Roasted eggplant, tomato, red pepper, spinach, Portobello mushroom, caramelized onion and Swiss cheese on a grilled focaccia bun brushed with olive oil and house pesto

Layered ham, provolone, salami, mortadella, Swiss cheese, spicy red relish, chopped olives, lettuce, vinaigrette and finished in the oven for a light crisp.

Served open-face with sautéed beef, onions, mushrooms, garlic, Swiss cheese and provolone on sourdough.

Blackened chicken breast, Dijon mustard, tomato, avocado, bacon and melted dill Havarti cheese. Served open-faced on wheat toast.

Roast beef on a baguette with provolone and au jus. Horseradish available on request.

Steamed shrimp and sea leg with spicy lemon mustard, tomato, lettuce, mayonnaise, paprika and provolone melted in a croissant.

Turkey, bacon, ham, lettuce and tomato with ranch dressing, rolled in a flour tortilla.

Served on your choice of croissant, baguette, sourdough or whole wheat bread.

Broiled ham and Swiss, open-face with béchamel sauce.

Tomatoes, pumpkin seeds, artichoke hearts, gorgonzola, balsamic vinaigrette on romaine and a beef brochette.

Artichoke hearts, radishes, beluga lentils, diced roasted beets, sliced cucumbers, sliced tomatoes, asparagus, shredded carrots and herb vinaigrette.

Mixed greens, steamed potatoes, red onion, tomato, kalamata olives, asparagus, haricots verts and a boiled egg. Available with albacore tuna.

Romaine lettuce tossed with parmesan, grape tomatoes, croutons and our egg-free Caesar dressing.

Add three sautéed shrimp or chicken breast.

Phyllo dough wrapped goat cheese, potatoes and rosemary served over mixed greens, spiced pecans and tossed with balsamic vinaigrette.

Add three sauteed shrimp or chicken breast.

Romaine with grilled chicken breast, sauteed onions and potatoes, topped with gorgonzola and served with our house vinaigrette.

Pulled roasted chicken with bacon, avocado, tomato, mixed greens and ranch dressing.

Diced chicken breast mixed with pecans, mayonnaise and celery over a chiffonade of romaine, diced tomatoes, sliced cucumbers and herb vinaigrette.

Topped with sautéed onions, jalapenos, two fried eggs, and chipotle mayonnaise. Served open-faced on sourdough.

Slice of Foie gras, our house fig preserve in Port wine, truffle pomme frites and Lovera's Toma on a brioche bun.

Roasted garlic puree and gorgonzola blue cheese on a brioche bun.

Apple wood smoked bacon and cheddar on a brioche bun.

Served with Oklahoma Hills farm honey, toast rounds, chopped dried apricot, cranberries and raisin.

Smoked salmon, saucisson, pate, cheese, tomato bruschetta, olives, cornichons and roasted pecans.

One local and two imported cheeses with grapes, strawberries, and roasted pecans.

With melted garlic herb lemon butter.

Beets, onions and a Provencal dressing. Topped with local cheese and sunflower seeds.

Salami, saucisson, Serrano ham, country pâté, mortadella with condiments and toast points.

Carpaccio style, infused with lemon chili oil, served with chopped onions, capers and toast rounds.

Served in an herbed garlic and lemon butter.

Chilled chopped tenderloin traditionally prepared.

Sautéed with pepperoncini, garlic, mushroom and fresh herbs.

Mignonette and apple cilantro horseradish.

Served with toast rounds and condiments.

3 eggs, spinach, ham and Swiss cheese.

3 eggs, smoked salmon, onions, asparagus and boursin cheese.

Six shrimp sautéed in garlic olive oil, with a vegetable julienne of carrots, zucchini, yellow squash and fresh basil served over linguini.

Pulled Rotisserie chicken with sautéed garlic, mushrooms, gorgonzola, chardonnay cream and topped with roasted sliced almonds.

Beef tips slowly cooked in red wine with mushrooms, carrots and onion.

With Swiss cheese and a chardonnay cream sauce.

With shrimp and avocado.

Seared and flamed with marsala wine and veal glaze, finished with Gorgonzola blue cheese and a roasted Portobello mushroom.

Rolled in black pepper, seared and flambéed with brandy, finished with veal glaze and a touch of cream.

Grilled and topped with smooth bearnaise sauce.

Sliced foie gras and finished with a red wine truffle veal demi-glaze.

Two crepes filled with chicken, mushroom and shallots topped with a chardonnay cream sauce, steamed zucchini squash slices, mashed potato and roasted tomato with lavender.

Served with pommes frites, sautéed green beans and roasted tomato. Limited availability.

Roasted with a Dijon, garlic and herb crust, finished with a Cabernet glaze, served with ratatouille.

Seared in a pecan crust and topped with a lemon caper butter medallion and mini croutons. Served with jasmine rice and steamed asparagus.

Baked chicken with olives, garlic, prosciutto ham, shallots, tomatoes and fresh herbs, served over couscous.

Partially deboned, served with ratatouille and roasted Brussels sprouts.

With our daily preparation.

Vegetable brochette, mashed potato.

10" Only.

Open face sourdough topped with sauteed onions, jalapenos, two fried eggs with chipotle mayo.

Smoked apple wood bacon & aged cheddar.

Roasted garlic puree & gorgonzola blue cheese.

Topped with a slice of Foie gras.

Roasted eggplant, tomato, red pepper, spinach, pesto, portobello mishroom caramelized onions, & swiss cheese on a grilled focaccia bun.

Served open faced with sauteed beef, onion, mushrooms, garlic, melted Swiss & Provolone on sourdough.

Roasted beef on soft bread with provolone & au jus, & side oh horseradish.

Monsieur, a broiled ham & Swiss open face with Bechmel.

Medame as above with two sunny eggs.

Turkey, ham ,bacon, lettuce, & tomato, with ranch dressing rolled in a whole wheat tortilla.

Roasted chicken, smoked mozzarella, tomato, & pesto on sourdough bread & brushed with olive oil.

Served on croissant, soft bread, or whole wheat.

Mixed greens, tomatoes, cucumber, radishes & red grapes.

Tomatoes, almonds, artichoke hearts, gorgonzola, balsamic vinaigrette on choped romaine lettuce with a mini beef brochette.

Artichoke hearts, radishes, lentils, cucumber, tomatoes, asparagus, shredded carrots & a little house herb vinaigrette.

with pommes frites, sauteed green cakes & roasted tomato.

Brussels spouts & risotto, orange cranberry duck glaze.

Roasted with a Dijon, garlic and herb crust, finished with a Cabernet glaze, served with ratatouille.

With our daily preparation.

Seared in walnut crust & topped with a maltre D' medalloon butter, gamish with streamed jasmin rice, streamed asparagus.

Two crepes filled with chicken, mushrooms, shalots, & with a chadonary cream & mashed potato, ratatoulle, sauteed green beans with roasted tomato.

Baked chicken olives, prosciutto, shallots, tomatoes & fresh herbs with couscous.

Over sauerkraut with streamed potatoes, carrots, asparagus & grain mustard.

12 oz with maltire D' butter.

Seared, flamed with marsala & veal glaze, finished with Gorgonzola cheese & a roasted portobello mushrooms.

Rolled in black pepper, seared, flambeed with brandy & finished with veal glaze & touch of cream.

Grilled & topped with a smooth bearnaise sauce.

With thinly sliced fole gras & red wine truffle demi glaze.

Seared 4oz. filet. 20 grilled 5oz 30.

Crusted with pecan and Oklahoma honey, served with toast rounds, chopped dried apricot, cranberries, & raisins.

Onion, roasted sunflower seeds & provencale dressing.

Smoked salmon, saucisson, mousse pate, cheese, tomato, bruschetta, and olives served over garlic.

Melted lemon dill butter.

Carpaccio style infused with lemon chili oil. Served with chopped onion and capers & a side of toast rounds.

Served with toast rounds & condiments.

Chilled chopped tenderloin traditionally prepared.

Three cheeses with grapes & roasted pecans.

Salami, rillette, prosciutto, Serrano, mortadella, condiments and toast rounds.

Served with vegetable sticks & toast rounds.

Served in an herb garlic lemon butter.

Served with shrimp & avocado.