Fresh Romaine blend, our special dressing, homemade croutons, and shaved and shredded Parmesan cheese.

Fresh Romaine blend, red onion, sliced cucumber, sliced tomatoes, pepperoncini, homemade croutons, and your choice of dressing. It’s a great addition to the main course.

Fajita chicken, fresh Romaine blend, cotija, cheddar, and our four cheese blend, all mixed with cilantro, tomatoes, and onion and tossed in a slightly spicy chipotle ranch dressing and topped with tri-colored corn strips. Veg heads, try pinto beans instead of chicken.

Try this salad that’s loaded with all your favorite meats, fresh Romaine blend, artichoke hearts, tomatoes, red peppers, red onions, pepperoncini, Italian cheese, our cheese-tons and tossed with Italian dressing.

Fresh Romaine blends with Caesar dressing and a medley of tri-colored pasta, black olives, bell peppers, scallions, cilantro, and pinto beans. We top it with our wine-marinated chicken, red bell peppers, sun-dried tomatoes, and Parmesan cheese.

And soon to be yours! Fresh Romaine blend, roasted red peppers, our spiced feta cheese, combined with a medley of sun-dried tomatoes, Kalamata olives, pine nuts, and raisins, with our tasty honey vinaigrette dressing and topped with red onions.

We start with a large amount of our tasty shaved ribeye, add jalapenos, cotija cheese, tomatoes, spinach, fresh Romaine blend, a little onion, dashes of cilantro, and topped with crispy sweet onions. It’s served with our fat-free sweet serrano pepper dressing. It’s kinda low fat, has a kick, and great for you high protein nuts! Moo.

Back up the trailer because we got a ½ lb. Of shaved ribeye beef in here. Then we add roasted poblano peppers, caramelized red onions, Havarti cheese, and our chef’s special sauce. Careful, there’s a little kick to this cow.

It’s a big chicken breast with our homemade marinara, topped with provolone and our four cheese blend on a perfect Italian roll rubbed with a special garlic spread.

Weighing in at over a ½ lb. Three huge homemade meatballs are nestled in an Italian roll and topped with marinara and provolone cheese, then baked.

We stuff about a ½ lb. of pepperoni, capicola, and salami into an Italian roll, add provolone, and bake this baby to perfection! Then we add lettuce, tomatoes, onions, green peppers, black olives, and oil & vinegar dressing sprinkled with some dried oregano.

Over a ½ lb. Of our sausage made “the Chicago way”. It’s topped with melted provolone cheese and served with a side of marinara. A bit hot and spicy. Yow!

Classic baguette baked with provolone, pesto, sliced tomatoes, mushrooms, black olives, green peppers, red onion, lettuce, and finished with a shake of oregano and Italian dressing.