Tempura fried shrimp with and orange savory sauce and our Bang Bang sauce.

Heirloom tomatoes, balsamic reduction, fresh mozzarella, and basil placed on top of toasted garlic French bread.

Roasted Brussel sprouts tossed in a balsamic glaze butter sauce, fresh pomegranate seeds, creanberries, and topped with fresh grated parmesan cheese.

Jumbo ravioli filled with rich mascarpone cheese, tossed in a house-made Alfredo sauce.

Homemade dumplings with ginger, scallions, and chilis, slightly steamed and pan fried. Served with ponzu sauce.

Grilled homemade crabcakes served over a house made Dijon mustard sauce.

Sauteed edamame tossed in a chili-lime soy sauce.

Sesame crusted Ahi tuna served on three tostadas with Asian slaw. Topped with Gochujan chili oil and creamy garlic aioli.

A blend of spinach, artichokes, asiago, and parmesan cheeses, baked with a creamy garlic sauce. Served with homemade tortilla chips.

Mixed greens tossed in a champagne vinaigrette with pears, strawberries, candied walnuts, and bleu cheese crumbles.

Mixed greens tossed in a chipotle ranch, roasted corn salsa, marinaded red onions, fresh avocado and topped with tortilla strips, fresh cilantro, and crema.

Roasted beets, arugula, spinach, candied walnuts and goat cheese lightly tossed in a balsamic vinaigrette.

Crisp romaine lettuce tossed in a creamy Caesar dressing, parmesan cheese, and homemade croutons.

A blend of greens with cucumbers, tomatoes, onions, and carrots served with your choice of dressing.

Fresh mixed greens topped with roasted squash, crisp apple slices, candied walnuts, and creamy goat cheese, tossed in a maple-balsamic vinaigrette.

Seared scallops served with mashed potatoes, shiitake mushrooms and served with a beurre blanc sauce.

Coconut encrusted red snapper served with mashed potatoes, asparagus in an orange soy glaze.

Pan-seared chili dusted Ahi tuna served with jasmine rice and topped with a tropical salsa (AVAILABLE FOR DINNER ONLY)

Sushi grade salmon, perfectly seared and glazed in a bold szechuan sauce with notes of garlic, ginger, soy and chili finished with a touch of honey for the perfect balance of sweet heat, served over jasmine rice with crispy green beans. (AVAILABLE FOR DINNER ONLY)

Tempura-fried chicken tossed in our house-made orange sauce, served with Jasmine rice and julienned vegetables, topped with orange zest and sesame seeds.

Jumbo shrimp sauteed with ginger garlic, chili flakes, and root julienne vegetables all tossed over a sweet peanut soy sauce, finished with salted crushed peanuts and cilantro. Served with a side salad and choice of dressing. (AVAILABLE FOR DINNER ONLY)

Garlic-herb marinated shrimp pan-seared and tossed in a lemon-butter sauce, served over angel hair pasta with grilled asparagus.

Fettuccine pasta with diced and sauteed chicken and tossed in a creamy parmesan nutmeg sauce. Served with a side salad and choice of dressing. (AVAILABLE FOR DINNER ONLY)

USDA Midwest premium hand-cut New York Strip served with creamy mashed potatoes and grilled asparagus and topped with garlic compound butter.

USDA Midwest premium hand-cut 14oz Ribeye served with creamy mashed potatoes and asparagus and topped with a garlic herb compound butter.

Pepper-crusted beef tenderloin expertly seared and finished with a rich Steak Diane sauce of shitake and white mushrooms simmered in a velvety Madeira wine and demi=glaze reduction. (AVAILABLE FOR DINNER ONLY)

Thin crust flatbread, roasted cream sauce with pesto, oven-roasted tomatoes, fresh mozzarella, thin-sliced Italian prosciutto, arugula blend, and drizzled with honey.

Thin crust flatbread with tomato sauce, Mozzarella, Romano, braised pork, Korean BBQ sauce, pickled onions, red peppers and scallions.

Thin crust flatbread with fresh mozzarella, seasonal tomatoes, fresh basil, and herbed oil.

Thin crust flat bread with roasted cream sauce, roasted pears, mozzarella, and bleu cheese. Topped with arugula blend and drizzled with honey.