Taco Mendoza

butter lettuce, mixed greens, cucumbers, tomatoes, kalamata olives, house Italian vinaigrette

spinach, corn, carrots, edamame, jalapeños, cream cheese, sour cream and cheddar cheese. Served with crispy corn tortilla strips and topped with scallions

our famous beer battered onion rings, served with chipotle aioli dipping sauce

hummus, feta cheese, Kalamata olives, pickled onions, roasted red peppers, grilled pita bread

breaded chicken strips served with potato chips

clams, potatoes, corn, fresh parsley, toasted garlic bread

Mixed greens, pickled rhubarb, crunchy black pepper pistachios, fresh chives, crispy Panko fried goat cheese and a champagne dijon vinaigrette

chick peas and pearl barley tossed with a lemon vinaigrette, arugula, romaine, pepperoncini, sliced red onion, grilled halloumi cheese, toasted pita crisps and green goddess dressing

grilled chicken breast, arugula, caramelized almonds, snap peas, carrots, warm jasmine rice, sesame soy vinaigrette dressing

Arugula, torn fresh mozzarella, garlicky cherry tomatoes, toasted pine nuts, cracked black pepper, crispy Parmesan chicken and lemon pesto vinaigrette

vine ripened tomatoes, deep fried grilled cheese crouton, with fresh basil

grilled cheese served with potato chips

Chef mitchell randall of ostra- Garlic and rosemary marinated medium rare beef tenderloin, arugula, truffle aioli, caramelized onions, chive mashed potato spread, muenster cheese, crispy onion, served on ciabatta bread with a side of Cape Cod potato chips

Chefs trevor and kate smith of thistle and leek- Coronation chickpea salad, mixed greens tossed in lemon vinaigrette, pickled carrots, crispy chickpeas, cilantro and a garlic yogurt sauce on toasted lavash. Sided with Cape Cod potato chips and garlic yogurt sauce

Chef jamie bissonnette of somaek, zurito, temple records and willie's - thinly sliced pan-fried eggplant, avocado, slow-roasted black bean spread, oaxaca cheese, chipotle aioli, served on a sesame torta roll, sided with Mexican coleslaw

Chef todd english of olives and figs- baked almond coated chicken breast on Tuscan wheat with avocado sauce, marinated red onions, manchego cheese and romaine. Sided with mixed greens and lemon vinaigrette and topped with roasted almonds

Medium rare sliced flank steak with chimichurri salsa over mixed greens with tomatos, cucumbers, kalamata olives and house Italian vinaigrette. Sided with crispy potato wedges

elbow pasta, cheddar and gruyere cheese

rigatoni pasta with butter

Rigatoni pasta with Marinara sauce

sharp cheddar and gruyere, topped with a Ritz cracker crumble

pan fried salmon tossed in kabayaki sauce with quinoa, pickled cabbage, pickled onions, pickled ginger, grilled pineapple, edamame, fried leeks

sautéed breaded chicken, olive oil & lemon, parsley, tomatoes, capers, garlic mashed potatoes, baby spinach, balsamic

two giant chocolate chip cookies, vanilla ice cream, chocolate sauce

white chocolate & custard brioche bread pudding, topped with warm chocolate sauce & fresh whipped cream