whipped chickpeas flavored with tahini, garlic, herbs, extra virgin olive oil and served with crispy corn tortillas and vegetables

baby arugula, red grapes, Danish blue cheese, toasted pecans, radish, cucumber, raspberry balsamic vinaigrette

tomato, provolone, basil, and burrata

please ask your server for this week's soup creation

honeydew, cucumber, pistachio, artisanal lettuce and served with a yogurt-mint dressing

Adobo and chipotle marinated and roasted chicken, pico de gallo, and queso fresco.

various cheeses served with fresh fruit, crostini, toasted pecans, apricot preserves

pork spiced with Latin seasonings served on a Cubano baguette with lettuce, tomato, pickle, and queso fresco

peppercorn and herb marinated turkey on brioche bun served with savoy cabbage slaw and an avocado sauce

slow roasted free range chicken, with chives, celery, red onion, and mayonnaise on a croissant

braised, smoked boneless angus beef with provolone cheese, tomato, lettuce, pickle, and served on a baguette with au jus

organic spice rubbed shrimp served atop savoy cabbage slaw with an avocado lime-sauce

bone-in angus beef ribeye steak with whipped gold potatoes, baby vegetables, and a rosemary demi-glace

served rare with an avocado, mango, bell pepper salsa and ponzu sauce

served with brown rice pilaf, baby vegetables, with a white peach-ginger glaze

accompanied with whipped gold potatoes, baby vegetables, and a lemon-caper tomato sauce

vanilla cheesecake and Belgian chocolate swirl in a cookie crust

a selection of three different homemade ice creams. ask your server for this week's creations

with mascarpone-vanilla mousse and home grown mint

served with berry sauce, mint, and whipped cream