED ONION BUN

SLICED TURKEY, CRANBERRY SAUCE, MELTED SWISS CHEESE, SPINACH AND HONEY MUSTARD IN A GRILLED CIABATTA BREAD

CHICKEN BREAST BATTERED AND FRIED TO PERFECTION, LETUCCE, TOMATO, CARAMELIZED ONION, MELTED MUENSTER CHEESE WITH A CHIPOTLE ADOBO SPREAD IN A TOASTED ONION BUN

LETTUCE, TOMATO, AVOCADO, HAM, TURKEY, BACON, HERB MAYONNAISE SERVED IN A SLICED CHALLAH BREAD

HERB ROASTED SHERRY MUSHROOMS AND ONION, TOPPED WITH TRUFFLE GARLIC BUTTER

SERVED ON ASPARAGUS AND ROASTED GARLIC BUTTER AND TOPPED WITH TOMATO, BASIL CORN AND BACON RELISH

SHRIMP SAUTEED WITH ARTICHOKES, YELLOW SQUASH, ZUCCHINI, CARROTS CHARRED BROCCOLI, CHERRY TOMATOES, PENNE PASTA WITH A BASIL AND RED WINE BUTTER SAUCE.

GRANDMA’S SMOTHERED CHICKEN, CHEDDAR CHIVE BISCUIT, CHORIZO GRAVY, WHIPPED POTATOES, SEASONAL VEGGIES

BLACK ANGUS RIBEYE, COUNTRY GRAVY, WHIPPED POTATOES AND ALMONDINE GREEN BEANS.

PORK CUTLET SERVED WITH A SIDE OF COLESLAW SALAD AND APPLE SAUCE

CHORIZO RISSOTO, YELLOW SQUASH, ZUCCHINI TOPPED WITH A BRANDY BUTTER

SERVED WITH GARLIC ARTICHOKES, CARAMELIZED ONIONS, BROCCOLI, HERB RED POTATOES & PESTO AIOLI