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Chef’s Specials

Cider-braised Beef Sandwich
Braised in-house flank steak on a toasted pretzel hoagie with caramelized onions and cheese sauce.
Salmon Over Summer Succotash
Grilled salmon with a corn, edamame, red pepper and kale succotash with lemon mustard crème.
Chicken Caesar Salad
Sauteed chicken breast, cherry tomatoes, housemade Caesar dressing, croutons and lemon zest. Served on a bed of fresh romaine lettuce with a parmesan crisp.
Crab Rangoon Tacos
Wonton shells filled with real crab, brown rice, peas, carrots and red onions drizzled with chili soy sauce and sprinkled with toasted sesame seeds. Served with chili soy slaw on the side.
Potatoes OleaServed Saturday and Sunday 10a – 1p
Waffle hash browns covered with sauteed peppers, onions, chorizo and cheddar cheese. Topped with jalapeños and sour cream.
Key Lime Crumble
Graham crumbles layered with key lime mousse, whipped topping and a candied lime wedge. Dusted with Tajin.
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