Lunch

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

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

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

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

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

SWEET BREADS, HOUSE SELECTIONS, BUTTER, JAM & PRESERVES

MIX GREENS, POACHED EGG, RED POTATOE, HARICOT VERT, CHERRY TOMATOE, 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 EGG, CREAMY MAPLE BALSAMIC DRESSING .

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

House Salad and Soup of the Day

LITTLE GREEN SALAD – MIX GREENS, CORN, TOMATOES, CUCUMBER, ONION, CARROTS, APPLEWOOD BACON, CROUTONS
SIDE SPINACH – SPINACH LEAVES, MIXED BERRIES, BLEU CHEESE CRUMBLES, PECANS AND MANGO CITRUS VINAIGRETTE.

QUICHE OF THE DAY

CHICKEN SALAD, SPINACH SALAD AND FRESH FRUIT SALAD

LETTUCE, TOMATO, CHEDDAR, SMOKED BACON, ONION JAM, SWEET PICKLES, HERBED MAYO, SUNNY EGG ON A TOASTED ONION BUN.

SLICED TURKEY, CRANBERRY SAUCE, MELTED SWISS CHEESE, SPINACH AND HONEY, 12
MUSTARD ON A GRILLED CIABATTA BREAD.

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

LETTUCE, TOMATO, AVOCADO, HAM, TURKEY, BACON, ON HERB MAYONNAISE SERVED 10
ON SLICED CHALLAH BREAD.

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

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

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

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

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

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