with Lettuce, Tomato, Jack Cheese and Ranch

with Bacon, Cheddar Cheese, Sautéed Onions and a Fried Egg

with Lettuce, Tomato, Jack Cheese and Honey Mustard

on a Honey Kaiser Roll with Lettuce, Tomato, Onion and Pickles

Loaded with Kraut, Onions, Slaw, Relish or Plain

with Goat Cheese and Roasted Red Pepper

with Corned Beef, Sauerkraut, Russian and Swiss Cheese

Sautéed Onions and Braised Mushrooms with Swiss Cheese

with Slow Roasted Lamb, Tzatziki, Shredded Lettuce, Feta and Marinated Cucumbers and Tomatoes

with Tender Roast Beef, Artichokes, Capers, Olives, Provolone Cheese and Caramelized Onions on a Hoagie Roll with Au Jus

on Toasted Wheatberry Bread with Pastrami, Swiss Cheese, Russian Dressing and Cole Slaw

on Rye and Pumpernickel with Turkey, Corned Beef, Russian Dressing, Kraut and Swiss

with Spicy Mustard, Caramelized Onions and Pear Chutney on a Hoagie Roll

with Napa Cabbage, Julienned Vegetables, Fresh Oranges and Sesame Soy Vinaigrette

with Romaine Lettuce tossed with Caesar Dressing and Parmesan Cheese in a Flour Tortilla

with Romaine Hearts, Parmesan, Croutons and Caesar Dressing

on a Croissant with Lettuce and Tomato

Napa Cole Slaw with Swiss Cheese and Russian Dressing in a Pita

with Feta, Tomato, Cucumber, Olives, Onions, Peperoncinis and Bell Peppers

with Hummus, Feta, Tzatziki and Marinated Cucumbers and Tomatoes in a Pita

on Pumpernickel with Brown Mustard and Lettuce…..

with Roasted Turkey, Swiss Cheese, Alfalfa Sprouts and Garlic Aioli

over Mixed Greens with Fresh Strawberries, Mozzarella Cheese and Champagne Dressing

with Citrus Vinaigrette, Mixed Greens, Toasted Pistachios and Goat Cheese

on a Buttered Croissant with Lettuce, Tomato, Onion and Cranberry Mayo

with Soppressata, Ham, Copa, Lettuce, Tomato, Onion and Olive Tapenade on a Hoagie Roll

in Forty Spices with Cauliflower Puree, Chick Peas with Mint, Cilantro and finished with Roasted Pepper Jus

with Local Peas, Balsamic Braised Pearl Onions, Preserved Vegetables and Port Wine Jus

with Butternut Risotto, Sautéed Brussels Sprout, Mushrooms, Lemon Oil and Rosemary Aioli

with Seasonal Vegetables in Various Preparations

with Roasted Local Acorn Squash, Rosebank’s Collards, Bourbon Molasses and Rosemary Oil

with Roasted Garlic and Chive Whipped Potatoes, Sautéed Spinach, Grilled Onions and Blue Cheese Cream

with Confit Leg, Butternut and Apple Gratin, Glazed John’s Island Vegetables and Mushroom Reduction

Dusted with Fennel and Served with Sweet Potato Cakes, Roasted Beets, Sautéed Greens and Dill Crème Fraiche

with Brussels Sprout, Bacon, Button Mushrooms, Pearl Onions and Red Wine Chicken Jus

over Fettuccini with Roasted Mushrooms, Red Onions, Baby Spinach and Gorgonzola Cream…

with Spinach, Mushrooms, Onions and Feta over Angel Hair Pasta

Ground Lamb and Beef simmered in Tomato Sauce and served over Fettuccini with Shaved Parmesan

with Peas, Bacon and Fettuccini in a Light Cream Sauce

with Artichokes, Capers, Olives and Sundried Tomatoes over Angel Hair in a Tomato Butter Sauce

with Shrimp and Fettuccini in a Spicy Sherry Cream

with Roasted Red Pepper, Goat Cheese and Avocado on a Soft Flour Bun

with Romaine Hearts, Parmesan, Croutons and Garlic Dressing

with Feta, Tomato, Cucumber, Olives, Pepperoncinis and Bell Peppers

on a Soft Flour Bun with Lettuce, Tomato, Onion and Pickles

with Goat Cheese and Roasted Red Pepper

with Gorgonzola, Spiced Pecans, Mixed Greens, Fresh Strawberries and a Red Wine Vinaigrette

with Citrus Vinaigrette, Mixed Greens, Candied Pistachios and Crumbled Goat Cheese

Country Olives, Assorted Meats, Roasted Tomatoes, Pepperoncinis and Feta

with House made Bacon, Garlic Aioli, Oven Roasted Tomatoes and Field Greens

in Salted Cracker Crust, Horseradish and Tabasco Aioli, House made Green Tomato Hot Sauce

Roasted Garlic, Feta and Red Pepper, Jalapeno and Cilantro with Toasted Pita Chips

with a Shaved Apple and Celery Salad, Fried Capers, Chives and Remoulade

with Blue Cheese Fondue and Balsamic Reduction

Tomatoes, Olives, Capers, Artichoke Hearts, Butter and Fresh Basil

with Duck Confit Lemon and Tarragon Gremolata