The Garden Grille and Bar

Natural cut fries with bacon, bleu cheese crumbles finished off with ranch dressing and scallions.

Fiery balls of crispy pepper Jack cheese served with garden ranch.

Crispy pot stickers stuffed with minced pork, pan-seared then steamed served with a sweet chili sauce.

Chilled gulf shrimp, avocado, tomatoes, cilantro and fresh lime layered together with piquant cocktail sauce.

Chicken wings tossed and sauced.

A velvety bisque of pureed roasted red bell peppers, smoked gouda, basil, garlic, and fresh cream.

Spring greens, cucumbers, tomatoes, red onions, orange slices, peppers, olives and toasted almonds.

Hearts of romaine tossed with olive oil Caesar dressing, shaved Parmesan cheese and garlic croutons.

Sesame panko shrimp, Asian greens, carrots, pineapple, red pepper, almonds and Chinese parsley.

Spinach, applewood bacon, mushrooms, red onions, bleu cheese and almonds.

Conrad Hilton's steakhouse burger, char-broiled with melted cheese on a rustic roll.

An organic grain and veggie burger on ciabatta with avocado, arugula, ripe tomato and citrus aioli.

Turkey, Swiss, applewood bacon, avocado, tomato, mixed greens, sun-dried tomato aioli, artisan bread.

Grilled chicken, Cheddar, applewood bacon, lettuce, tomato, onion and pineapple-chipotle BBQ sauce.

Roasted artichokes, sauteed garlic spinach and a blend of cheeses with Alfredo sauce.

Sesame glazed chicken, carrots, mozzarella, green onion, cilantro and spicy chili-garlic drizzle.

Slow-cooked fall-off-the-bone ribs with a sweet-and-tangy honey-citrus pepper glaze.

Cider-and apple-brined pork tenderloin char-grilled and basted with a bourbon-brown sugar glaze.

Pan-seared and lacquered salmon with a sweet sesame sauce layered top a bed of sauteed bok choy.

Char-broiled USDA choice center-cut strip loin finished with roasted garlic and herb butter.

Oven roasted chicken with lemon and fresh herbs then drizzled with a honey-citrus pepper sauce.

Grilled fresh vegetables, rigatoni pasta in a creamy Alfredo sauce with shaved Parmesan.

Oven roasted portabella mushroom served on a ciabatta roll with caramelized red onions, roasted red peppers, lettuce mix, and gorgonzola cheese.

Pan seared Atlantic salmon glazed with teriyaki sauce and served on a bed of mixed greens tossed with orange ginger dressing. Garnished with water chestnuts, bamboo shoots, and wontons.

Filet of sirloin grilled and topped with mushrooms, onions, and melted provolone cheese. Served on an open faced hoagie bun.

Chicken breast coated with pecans and pan sauteed. Served on bed of mixed greens with dried cranberries, golden raisins, candied pecans, and goat cheese tossed with balsamic vinaigrette dressing.

Fresh mixed greens topped with tomatoes, green onions, cucumbers, sliced hardboiled eggs, chicken, gorgonzola cheese, and choice of dressing.

Chicken wings deep fried and tossed. Served with celery sticks.

Tangy chorizo sausage with onions and jalapenos mixed with nacho cheese sauce. Served with tri colored tortilla chips.

Grilled black tiger shrimp with olive oil and cilantro. Served with roasted garlic aioli and cocktail sauce.

Wedges of macaroni and cheese breaded and deep fried until golden brown. Served with creamy parmesan peppercorn dressing.

Crispy eg rolls filled with spicy chicken, corn, black beans, onions, peppers, and cheese. Served with a sweet and tangy chili sauce.

Rich beef broth with caramelized onions. Sweet sherry and fresh thyme. Baked with a garlic toast round, melted provolone, and parmesan cheeses.

Fresh garden greens topped with mixed seasonal fresh vegetables. Croutons. Choice of dressing.

Seasonal fresh fruit served with low fat cottage cheese and yogurt dressing.

Fresh mixed greens topped with tomatoes, green onions, cucumbers, sliced hardboiled eggs, chicken, gorgonzola cheese, and choice of dressing.

Pan seared Atlantic salmon glazed with teriyaki sauce and served on a bed of mixed greens tossed with orange ginger dressing. Garnished with water chestnuts, bamboo shoots, and wontons.

Chicken breast coated with pecans and pan sauteed. Served on bed of mixed greens with dried cranberries, golden raisins, candied pecans, and goat cheese tossed with balsamic vinaigrette dressing.

Layers of roasted turkey with sauerkraut and 1000 Island dressing on toasted marble rye bread.

Crispy chicken strips mixed with romaine lettuce, tomatoes, parmesan cheese, crispy bacon, and Caesar dressing wrapped in rosemary and caramelized onion tortilla.

Deep fried chicken breast topped with cream cheese and roasted poblano pepper. Served on a kaiser roll.

Filet of sirloin grilled and topped with mushrooms, onions, and melted provolone cheese. Served on an open faced hoagie bun.

Oven roasted portabella mushroom served on a ciabatta roll with caramelized red onions, roasted red peppers, lettuce mix, and gorgonzola cheese.

Texas sized burger is a half pound of lean ground beef garnished with lettuce, tomato, onion, and dill pickle.

Eight oz Mobley burger topped with spicy onion scoops and cheese on grilled pumpernickel bread.

Eight oz Mobley burger topped with two strips of jalapeno bacon, pepper jack cheese, and roasted tomato salsa.

Eight oz Mobley burger.