Online Ordering

Famous Dutch snacks--Chopped beef tenderloin mixed with onion and spices then breaded and deep-fried. Served with a side of Dijonnaise.

Curried chicken salad with red grapes, golden raisins, fresh apple and candied walnuts. Served with little romaine boats and grilled flatbread.

Coconut marinated and breaded shrimp, fried and tossed in sweet and spicy sauce. Served on red cabbage slaw with cilantro and lime juice.

Grilled flatbread with tuna poke-style topping, avocado, red onion, carrot, green onion, cucumber brunoise, and sesame seeds. Finished with Sriracha mayonnaise and sweet chili soy sauce.

Premium wild caught calamari, lightly dredged in rice flour and fried crispy. Served with marinara.

A trio of chops, grilled to medium and served with a watermelon, arugula, red onion, feta, and cucumber relish. Finished with oregano-mint yogurt drizzle.

Pan-seared Aukra salmon served on sweet potato julienne, topped with chili-lime pineapple salsa and nori furikake, sauced with banana ketchup

Pan-seared halibut on polenta with marinated grilled summer vegetables, finished with lemon beurre blanc, capers, dill, and fresh basil.

Grilled to your favorite temp, and topped with maître d' butter and served with a baked potato. Make it a surf ‘n turf! Add 4 ‘13-15’ shrimp for $8.

Grilled to medium rare/medium, sliced and served on sesame caramelized carrots and rice noodles, finished with house-made Korean barbeque sauce and traditional Kimchi. (GF sauce available upon request.)

Tender, double chop grilled and served on a bed of chipotle seasoned black beans, bacon jam, corn and an extra side of mango-habanero beer barbecue sauce.

Chicken paillard, grilled and served topped with a salad of arugula, quinoa, grapes, toasted walnuts, parmesan, and red onion. Topped with matchstick fries and blueberry-cassis vinaigrette.

Za’atar seasoned charred broccoli steak served over hummus and finished with pine nuts, roasted red pepper coulis, lemon-zest EVOO, and Moroccan carrot slaw with golden raisins.

Chefs’ version of this South Spain classic containing fresh seasonal vegetables like tomato, zucchini, red onion, cucumbers, peppers, beans, sherry vinegar and garlic, garnished with EVOO, basil and fresh cracked pepper.

Ask your server...

Mixed greens with cucumber ribbons, diced tomato, red onion, finished with our blueberry-cassis vinaigrette.

Tender hearts of Romaine leaves tossed in a house-made Caesar dressing finished with croutons, shaved parmesan cheese and fresh-cracked black pepper.

Diced watermelon, orange segments, feta, toasted pine nuts and pickled red onion served on mixed greens with strawberry-cilantro vinaigrette.

Butter lettuce with Chinese five-spice-dusted duck breast and orange segments. Finished with sesame-soy vinaigrette, peanuts, rice noodles, and bean sprouts. Duck breast prepared medium and served cold.

Chicken - Beef Filet - Salmon

Traditional Italian sweetened cream dessert with limoncello liqueur, candied lemon zest, and pistachio dust.

Traditional Italian dessert made of lady fingers, coffee, eggs, mascarpone, and cocoa powder.

Contains walnuts

Brownie-cake with chocolate ganache, chopped pecans, and vanilla ice cream.

Served in a French press. Regular or decaf.

Bottle Only

Bottle Only

250mL

Bottle Only

16 oz.