SALMON

6oz of salmon braised in olive oil and sauvignon blanc, placed on a mixed vegatable medley with avocado and arugula

Vegetable Medley: Zucchini, asparagus, carrots, green onions, and roasted beets; salmon topped with lemon vinaigrette

BOCCA

6oz chicken breast stuffed with prosciuttp and sage and grilled; served on a bed of arugula tossed with lemon vinaigrette and topped with havarti cheese and oven roasted tomato

Served with a side of veal demi glace 

PORT MUSH

Grilled marinated portobello mushroom cap topped with a mixture of: kale, cabbage, charbroiled red bell peppers, diced tomatoes, diced red onion, candied pecans and tossed in a parsley vinaigrette

BURRITO

4oz of grilled flat iron steak wrapped in a flour torilla with sauteed pepper medley, diced tomatoes, diced red onions, green onions, cilantro and hand-cut French fries. The All Day Burrito is then topped ranchero sauce, sour creme, sunny side up egg, and chives.

Served with small arugula salad

RAGU

6oz of tender short rib ragu served on a bed of creamy grits and topped with fresh horseradish, lemon zest, and chives

FLAT IRON

8oz of flat iron steak grilled to order and sliced, topped with chimichurri sauce and served on a bed of sauteed kale