Baby spinach, strawberries, toasted almonds, papayas, croutons and dressing made from crushed papaya seeds and rice wine vinegar. (Vegetarian, Gluten Free)
Shredded cabbage, pepper, carrots cilantro, papaya, crispy rice noodles and toasted sesame vinaigrette. (Vegetarian, Gluten Free)
Sweet bell peppers, jicama, mango and papaya on a bed of mixed greens. Drizzled with citrus-cilantro creamy vinaigrette. (Vegetarian, Gluten Free)
Mixed greens, apples, sugared pecans, dried cranberries, blue cheese crumbles served with raspberry vinaigrette. (Vegetarian, Gluten Free)
Served with a slice of gooey, herbed, melty cheesy bread. (Vegetarian, Gluten Free)
Greens, kalamata olives, pepperoncini, feta cheese, tomatoes, croutons, and oregano vinaigrette. (Vegetarian, Gluten Free)
We ripped off this salad from a restaurant in Fort Wayne, IN! Chopped lettuce, peppers, croutons, cheese, bacon bits, and a creamy velvety red wine vinaigrette.
Romain, toasted pecans, red onions, strawberries and her secret poppyseed dressing. (Vegetarian, Gluten Free)
With a dash of flavorful "liquid Aminos," the healthier version of soy sauce. (Vegan)
Grilled meats or vegetables skewered and cooked the Indonesian way with peanut sauce.
Thin lavish-like crust, choose from: Choked Chicken, Pepperoni & Cheese, Brie, or Vegan offering of the day.
Our attempt at stealing and copying a dish we had in LA and loved! Breaded tiny bites of rock shrimp and a spicy sambal-garlic creamy toss-sauce.
Hand-raised oysters, lightly fried & served with chipotle remoulade. Served with sticky hot pearl onions...and she thought she was the cultured one.
California dates filled with mascarpone, mission figs stuffed with chevre and Calimyrna figs jammed with blue cheese. (Vegetarian, Gluten Free)
Three tastes of crispy baked cheese wafers with assorted fillings, changes daily. (Vegetarian, Gluten Free)
For the Carnivore: Jam packed with sausage & cheese. For the Herbivore: Packed with vegetable hash, (Vegan)
Cheeses, crispy artichoke hearts with tortilla chips. (Vegetarian)
With browned butter, herbs, almonds and enoki straw mushroom garnish. (Vegetarian)
Crispy chicken wings with two Thai sauces: Sweet Chili & Peanut.
A sampling of all three of our daily soups.
Tossed with "mapled" Superstuff and served with apricot orange ketchup. (Vegan, Gluten Free)
With two dipping sauces: Ginger garlic cilantro and Zesty marinara
Tossed in our house "Superstuff" seasoning and served with a trio of dippers: Sundried Tomato Aioli, Curried Ketchup, and Ranch. (Vegetarian, Gluten Free)
White shrimp sauteed with rum, wine, shallots, leeks, green onions, mushrooms, parmesan cheese and cream. (Gluten Free)
Tender shrimp, flash sautéed with almonds, grapes, shallots and green onions…then kissed with a hint of mustard, brown sugar, wine and toasted almonds. (Gluten Free)
Salmon filet seared then roasted with macadamia nuts, white wine, butter and herbs. (Gluten Free)
A dinner sized portion of the dish that we have attempted to steal and copy from a place in LA! Breaded tiny bites of rock shrimp and a sambol-garlic creamy toss-sauce.
Three tacos and a plate full of goodies to try to wedge in, too.
A dinner sized portion of our appetizer ravioli that is tossed with browned butter, herbs, almonds & enoki straw mushroom garnish. (Vegetarian)
St. Louis style with a BBQ sauce that is slightly sticky & slightly spicy-these are fall off the bone tender! Served with house made chips and cole slaw. 1/2 Rack: $13.95.
Smother it with mushrooms, onions and provolone cheese…add $2.95 / Avocado $1.95
Layers of Hereford Beef steak medallions, caramelized onions, rich broth & Swiss Cheese.
Atop a plate of pasta, then topped with marinara and oozing melted cheese and served with that doggone addictive cheesy bread.
A skinless, boneless breast slathered in fresh herbs. (Gluten Free)
The same rum, wine, shallot, leek, green onion, mushroom and parmesan cream sauce that goes on our drunken shrimp! (Gluten Free)
Fork tender chunks of bistro beef, potatoes, carrots, and rich beef broth with a warm roll to sop up all of the leftover beef "nectar."
No breast, just legs and thighs! Braised slowly in an aromatic broth for hours, then drizzled with honey and broiled til the skin is crispy.