Food Menu

Cold-cooked shrimp served with fresh tomato,
onion, cilantro, and citrus pico. They are paired
with sliced avocado and tortilla chips.

Tart Granny Smith apples mixed in with
soft brie cheese and fall spices, baked
into a flaky crust.

Slow-cooked pork belly with a cinnamon dry
rub and sweet bourbon glaze, finished with a
topping of vanilla icing.

Two flavorful tacos filled with plump shrimp, crisp cabbage, creamy avocado, smoked Gouda, red onions, and a zesty dynamite sauce, all wrapped in soft flour tortillas. Served alongside our cilantro lime rice.

Fresh calamari with a roasted tomato white
wine sauce, with garlic and basil. Served with
warm pita on the side.

Grilled chicken breast, bacon, blue cheese, boiled egg, red onion, tomato, and cucumber served over top of a bed of mixed greens.

Mixed greens, grilled steak, diced tomato, red onion, dried cranberries, and walnuts. Served with a honey mustard vinaigrette.

Fresh kale with sliced Granny Smith apples,
chopped onion, sweet potato, and parmesan
cheese. Served with our maple vinaigrette.

Blue cheese, Ranch, French,
Oregano Vinaigrette, Apple Honey Vinaigrette, Raspberry Vinaigrette, Balsamic Vinaigrette, Maple Vinaigrette

A delightful blend of caramelized onions, mushrooms, and garlic in a creamy chicken stock base.

Be sure to ask your server about our weekly featured soups! Subject to availability.

6oz certified Angus beef filet char-grilled to your liking. Served with roasted fingerling potatoes, asparagus, and a port wine butter.

Upgrade to “The Way” with bleu cheese,
panko crust, and port wine compound butter
for $4

14oz hand-cut New York strip. Served with
baked potato, asparagus, and finished with
Paris compound butter.

Sweet and savory marinated pork
tenderloin, perfectly roasted and sliced
over fragrant jasmine rice. Served with the
chef's selection of seasonal vegetables.

Black pepper-crusted yellowfin tuna seared and sliced over our cilantro lime jasmine rice with cucumbers, avocados, red onions, and carrots with a sweet chili sauce.

Buttery pretzel-crusted Asian grouper served over cranberry wild rice with a creamy champagne sauce.

Wild-caught salmon baked with lemon and thyme. Served alongside roasted fingerling potatoes and our glazed Brussels sprouts with a creamy white wine sauce.

1/2 1b of fresh ground beef on a toasted brioche bun with lettuce, tomato, and pickle. Add your choice of cheese and toppings for $0.25.

CHEESE
American, Swiss, Cheddar, Smoked Gouda, Blue Cheese, Pepper Jack, Mozzarella

TOPPINGS
Grilled Onions, Sautéed Mushrooms, Avocado, Jalapeños, Chipotle Mayo
Bacon $1 Fried Egg $1

Grilled chicken, fresh basil pesto, thinly sliced tomatoes, and fresh mozzarella served on a toasted sub roll.

Pork sausage, chopped sweet potatoes, and
goat cheese meld together with berbere
spice baked into a golden pie crust.

Fresh chicken salad with grapes, celery, dill, and thyme on our toasted wheat berry bread.

Pulled pork, ham, Swiss cheese, pickles, and Dijon mustard, on two toasted slider buns. Served with a side of crispy chips.

Marinated chicken breast, topped with creamy Havarti cheese, crispy bacon, and refreshing mango salsa, on a toasted bun. Served with a side of chips.

Beef tenderloin, havarti cheese, and sweet onion bacon jam. Served on a crisp flat bread topped with mixed greens, tomato and garlic aioli.

Crispy flatbread topped with thin sliced prosciutto, sweet fig jam, creamy goat cheese, and fresh cilantro chimichurri.

A crispy flatbread topped with our homemade tomato sauce, fresh mozzarella, basil, parmesan, garlic oil, and balsamic glaze.

Potato Wedges
Truffle Parmesan Wedges
Baked Potato
Baked Sweet Potato
Roasted Fingerling Potatoes
Chips
Asparagus
Green Beans
Glazed Brussel Sprouts
Vegetable Du Jour