Food Menu

Chicken mixed with soy sauce, ginger, garlic, and water chestnuts set in fresh romaine lettuce and topped with green onions and sesame seeds.

Sauteed shrimp on a bed of creamy parmesan grits with our house Cajun spice blend.

Marinated rack of lamb served over a roasted garlic and mint mashed pea, with pickled Fresno pepper.

Sushi-grade Bluefin with avocado tossed in a light ponzu marinade, topped with sesame seeds, and served with nori.

Roasted cauliflower tossed in buffalo sauce, served with celery and ranch.

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

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.

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.

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

Dry rubbed and slow-cooked, then baked with our house barbecue sauce, served with fresh cornbread, baked potato, and green beans.

Trout filet butterflied and baked, then served over a garlic and beet puree with a lemon Burre Blanc, alongside asparagus

Flaky fresh mahi mahi, pan seared then
finished with a delicious umami butter.
Served over a bed of rice and side
green beans.

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

House-made chicken salad with grapes and pistachios, served on a buttery croissant with a side of kettle chips.

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

Juicy tenderloin bites with sauteed mushrooms, onions, Swiss cheese, and a horseradish aoli on a toasted sub roll.

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

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

Tri-colored quinoa, fried egg, avocado, and dynamite sauce. Topped with your choice of grilled chicken breast, jerked chicken breast, steak bites, or sauteed shrimp.