Salads

The Chicken Caesar – A bed of crisp romaine lettuce topped with sliced, grilled chicken breast and tossed in our creamy Caesar dressing with baked croutons, sprinkled with parmesan cheese. 12 Substitute salmon +5

Mediterranean – Mixed greens topped with black olives, tomatoes, red onions, shredded carrots topped with sliced, grilled chicken breast finished off with feta cheese and served with Greek vinaigrette. 14

Shrimp and Avocado – A generous helping of crisp romaine lettuce, shredded carrots, shredded cabbage, artichokes and grilled Gulf shrimp, slices of avocado, with a side of remoulade. Served with grilled flatbread. 15

Buffalo Chicken – Mix of greens and beer battered chicken tenders tossed in Buffalo sauce, tomatoes, carrots, celery and sprinkled with Jack and cheddar cheese. 14

Seared Ahi Tuna – Sliced, seared ahi tuna on a bed of mixed greens with cabbage, shredded carrots, feta cheese and croutons. 15.50

Steak Salad – Strips of our signature seasoned steak served on a bed of mixed greens with Jack and cheddar cheese, bacon, Cholula onion straws, tomatoes, onions and croutons. 15.50

Dressings – Buttermilk Ranch | Blue Cheese | Balsamic Vinaigrette | Honey Mustard | Greek Vinaigrette

Flatbreads

All of our flatbreads have been brushed with rosemary
and garlic infused oil and left to marinate for 24 hours.

The Buffalo – Shredded chicken tossed in Buffalo sauce, sliced jalapeños, smothered in melted mozzarella, topped with blue cheese crumbles. 13

The Veggie – Extra virgin olive oil drizzle topped with mushrooms, spinach, roasted artichoke hearts and finished with melted mozzarella. 13

The Philly – Sliced ribeye with a mix of onions, mushrooms and finely diced jalapeños. Topped with mozzarella and cherry tomatoes and drizzled with ranch dressing. 13

Print Friendly, PDF & Email