Sliced, marinated, and grilled portabella mushroom, melted gruyere cheese, arugula, and pesto on brioche. Vegetarian.

Charcuterie,​ artisan cheeses, seasonal fruit, olives, cornichons, grain mustard, fig port jam, and toasted crisps.

Gulf shrimp, garlic, crushed red pepper, sizzling evoo, and warm ciabatta, the quintessential tapas of madrid.

Wild mushrooms, goat cheese boursin, caramelized onions, balsamic reduction, and arugula.

Prosciutto wrapped cantaloupe and honeydew melon, whipped goat cheese, and cantaloupe sorbet.

Watercress, red onion, roasted pistachios, and strawberry balsamic vinaigrette.

Heirloom tomato, queso blanco, avocado crema, cilantro, lime, evoo, balsamic, and a dusting of coriander, cumin, and dried chilis.

Baby spinach, granny smith apples, blue cheese, candied walnuts, dried cranberries, and maple walnut vinaigrette.

A juicy summer heirloom tomato sandwich on toasted sourdough bread drizzled with extra virgin olive oil, balsamic, torn basil, salt, and fresh ground pepper. Vegetarian.

Chicken,​ mango, celery, and pistachios in a madras curry dressing with baby greens, shaved red onion, and tomato on a warm croissant or on a bed of baby greens.

Half pound of our premium blend of ground short rib, brisket and chuck, Neuske's bacon, gruyere cheese, baby greens, pickled onions, tomato, spicy mayonnaise, on a brioche bun.

Sliced, marinated, and grilled portabella mushroom, melted gruyere cheese, arugula, and pesto on brioche. Vegetarian.

Quinoa and black bean burger, grilled asparagus, tomato, baby arugula, and goat cheese boursin, on a brioche bun.

House-made pimento cheese, neuske's bacon, baby greens, and tomato, served grilled cheese style on wheat bread.

Grilled chicken, arugula, forest mushrooms, gruyere cheese, fire-roasted peppers, and roasted garlic aioli, on grilled sourdough bread.

Blend of beef, heirloom tomato, avocado, queso blanco, baby arugula, and avocado lime crema on a brioche bun.

Grilled bison burger, caramelized onion jam, and blue cheese, on a brioche bun.

Grilled angus New York strip, parmesan truffle fries, grilled asparagus, chimichurri, caper aioli, and bread.

Fresh tagliatelle pasta, peas, heirloom cherry tomatoes, and ricotta. Finished with lemon, basil, evoo, and shaved parmesan.

Salmon from the antarctic circle, basmati rice, haricot verts, and apricot curry jus.

Half pound of our premium blend of ground short rib, brisket and chuck, slab of neuske's applewood bacon, stilton bleu cheese, caramelized onion jam, and truffle aioli on a brioche bun, with Parmesan fries.

Smoked paprika aioli. Vegetarian.

Charcuterie,​ artisan cheeses, seasonal fruit, nuts, olives, cornichons, grain mustard, fig port jam, and toasted crisps.

Warm mushroom salad, vanilla lime cream.

Parsnip puree, apple red pepper jam, arugula, and basil oil.

Gulf shrimp, garlic, crushed red pepper, sizzling evoo, and warm ciabatta.

Spicy tuna and sushi rice inside, sesame toasted puffed rice and nori outside, Sriracha aioli, and ponzu for dipping.

Prosciutto wrapped cantaloupe and honeydew melon, whipped goat cheese, and cantaloupe sorbet.

Citrus marinated fresh seafood, sweet peppers, red onion, jalapeno, leche de tigre, and tortilla chips.

Watercress, red onion, roasted pistachios, and strawberry balsamic vinaigrette.

Baby spinach, granny smith apples, blue cheese, candied walnuts, dried cranberries, and maple walnut vinaigrette.

Heirloom tomato, queso blanco, avocado crema, cilantro, lime, evoo, balsamic, and a dusting of coriander, cumin, and dried chilis.

Charred tomato cabernet demiglace, truffled roasted fingerling potatoes, and haricots vert.

Fresh tagliatelle pasta with peas, heirloom cherry tomatoes, and ricotta. Finished with lemon, basil, evoo, and shaved parmesan.

Roasted fingerling potatoes, and a panzanella salad of heirloom cherry tomatoes, red onions, capers, feta, rustic batard bread, olive oil, and balsamic vinegar.

Butter smashed fingerling potatoes, grilled asparagus, chimichurri, and caper aioli.

Spicy vanilla yams, haricots vert, black currant demiglace, and horseradish mousse.

Parsnip puree, pea shoots, pomegranate reduction, wasabi mousse, and wasabi peas.

Salmon from the antarctic circle, beluga lentil and purple potato hash, coconut Thai curry broth, beech, shiitake mushrooms, Shanghai bok choy, and Thai basil.

Pan-seared sea scallops, sweet pea and baby carrot risotto, ginger carrot reduction, and sweet pea coulis.

Brown butter brussels sprouts, basmati rice, sauteed strawberries, pistachios, and apricot madras curry jus.

Half pound of our premium blend of ground short rib, brisket and chuck, slab of neuske's applewood bacon, stilton bleu cheese, caramelized onion jam, and truffle aioli on a brioche bun, with Parmesan fries.