take out

Blend of butternut squash, ginger, chile and coconut,

mix organic greens, grapes, Danish blue cheese, green apple, toasted almonds, and honey citrus vinaigrette

 served with a spicy pepper and caper emulsion, potatoes, red onion, tarragon oil and  spicy salad  

tossed in a beet and balsamic dressing, red onions, candied walnuts, queso blanco, and arugula 

grilled 8oz steak house blend burger, smoked bacon, beefsteak tomato, gruyere cheese, balsamic leek jam, and arugula salad

Blackened 8oz steak house blend burger, blue cheese, beefsteak tomato, red onions, and arugula

Handcut canadian salmon mixed with scallions, herbs and spices. served on a brioche bun with sesame ginger slaw, tomato and lemon aioli

served over sweet potato and coconut puree and Kale

 Roasted cauliflower then gently  tempura fried, glazed and served over soba noodle salad with vegetables

Served over Honey truffle spaghetti squash mushrooms and served with a pan Marsala sauce

braised for 7 hours and tossed with fettuccine pasta, extra virgin oil and grated Romano cheese 

served with fries