Smoked grouper, shrimp and crab tossed with lemon mayo, chopped parsley. Sprinkled with smokey bacon and caramelized onion served with flatbread crisps. Served chilled.

Fresh tuna diced and tossed with, dark sesame oil, sriracha, soy sauce, ginger and scallion and topped into a half haas avocado with micro leek sprotus and lemon.

Butter milked, lightly fried, tossed with crispy bacon, jalapeno and sweet chili, baby heirloom tomato, avocado piree. Wild arugula and bacon vinaigrette.

Grilled and seasoned beef tenderloin pieces, tossed with cilantro pesto topped with shaved lettuce, pico de gallo and chipotle aioli.

Tossed in blackened spiced flour, served with marinara sauce and lemon caper aioli.

Dark green arugula salad with an olive oil-mustard vinaigrette. Topped with seared salmon, mandarin oranges, sun-dried carnberries, pecans, red onions, tomatoes and gorgonzola cheese.

fresh grilled mahi-mahi over a field green salad with chevre cheese, sun-dried cranberries, toasted sliced almonds and caramelized onion tortillas. Served with balsamic vinaigrette.

Large shrimp and chicken breast blackened over mixed greens, tossed with chunky blue cheese vinaigrette, roasted corn, herb marinated tomatoes, grillrd red onions, dili cucumber slaw and baked asiago garlic flat bread.

Pulled chipotle chicken breast on top of shredded Romaine lettuce tossed with a honey chilli lime vinaigrette, black bean mango salsa, chimichurri marinated tomatoes, guacamole, sour cream and crispy baked cheese tortillas.

A tangy and taxturous blending of apples, grapes, pecans, hunk of gorgonzola cheese, tomatoes and shaved red onions mixed with fresh spinach leaves and served with an apple cider vinaigrette.

A tasty set of topping including oven dried tomatoes, grilled asparagus, grilled red onions, artichoke herts, rosemary roasted potatoes, kalamata olives, feta cheese chunks over mixed crisp green laced with a lemon dili dijon dressing.

Mixed greens, tomatoes, kalamata olives, roasted red peppers, basil soaked feta cheese, red onion and pepperoncini. Served with our own home-made parmesan vinaigrette.

Chef Adrian's renowned homemade dressing.

Choose from fresh ingredients and create your own masterpiece.

Cajun spiced andouille sausage, roasted Turkey pepper jack cheese, vine- ripe tomatoes, red onion, green leaf lettuce and reoulade sauce stacked on pressed French bread.

Honey cured mesquite smoked Turkey breast and smoked gouda cheese, drizzled with our unique lava mustard and mayonnaise, then topped with crisp greenleaf lettuce and vine-ripe tomatoes, pressed on French bread.

Blackened chicken breast with crisp greenleaf lettuce, vine-ripe tomato, cucumber, monterey jack cheese and sour crean served pressed on a fresh onion roll.

Seasonal vegetable grilled and layered with fresh pesto sauce, lettuce, tomato, onions, sprouts and yor choice of cheese pressed on French bread.

Slow roasted pilled pork, smoked pit ham Swiss cheese, barrel pickles and our homemade cuban style mustard served with a sideof chimichurri black beans and yellow rice.

Pesto grilled chicken breast served on an onion roll topped with havarti cheese, lettuce, tomato, red onions and lemon-caper aioli with garlic. Olive oil and fresh herbs. Includes your choice of a classic caesar or garden salad.

Chef adrian's award winning combination of roasted and pulled ducking meat on canced out French bread. Served with grilled onions, melted brie cheese and a side of raspbrerry jalapeno jam. Includes your choice of a classic caesar or garden salad.

Roasted in house thin sliced roast beef, stacked on a toasted French baquette . Pressed with aged white cheddar, wild mushroom and a garlic aioli. Served with a fresh thyme au jus to dip and our famous truffle fries.

Buccatini pasta mixed with crushed garlic, fresh basil, olive oil and grated Romano cheese, tossed in apan with alfredo sauce.

Pan seared in olive oil and garlic, seasoned with Madras curry paste, sweet chili sauce diced green onions, fresh vine-ripe tomato chunks and served over capellini [pasta choose mild, medium or hot.

Cappellini pasta tossed with kalamata olives, fresh tomato chunks, spinach leaf, artichokes, feta cheese and garlic. Sauteed with broth and fresh herbs.

Parmesan pasta shells tossed in a pan with scallions, peas, black pepper, garlic, grated parmesancheese and finished with a little heavy cream.

Cilantro pesto sauce, grilled asparagus, chipotle aioli.

Served on a roasted tomato sauce, boarderd with chive oil, roasted fingerling potatoes, buttered steamed broccoli, topped with micro greens.

Ground beef and lamb, braised with onions, carrots, peas and corn, topped with the above mentioned mash and baked au gratin, dressed with white truffle oil. Served with a lemon arugula salad.

Seared beef tenderloin served with grilled pepper, onion, mushrooms, and fingerling potato hash, roasted tomato demi glace.

Pan seared salmon, grilled asparagus, parmesan risotto and citrus vinaigrette.

Baked in house, sugar dusted and honey butter. Great for table sharing.

Scrambled eggs, bacon, breakfast sausage, and colby wrapped in a burrito, topped with ranchero and served with a side of pico de gallo, and sour cream.

Shrimp sauteed with bacon, spinach and tomatoes, served on creamy havarti grits.

Two scrambled eggs, bacon, wheat toast, and potato pancakes.

Two poached eggs, smoked Turkey, spinach, and tomato on French bread. Topped with lava mustard hollandaise, and served with fresh fruit and potato cakes.

Served with a fresh fruit and potato cakes. Choose any three toppings.

Topped with seasonal berries, creme anglaise, powdered sugar.

Southwestern style potato hash with sausage, bacon, andouille, spiced up and tossed with bell peppers, jalapenos, and onions. Topped with 2 fried eggs, then pico de gallo and cilantro.

Buttermilk biscuit, crispy fried chicken, smothered in chicken fennel sausage gravy, chive and 2 fried eggs.

Served with apples, grapes, toasted almonds and fresh strawberries atoo tasty French bread.

Crisp flour tortilla stacked and layered with sauteed chicken breast, tomatoes, jalapenos, melted provolone baked and topped with sour cream chopped scallinos and oven dried tomatoes.

Three soft tortillas stuffed with fresh sliced avocado, black bean-corn salsa, blackened salmon filet and finished with a cilantro cream cheese aioli.

Three slices of eggplant dusted in seasoned flour, crisp fried in olive oil, then layered aith spinach, ricotta, provolone and parmesan cheese and baked on a bed of marinara sauce.

Dili lime and shallot marinated mahi-mahi grilled and served on toasted pretzel bread with hand battered onion rings, lettuce, tomato and old bay tartar sauce. Served with a fresh Greek hot house cucumber and tomato salad.

Served with balsamic field greens. Blue crab meat mixed with red and green peppers, onions, garlic, breaded and pan seared then served with a roasted corn salsa and remoulade sauce.

8 oz. Patty of fresh ground lamb seasoned with lemon, garlic and oregano, grilled then toppeds with feta cheese and tzaziki sauce on a toasted onion roll with lettuce tomato and red onions. Served with a fresh Greek hot house cucumber and tomato salad.

2 pieces.

Coke, diet coke, sprite, ginger ale, lemonade, luzianne fresh brewed iced tea.

Cranberry, mango, peach, lemonade.

16.9 oz.

Berries, whipped cream and chocolate sauce.

Crispy caramel crust, vanilla bean custard served with fresh berries.

Warm apple bread pudding served with a scoop of vanilla bean ice cream and toasted peanuts drizzle with caramel.