Taco Mendoza

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

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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

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

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

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

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

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

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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

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

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

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breaded chicken strips served with potato chips

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grilled cheese served with potato chips

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grilled chicken strips served with potato chips

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elbow pasta, cheddar and gruyere cheese

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rigatoni pasta with butter

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Rigatoni pasta with Marinara sauce

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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

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sharp cheddar and gruyere, topped with a Ritz cracker crumble

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

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

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Beef, pork & veal meatballs in Marinara sauce, topped with shaved Parmesan and romano cheese, served with toasted crostini

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sweet and sour crispy chicken tenders

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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

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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

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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

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Chef joanne chang of flour bakery- crispy applewood smoked bacon, tomato confit, bibb lettuce, and basil aioli, served on texas toast, sided with Cape cod potato chips

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Chef karen akunowicz of the fox & the knife- breaded pork cutlet, sumac pickled red onions, arugula, honey crisp apple, mozzarella, calabrian chili relish, lemon vinaigrette, saffron aioli, served on rosemary focaccia, sided with Cape Cod potato chips

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Chef jay hajj of mikes city diner- grilled lamb kofta served open faced on toasted naan. Garnished with pickled turnips, sumac onions, harissa, tzatziki and sided with a fattoush salad

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Chef valentine howell of black cat- braised and pulled BBQ pork on a Kings Hawaiian sweet roll, red cabbage coleslaw, white American cheese, pineapple BBQ sauce, sliced fresh jalapeños and grilled pineapple. Sided with potato salad

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Chef luke fetbroth of tonino- mortadella with caciocavallo cheese on toasted ciabiatta with calabrian mayo, giardiniera pickle relish and lemon tossed arugula. Sided with mixed greens

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Chef alex nunez of the parish cafe- baked buttermilk chicken, tomato, lettuce, cheddar cheese, applewood smoked bacon, house pickles and chipotle aioli. Served on a deluxe roll and sided with potato salad

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Chef fredy reyes of the parish cafe- 6oz smash burger topped with bacon, American cheese, crispy onions, lettuce, tomato and our own secret sauce. Sided with potato chips

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Chef sarah wade of stillwater- shaved roasted turkey breast, melted baby Swiss and gruyere cheese, horseradish slaw, caramelized onions and spicy Russian dressing. Served with a dill pickle ranch pasta salad

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

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Chef erin miller of urban hearth- buttery griddled texas toast topped with melted brie cheese, whole grain mustard, lemony arugula, shaved hickory smoked Bentons ham and a summer strawberry and rhubarb chutney. Sided with potato salad

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Chef charlie Foster of woods hill pier 4, the farm at woods hill, adelita, the block and woods hill table- pressed Cubano style sandwich on a French baguette, with Chef Fosters ham from the Farm at Woods Hill, Swiss, crispy pork confit, garlic herb aioli, house pickles and arugula. Sided with Cape Cod potato chips

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Chef norma gillepsie- Smoked turkey, crisp bacon, scallions, dill havarti cheese, chipotle cranberry sauce, sour cream. Served on a warm flour tortilla sided with potato salad

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

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

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Roasted wings-your choice of reggae, Buffalo or Korean

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