Chilled shrimp served with tangy cocktail sauce.
Grilled bread topped with diced tomatoes, basil,
and balsamic glaze.
Mushroom caps filled with a savory blend of cheese, herbs, and breadcrumbs.
Grilled sirloin on a toasted baguette with arugula.
Romaine lettuce, Parmesan, croutons, and creamy Caesar dressing.
Black bean patty topped with avocado and spicy mayo on a brioche bun.
14 oz. bone-in ribeye, seasoned and grilled to perfecton.
8 oz. tender filet served with a red wine reduction.
Marinated salmon fillet served with lemon butter sauce and asparagus.