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Pan-sautéed in a garlic butter and white wine sauce. Served with a rustic baguette.
Served with assorted fruits, almonds, and a rustic baguette.
Chef's selection of smoked and cured meats, gourmet cheeses, lavash, and baked baguette.
Stuffed with spiced almonds and goat cheese.
Basil, diced tomatoes, minced garlic, diced onions, and Parmigiana-Reggiano atop toasted crostini.
Seasonal fruit compote topped and served with a warm baguette.
Grenache-infused black cherries and chardonnay-infused apricot layered with whipped goat cheese and served with crostini.
Spiced almonds with rosemary and chipotle spice.
Served with Lavash.
Cubed roasted chicken breast, grapes, dried cranberries, pecans, and red onions on a bed of mixed greens with a side of lavash. Served with your choice of dressing.
Arcadian greens, shredded Parmigiana-Reggiano, tomato, cucumber, pecan pieces, and lemon vinaigrette.
Arcadian greens tossed in cusabi dressing with cucumbers, tomatoes, red onion, pickled ginger, and sesame seeds. Topped with a sweet soy reduction.
Arcadian greens finished with a roasted Roma tomato vinaigrette.
Mixed greens topped with seared salmon, Mandarin oranges, candied pecans and a raspberry vinaigrette.
(½ lb.) Steakhouse burger pan-seared and topped with cheddar cheese, lettuce, tomatoes, and onions. Served on a brioche bun.
Served with melted baby Swiss cheese and a side of red wine au jus.
Ahi tuna lightly blackened with Asian slaw, sliced fresh jalapeños, and garlic wasabi aioli. Served on a brioche bun.
Roasted pork tenderloin, Parisian ham, Jarlsberg cheese, pickles, and mustard sauce on Cuban bread.
Free-range chicken breast coated in Panko bread crumbs, pan-fried, tossed in house-made hot sauce, and topped with blue Stilton.
Applewood smoked bacon, tomatoes, and mixed greens with warm feta cheese spread on Italian white bread.
(½ lb.) Steakhouse burger pan-seared and topped with the chef's choice of accompaniments. Served on a brioche bun.
Served rare with seaweed salad, pickled ginger and sliced cucumber, wasabi aioli, and sweet soy glaze.
Applewood smoked bacon wrapped around diver scallops and drizzled with house-made sweet Thai chili glaze.
Sautéed in white wine with red onion, cherry tomato, garlic, and tarragon.
(2) Lightly blackened fresh catch with Asian slaw tucked into flour tortillas, topped with diced tomato, and finished with a squeeze of lime.
Panéed chicken breast strips piccata-style with tomato, caper, red onion, and garlic in a classic white wine butter sauce. Served over baby spinach.
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