Lunch

Grilled chicken and kale with red grapes, queso fresco, green apples, crispy chickpeas and lemon tahini.

Grilled Faroe Island Salmon served with a Greek-Inspired Orzo Salad featuring Dried Apricots, Mixed Olives, Cucumbers, Cherry Tomatoes, Arugula, and Lemon Extra Virgin Olive Oil Dressing over House-Made Tzatziki.

Seared ahi tuna with green papaya salad, toasted peanuts and mango ponzu.

Grilled shrimp over chopped romaine with corn and black bean relish, avocado, queso fresco, corn tortillas and jalapeño ranch.

Tri-color greens and quinoa with roasted cauliflower, carrots, grilled zucchini, tomatoes, goat cheese and white truffle honey.

Crisp romaine with sourdough croutons and Parmesan snow

Creamy avocado topped with crumbled feta, heirloom cherry tomatoes and toasted everything seeds.

Mortadella, prosciutto, stracciatella, arugula and spicy giardiniera finished with EVOO and balsamic vinegar.

Shaved sirloin with white cheddar fonduta, caramelized onions and peppers.

Grilled chicken, chopped romaine, sourdough crumble and shaved Asiago.

Caramelized onions, Vermont white cheddar, dill pickles, and special sauce. Limited availability daily.