Vinaigrette
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | 9/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
Fresh, Inventive Salad-Focused Cuisine
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Fresh baby greens and arugula tossed with tangy goat cheese, chopped pistachios, balsamic roasted beets and honey-balsamic vinaigrette. Vinny pick: grilled artichoke hearts.
Grilled pork tenderloin over baby arugula, julienned green apples, pickled fennel and sharp cheddar, chopped and tossed in a ruby port vinaigrette.
A dressed up taco salad with chopped red cabbage and romaine, tomato and corn, green and red onion, seasoned beef and chorizo, cheddar and jack cheese with a cumin honey-lime vinaigrette. Vinny pick: roast chicken substitution.
Grilled bosc pears, bacon crumbles, toasted pecan halves and tangy maytag blue cheese served with tender greens and ruby port vinaigrette. Vinny pick: hibiscus duck confit.
Line-caught tuna, avocado, bell pepper, radish, red onion, celery, corn and romaine. Chopped and tossed in a tangy lemon-dill vinaigrette. Vinny pick: tuna steak substitution.
Chopped napa cabbage and rice noodles, with julienned red bell peppers, scallions, shredded carrots, cilantro and peanuts. Tossed with zingy miso ginger vinaigrette and topped with crispy noodles. Vinny pick: grilled flank steak.
Leafy greens chopped and tossed with sweet corn, diced bell pepper, tomato, avocado, red onion, cilantro and toasted pine nuts. Dressed with blue cheese vinaigrette. Vinny pick: today's fresh fish.
Duck confit tossed with baby arugula, creamy goat cheese, balsamic roasted pears and hibiscus vinaigrette.
Fresh baby lettuce and sweet green peas with crunchy bacon shards, savory white mushroom sauté and asiago cheese with a tart vinaigrette. Vinny pick: lemon-herb chicken.
Dried cherries, mild feta cheese, peppery baby arugula and toasted pecans with champagne vinaigrette. Vinny pick: lemon-herb chicken.
Shredded super-food kale with a zingy, zesty lemon-anchovy vinaigrette, fresh parmesan and chopped marcona almonds. Vinny pick: today's fresh fish.
Tomato, avocado, hard boiled egg, bacon, roast chicken and blue cheese chopped and tossed with fresh romaine and classic cobb vinaigrette.
Tomato, bell pepper, crisp romaine, garbanzos, salami, roast chicken, and provolone julienned and tossed in a creamy balsamic dressing.
Baby spinach tossed with sautéed mushrooms, bacon, hardboiled egg pieces, slivered red onion and honey balsamic vinaigrette. Vinny pick: seared diver scallops.
Chopped cucumber, tomato, bell pepper, red onion and crumbled feta cheese. Tossed in our classic vinaigrette. Vinny pick: grilled shrimp.
A bright mix of baby greens with shaved carrots, cucumbers, tomatoes and pickled fennel. Tossed in a zippy romesco dressing.
Flash grilled romaine hearts, scallions, and red onion slivers tossed in a lemony caesar dressing with freshly grated parmesan reggiano and croutons. Vinny pick: seared diver scallops.
French bistro staple with frisée greens, poached egg, bacon lardons and a warm shallot vinaigrette. Vinny pick: hibiscus duck confit.
Fire-roasted sweet corn, cherry and grape tomatoes, diced red onion, cilantro, feta and a chile lime vinaigrette. Vinny pick: grilled flank steak.
With pickled shallots, warm anchovy-rosemary vinaigrette and a crostini.
With extra-sharp cheddar, jack and asiago cheeses and served with sliced fruit and veggies.
With garlic and ginger.
Balsamic marinated garbanzos and tangy hummus, served with grilled ciabatta wedges and crudité.
With grainy dijon, local honey and fresh rosemary.
With cilantro, lime, chile, touch of honey.
With breaded herbed eggplant, fresh mozzarella & housemade marinara.
House-roasted cumin-rubbed turkey breast with griddled red onion and tomato, fresh sliced avocado, mayo and provolone, on toasted sourdough.
Savory corned beef griddled and layered with tangy sauerkraut, spicy russian dressing and swiss cheese on toasted rye.
Mustard-roasted pork shoulder and green chile ham, griddled with red onions and swiss cheese on a split roll with avocado and mayonnaise, chipotle and sweet relish.
Roasted bell peppers, onions and squash griddled with basil aioli and provolone, on sourdough bread.
Line caught albacore tuna with capers, chives, mayonnaise and swiss cheese, sourdough bread.
Classic gumbo with andouille sausage, shrimp, chicken and rice.
Hearty miso-based vegan stew with a blend of forest, button and porcini mushrooms.
Ask your server for today's special soups.
Made with fresh lemon and topped with raspberry coulis.
Decadent & gluten free.
Impossibly moist, dense yet light, with a whipped cream cheese frosting.
Baked daily ask server for today's fruit attack. Add a scoop for an extra sweet treat.
Assorted flavors made daily.
The restaurant beer and wine list changes frequently to allow our guests or enjoy a variety of our selections.
Fresh baby greens and arugula tossed with tangy goat cheese, chopped pistachios, balsamic roasted beets and honey-balsamic vinaigrette. Vinny pick: grilled artichoke hearts.
Grilled pork tenderloin over baby arugula, julienned green apples, pickled fennel and sharp cheddar, chopped and tossed in a ruby port vinaigrette.
A dressed up taco salad with chopped red cabbage and romaine, tomato and corn, green and red onion, seasoned beef and chorizo, cheddar and jack cheese with a cumin honey-lime vinaigrette. Vinny pick: roast chicken substitution.
Grilled bosc pears, bacon crumbles, toasted pecan halves and tangy maytag blue cheese served with tender greens and ruby port vinaigrette. Vinny pick: hibiscus duck confit.
Line-caught tuna, avocado, bell pepper, radish, red onion, celery, corn and romaine. Chopped and tossed in a tangy lemon-dill vinaigrette. Vinny pick: tuna steak substitution.
Chopped napa cabbage and rice noodles, with julienned red bell peppers, scallions, shredded carrots, cilantro and peanuts. Tossed with zingy miso ginger vinaigrette and topped with crispy noodles. Vinny pick: grilled flank steak.
Leafy greens chopped and tossed with sweet corn, diced bell pepper, tomato, avocado, red onion, cilantro and toasted pine nuts. Dressed with blue cheese vinaigrette. Vinny pick: today's fresh fish.
Duck confit tossed with baby arugula, creamy goat cheese, balsamic roasted pears and hibiscus vinaigrette.
Fresh baby lettuce and sweet green peas with crunchy bacon shards, savory white mushroom sauté and asiago cheese with a tart vinaigrette. Vinny pick: lemon-herb chicken.
Dried cherries, mild feta cheese, peppery baby arugula and toasted pecans with champagne vinaigrette. Vinny pick: lemon-herb chicken.
Shredded super-food kale with a zingy, zesty lemon-anchovy vinaigrette, fresh parmesan and chopped marcona almonds. Vinny pick: today's fresh fish.
Tomato, avocado, hard boiled egg, bacon, roast chicken and blue cheese chopped and tossed with fresh romaine and classic cobb vinaigrette.
Tomato, bell pepper, crisp romaine, garbanzos, salami, roast chicken, and provolone julienned and tossed in a creamy balsamic dressing.
Baby spinach tossed with sautéed mushrooms, bacon, hardboiled egg pieces, slivered red onion and honey balsamic vinaigrette. Vinny pick: seared diver scallops.
Chopped cucumber, tomato, bell pepper, red onion and crumbled feta cheese. Tossed in our classic vinaigrette. Vinny pick: grilled shrimp.
A bright mix of baby greens with shaved carrots, cucumbers, tomatoes and pickled fennel. Tossed in a zippy romesco dressing.
Flash grilled romaine hearts, scallions, and red onion slivers tossed in a lemony caesar dressing with freshly grated parmesan reggiano and croutons. Vinny pick: seared diver scallops.
French bistro staple with frisée greens, poached egg, bacon lardons and a warm shallot vinaigrette. Vinny pick: hibiscus duck confit.
Fire-roasted sweet corn, cherry and grape tomatoes, diced red onion, cilantro, feta and a chile lime vinaigrette. Vinny pick: grilled flank steak.
With pickled shallots, warm anchovy-rosemary vinaigrette and a crostini.
With extra-sharp cheddar, jack and asiago cheeses and served with sliced fruit and veggies.
With garlic and ginger.
Balsamic marinated garbanzos and tangy hummus, served with grilled ciabatta wedges and crudité.
With grainy dijon, local honey and fresh rosemary.
With cilantro, lime, chile, touch of honey.
With breaded herbed eggplant, fresh mozzarella housemade marinara.
House-roasted cumin-rubbed turkey breast with griddled red onion and tomato, fresh sliced avocado, mayo and provolone, on toasted sourdough.
Savory corned beef griddled and layered with tangy sauerkraut, spicy russian dressing and swiss cheese on toasted rye.
Mustard-roasted pork shoulder and green chile ham, griddled with red onions and swiss cheese on a split roll with avocado and mayonnaise, chipotle and sweet relish.
Roasted bell peppers, onions and squash griddled with basil aioli and provolone, on sourdough bread.
Line caught albacore tuna with capers, chives, mayonnaise and swiss cheese, sourdough bread.
Classic gumbo with andouille sausage, shrimp, chicken and rice.
Hearty miso-based vegan stew with a blend of forest, button and porcini mushrooms.
Ask your server for today's special soups.
Made with fresh lemon and topped with raspberry coulis.
Decadent gluten free.
Impossibly moist, dense yet light, with a whipped cream cheese frosting.
Baked daily ask server for today's fruit attack. Add a scoop for an extra sweet treat.
Assorted flavors made daily.
The restaurant beer and wine list changes frequently to allow our guests or enjoy a variety of our selections.
Fresh baby greens and arugula tossed with tangy goat cheese, chopped pistachios, balsamic roasted beets and honey-balsamic vinaigrette. Vinny pick: grilled artichoke hearts.
Grilled pork tenderloin over baby arugula, julienned green apples, pickled fennel and sharp cheddar, chopped and tossed in a ruby port vinaigrette.
A dressed up taco salad with chopped red cabbage and romaine, tomato and corn, green and red onion, seasoned beef and chorizo, cheddar and jack cheese with a cumin honey-lime vinaigrette. Vinny pick: roast chicken substitution.
Grilled bosc pears, bacon crumbles, toasted pecan halves and tangy maytag blue cheese served with tender greens and ruby port vinaigrette. Vinny pick: hibiscus duck confit.
Line-caught tuna, avocado, bell pepper, radish, red onion, celery, corn and romaine. Chopped and tossed in a tangy lemon-dill vinaigrette. Vinny pick: tuna steak substitution.
Chopped napa cabbage and rice noodles, with julienned red bell peppers, scallions, shredded carrots, cilantro and peanuts. Tossed with zingy miso ginger vinaigrette and topped with crispy noodles. Vinny pick: grilled flank steak.
Leafy greens chopped and tossed with sweet corn, diced bell pepper, tomato, avocado, red onion, cilantro and toasted pine nuts. Dressed with blue cheese vinaigrette. Vinny pick: today's fresh fish.
Duck confit tossed with baby arugula, creamy goat cheese, balsamic roasted pears and hibiscus vinaigrette.
Fresh baby lettuce and sweet green peas with crunchy bacon shards, savory white mushroom sauté and asiago cheese with a tart vinaigrette. Vinny pick: lemon-herb chicken.
Dried cherries, mild feta cheese, peppery baby arugula and toasted pecans with champagne vinaigrette. Vinny pick: lemon-herb chicken.
Shredded super-food kale with a zingy, zesty lemon-anchovy vinaigrette, fresh parmesan and chopped marcona almonds. Vinny pick: today's fresh fish.
Tomato, avocado, hard boiled egg, bacon, roast chicken and blue cheese chopped and tossed with fresh romaine and classic cobb vinaigrette.
Tomato, bell pepper, crisp romaine, garbanzos, salami, roast chicken, and provolone julienned and tossed in a creamy balsamic dressing.
Baby spinach tossed with sautéed mushrooms, bacon, hardboiled egg pieces, slivered red onion and honey balsamic vinaigrette. Vinny pick: seared diver scallops.
Chopped cucumber, tomato, bell pepper, red onion and crumbled feta cheese. Tossed in our classic vinaigrette. Vinny pick: grilled shrimp.
A bright mix of baby greens with shaved carrots, cucumbers, tomatoes and pickled fennel. Tossed in a zippy romesco dressing.
Flash grilled romaine hearts, scallions, and red onion slivers tossed in a lemony caesar dressing with freshly grated parmesan reggiano and croutons. Vinny pick: seared diver scallops.
French bistro staple with frisée greens, poached egg, bacon lardons and a warm shallot vinaigrette. Vinny pick: hibiscus duck confit.
Fire-roasted sweet corn, cherry and grape tomatoes, diced red onion, cilantro, feta and a chile lime vinaigrette. Vinny pick: grilled flank steak.
With pickled shallots, warm anchovy-rosemary vinaigrette and a crostini.
With extra-sharp cheddar, jack and asiago cheeses and served with sliced fruit and veggies.
With garlic and ginger.
Balsamic marinated garbanzos and tangy hummus, served with grilled ciabatta wedges and crudité.
With grainy dijon, local honey and fresh rosemary.
With cilantro, lime, chile, touch of honey.
With breaded herbed eggplant, fresh mozzarella & housemade marinara.
House-roasted cumin-rubbed turkey breast with griddled red onion and tomato, fresh sliced avocado, mayo and provolone, on toasted sourdough.
Savory corned beef griddled and layered with tangy sauerkraut, spicy russian dressing and swiss cheese on toasted rye.
Mustard-roasted pork shoulder and green chile ham, griddled with red onions and swiss cheese on a split roll with avocado and mayonnaise, chipotle and sweet relish.
Roasted bell peppers, onions and squash griddled with basil aioli and provolone, on sourdough bread.
Line caught albacore tuna with capers, chives, mayonnaise and swiss cheese, sourdough bread.
Classic gumbo with andouille sausage, shrimp, chicken and rice.
Hearty miso-based vegan stew with a blend of forest, button and porcini mushrooms.
Ask your server for today's special soups.
Made with fresh lemon and topped with raspberry coulis.
Decadent & gluten free.
Impossibly moist, dense yet light, with a whipped cream cheese frosting.
Baked daily ask server for today's fruit attack. Add a scoop for an extra sweet treat.
Assorted flavors made daily.
The restaurant beer and wine list changes frequently to allow our guests or enjoy a variety of our selections.
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