Beets, baby arugula, gorgonzola, candied walnuts, and orange-blossom vinaigrette (gluten free).

Two of our signature lump crab cakes topped with poached eggs, Hollandaise sauce, and diced Roma tomatoes, served with homestyle potatoes

Grilled ahi tuna, field greens, potatoes, niçoise olives, boiled eggs, Roma tomatoes, fresh vegetables, and tossed in balsamic vinaigrette.

(NOT breaded and fried) olive oil, garlic, scallions, and fresh lemon (gluten free).

Nana’s recipe – thick-cut Tuscan bread, powdered sugar and cinnamon, served with fresh fruit and pure maple syrup

Cheesy polenta topped with Georgia white shrimp sautéed in our signature marinara sauce with peppers, onions, and garlic, garnished with Hawaiian sweet basil and pecorino-Romano cheese (GF)

Fresh Australian lamb tenderloin, marinated and chargrilled, served with scrambled eggs, sliced tomatoes and homestyle potatoes or cheesy polenta (GF)

Filled with sautéed spinach, mushrooms, imported Greek sheep’s-milk feta cheese, and fresh oregano served with fresh fruit and homestyle potatoes or cheesy polenta (GF)

Grilled rustic andouille sausage served with scrambled eggs, sliced Roma tomatoes, and homestyle potatoes or cheesy polenta (GF)

Traditional Spanish open-faced omelet with imported Spanish chorizo sausage, roasted red peppers, fried potatoes, onions, and garlic, topped with melted Manchego cheese (GF) (spicy upon request)

Ciabatta toast topped with poached eggs and creamed spinach served with in-house rum-cured salmon and diced fresh Roma tomatoes

Two of our signature lump crab cakes topped with poached eggs, Hollandaise sauce, and diced Roma tomatoes, served with homestyle potatoes

Chunks of fresh salmon sautéed with scrambled eggs, onions, and herbs, served with sliced Roma tomatoes and homestyle potatoes or cheesy polenta

Fresh eggs, Gulf shrimp, diver scallops, sweet onions, Roma tomatoes, and fresh dill, baked together in an individual casserole, topped with melted Gruyere cheese (GF)

(NOT breaded and fried) olive oil, garlic, scallions, and fresh lemon (gluten free).

our signature dish – chargrilled Spanish-spiced lamb tenderloin, sautéed white sweet potatoes and green beans, picante salsa verde, Manchego cheese

Crab cake, insalata mista, and Lily’s fresh aioli.

Certified Angus beef hanger steak, pan-seared, bordelaise sauce, and pomme frites.

garnished with mango dried-sour-cherry salsa, served with homestyle potatoes or cheesy polenta

Fontal and asiago cheeses, roasted tomatoes, grilled onions, and sliced almonds. Serve with insalata Mista and a cup of soup.

Colorado lamb, on a ciabatta bun with lettuce, tomato, onion, fries, and feta-dill sauce.

choice of meat, lettuce, tomato, onion, warm pita. Side – feta-dill sauce, homestyle potatoes or cheesy polenta

Fresh salmon patty, panko-breaded and pan-fried, on a toasted bun with a side of feta-dill sauce, and served with insalata mista and a cup of soup.

Chef Anthony’s special recipe, on grilled Panini bread with lettuce and tomato. Side-insalata mista and a cup of soup.

Piled high on grilled Tuscan bread with Italian fontal cheese serve with apple-cranberry sauce and French fries.

Jerusalem-style falafel, warm pita, lettuce, tomato, and sweet onion. Side–insalata mista, feta-dill sauce, and amba.

An Italian version of the BLT–crisped pancetta, lettuce, and tomato on a toasted ciabatta roll with a side of aioli served with insalata mista and a cup of soup.

Grilled ahi tuna, field greens, potatoes, niçoise olives, boiled eggs, Roma tomatoes, fresh vegetables, and tossed in balsamic vinaigrette.

Grilled salmon atop fresh romaine hearts, traditional Caesar dressing, tuscan croutons, and shaved Grana Padano cheese.

Grilled whole romaine heart, roasted-red-pepper, caper salsa, grilled wild Atlantic white shrimp, goat cheese, and fresh oregano (gluten free).

On field greens with tomato, onion, cucumber, boiled egg, and asparagus (gluten free).

Beets, baby arugula, gorgonzola, candied walnuts, and orange-blossom vinaigrette (gluten free).

Field greens, roma tomatoes, Tuscan croutons, and balsamic vinaigrette.

Shaved Grana Padano cheese and Tuscan croutons.

Spicy Spanish Vegetable with Ham - garnished with manchego semi-curado, fresh oregano leaves, and orange zest

Beets, baby arugula, gorgonzola, candied walnuts, and orange-blossom vinaigrette (gluten free).

Greek broad beans, tomato, onion, cucumber, basil, feta cheese, and red wine vinaigrette.

Hand-breaded breast of chicken, savory tomato sauce with capellini pasta, melted fontal, Grana Padano, and pecorino romano cheeses.

Grilled ahi tuna, field greens, potatoes, niçoise olives, boiled eggs, Roma tomatoes, fresh vegetables, and tossed in balsamic vinaigrette.

Hummus bi tahini, taramosalata, marinated olives, nana’s eggplant, sweet onion, valbreso feta, hot pickled peppers, dolmas, and grilled pita (gluten free).

Beef kibbeh, Jerusalem falafel, and spanokopita. Served with sweet onion, tomato, cucumber, feta-dill sauce, amba, and grilled pita.

Warm pita bread and marinated olives.

Either “a la crème,” in white wine, basil, garlic- cream broth, or “posillipo,” in a spicy tomato seafood broth (gluten free).

Field greens, roma tomatoes, Tuscan croutons, and balsamic vinaigrette.

Shaved Grana Padano cheese and Tuscan croutons.

Spicy Spanish Vegetable with Ham - garnished with manchego semi-curado, fresh oregano leaves, and orange zest

Tomatoes, cucumbers, sweet onions, olives, feta, and pan-roasted potatoes, and red-wine vinaigrette over hearts of romaine. Anchovies upon request (gluten free).

Grilled ahi tuna, field greens, potatoes, niçoise olives, boiled eggs, Roma tomatoes, fresh vegetables, and tossed in balsamic vinaigrette.

On field greens with tomato, onion, cucumber, boiled egg, and asparagus (gluten free).

Beets, baby arugula, gorgonzola, candied walnuts, and orange-blossom vinaigrette (gluten free).

Greek broad beans, tomato, onion, cucumber, basil, feta cheese, and red wine vinaigrette.

Grilled whole romaine heart, roasted-red-pepper, caper salsa, grilled wild Atlantic white shrimp, goat cheese, and fresh oregano (gluten free).

Grilled salmon atop fresh romaine hearts, traditional Caesar dressing, tuscan croutons, and shaved Grana Padano cheese.

shitake mushrooms, diced Romas, organic baby spinach, garlic, thyme, virgin olive oil, white wine, fresh lemon, pecorino -Romano

Butternut-squash stuffed pasta, sage-brown butter sauce, and pecorino romano cheese.

Hand-breaded breast of chicken, savory tomato sauce with capellini pasta, melted fontal, Grana Padano, and pecorino romano cheeses.

Chargrilled. Served with insalata mista and a cup of soup (gluten free).

Crab cake, insalata mista, and Lily’s fresh aioli.

Certified Angus beef hanger steak, pan-seared, bordelaise sauce, and pomme frites.

our signature dish – chargrilled Spanish-spiced lamb tenderloin, sautéed white sweet potatoes and green beans, picante salsa verde, Manchego cheese

(NOT breaded and fried) olive oil, garlic, scallions, and fresh lemon (gluten free).

Fontal and asiago cheeses, roasted tomatoes, grilled onions, and sliced almonds. Serve with insalata Mista and a cup of soup.

Jerusalem-style falafel, warm pita, lettuce, tomato, and sweet onion. Side–insalata mista, feta-dill sauce, and amba.

zucchini, tomato, onion, shaved grana padano cheese, balsamic vinaigrette, grilled Tuscan bread. Side – insalata mista

Chef Anthony’s special recipe, on grilled Panini bread with lettuce and tomato. Side-insalata mista and a cup of soup.

Fresh salmon patty, panko-breaded and pan-fried, on a toasted bun with a side of feta-dill sauce, and served with insalata mista and a cup of soup.

Piled high on grilled Tuscan bread with Italian fontal cheese serve with apple-cranberry sauce and French fries.

on Panini bread with lettuce, tomato, onion, and fontal cheese. Side – Dijon mustard, Insalata Mista, a cup of soup

chargrilled, rubbed with our chef’s own blend of Mediterranean spices, chargrilled, toasted ciabatta roll. Side – French fries

An Italian version of the BLT–crisped pancetta, lettuce, and tomato on a toasted ciabatta roll with a side of aioli served with insalata mista and a cup of soup.

Colorado lamb, on a ciabatta bun with lettuce, tomato, onion, fries, and feta-dill sauce.

choice of meat, lettuce, tomato, onion, warm pita. Side – feta-dill sauce, French fries

sliced beef tenderloin, peppers, onions, garlic, fresh oregano, Greek sheep’s milk feta cheese. Side – French fries

Beets, baby arugula, gorgonzola, candied walnuts, and orange-blossom vinaigrette (gluten free).

Greek broad beans, tomato, onion, cucumber, basil, feta cheese, and red wine vinaigrette.

Six-ounce lump crab cake, sliced avocado, orange wedges, and Lily’s fresh aioli.

Hand-breaded breast of chicken, savory tomato sauce with capellini pasta, melted fontal, Grana Padano, and pecorino romano cheeses.

Goat cheese stuffed pasta, olive oil, organic baby spinach, sun-dried tomatoes, fresh garlic, toasted pine nuts, and pecorino-romano.

Quadrello di buffalo, chevre, machego semicurado, and queso de valdeon. Served with garnishes and melba toast.

Hummus bi tahini, taramosalata, marinated olives, nana’s eggplant, sweet onion, valbreso feta, hot pickled peppers, dolmas, and grilled pita (gluten free).

Genoa salami, jamón serrano, fontal, gruyere cheeses, caper berries, pickled peppers, nana’s eggplant, and roasted red peppers.

House-cured Atlantic salmon, capers, onions, diced egg, remoulade, and melba toast.

Homemade fig cake, manchego cheese, serrano ham, walnuts, and fresh orange slices (gluten free).

With roasted red peppers (gf).

Warm pita bread and marinated olives.

Greek broad beans, tomato, onion, cucumber, basil, feta cheese, and red wine vinaigrette.

Grilled whole romaine heart, roasted-red-pepper, caper salsa, grilled wild Atlantic white shrimp, goat cheese, and fresh oregano (gluten free).

Tomatoes, onions, cucumbers, olives, fresh oregano, feta, extra virgin olive oil, sea salt, and black pepper (gluten free).

Beets, baby arugula, gorgonzola, candied walnuts, and orange-blossom vinaigrette (gluten free).

Shaved Grana Padano cheese and Tuscan croutons.

Field greens, roma tomatoes, Tuscan croutons, and balsamic vinaigrette.

Beef kibbeh, Jerusalem falafel, and spanokopita. Served with sweet onion, tomato, cucumber, feta-dill sauce, amba, and grilled pita.

Either “a la crème,” in white wine, basil, garlic- cream broth, or “posillipo,” in a spicy tomato seafood broth (gluten free).

(NOT breaded and fried) olive oil, garlic, scallions, and fresh lemon (gluten free).

Large wild Georgia white shrimp, sizzled in extra virgin olive oil, white wine, garlic, herbs, and fresh lemon (gluten free).

Lebanese meatballs with bulghar wheat and pine nuts served with feta-dill sauce.

Sizzled in extra-virgin olive oil with a splash of red wine vinegar (gluten free).

Six-ounce lump crab cake, sliced avocado, orange wedges, and Lily’s fresh aioli.

With feta-dill sauce and amba.

Spicy Spanish Vegetable with Ham - garnished with manchego semi-curado, fresh oregano leaves, and orange zest

Colorado lamb, on a ciabatta bun with lettuce, tomato, onion, fries, and feta-dill sauce.

Hand-breaded breast of chicken, savory tomato sauce with capellini pasta, melted fontal, Grana Padano, and pecorino romano cheeses.

Grilled ahi tuna, field greens, potatoes, niçoise olives, boiled eggs, Roma tomatoes, fresh vegetables, and tossed in balsamic vinaigrette.

Tomatoes, cucumbers, sweet onions, olives, feta, and pan-roasted potatoes, and red-wine vinaigrette over hearts of romaine. Anchovies upon request (gluten free).

Grilled salmon atop fresh romaine hearts, traditional Caesar dressing, tuscan croutons, and shaved Grana Padano cheese.

choice of meat, lettuce, tomato, onion, warm pita. Side – feta-dill sauce, French fries

Fontal and asiago cheeses, roasted tomatoes, grilled onions, and sliced almonds. Serve with insalata Mista and a cup of soup.

Goat cheese stuffed pasta, olive oil, organic baby spinach, sun-dried tomatoes, fresh garlic, toasted pine nuts, and pecorino-romano.

Butternut-squash stuffed pasta, sage-brown butter sauce, and pecorino romano cheese.

Marinated, chargrilled wild Georgia white shrimp, atop fettuccine, tossed in a light tomato cream sauce, pecorino-romano cheese, and Hawaiian sweet basil.

shitake mushrooms, diced Romas, organic baby spinach, garlic, thyme, virgin olive oil, white wine, fresh lemon, pecorino -Romano

Fresh diver scallops, wild Georgia shrimp, diced Roma tomatoes, asparagus, simmered in a light lemon-cream sauce, and tossed over fettuccine.

our signature dish – chargrilled Spanish-spiced lamb tenderloin, sautéed white sweet potatoes and green beans, picante salsa verde, Manchego cheese

Lemon-garlic mashed potatoes and mango-dried sour cherry salsa.

Seared jumbo Maine diver scallops, saffron-carnaroli risotto, fresh asparagus, and Grana Padano cheese (gluten free).

Jumbo Maine diver scallops, PEI mussels, calamari, wild Georgia shrimp, whitefish, spicy tomato seafood broth, and Hawaiian sweet basil (gluten free).

Marinated, chargrilled chicken breast, Casablanca sauce, pearl couscous pilaf, and grilled zucchini.

Certified Angus beef, mushroom, herb, pine nut, and gorgonzola cheese stuffing. Amontillado sherry sauce, lemon-garlic mashed potatoes, and mushroom pisto (gluten free).

Certified Angus beef hanger steak, pan-seared, bordelaise sauce, and pomme frites.

Fresh chicken breasts, pounded thin, sauteed in a mushroom-Marsala wine sauce, served with lemon-garlic mashed potatoes(can be made gluten-free)