Chef Danielle’s selection of European and domestic cheeses, accompanied with Spanish chorizo, Genoa salami and

Prosciutto di Parma. Fresh berries and grapes, savory crackers, candied assorted nuts and fruit reserve.

Full Board 22  Half 14

Crab meat mixed with celery, bell peppers and shallots, seasoned with Cajun spices, creole mustard, lightly breaded, pan fried and served with a butter and cream garlic lemon spread, drops of adobo reduction.



Four bread slices seasoned with garlic, thyme and rosemary, toasted and topped with a creole mustard and cream cheese spread. Drizzled with Chef Danielle’s signature Rosemary apple cider glaze.



Beef with chopped bell pepper, spinach, grated parmesan cheese and drizzled with egg yolk confit.

Chickpea Hummus with goat cheese, spinach, sliced radish.

Smoked Salmon with capers, pickled escabeche and drizzled egg yolk confit.

Prosciutto with mozzarella, sundried tomatoes and watermelon.

Make it all beef: $3

Make it all Salmon: $2

Three pulled pork sliders served with BBQ sauce, melted pepper jack cheese and topped with escabeche slaw

Lime-cooked market fresh seafood, sweet and tangy sauce & avocado.  Served in a Martini Glass.  Served with stacked tostadas.

Edamame hummus topped with sliced radish and sesame oil.

Garbanzo hummus topped with goat cheese and sesame seeds.

Black bean hummus topped with queso fresco and chopped red onion served with pita bread and crudité.


Crispy French fries, topped with freshly grated parmesan, parsley, salt and served with our house-made truffle mayo garlic aioli sauce on the side.


Smoky warmth of of Poblano peppers, mixed with sharp cheddar, a delicious cream based soup perfect for the chilly fall weather.

Served with a piece of toasted bread.


The perfect flavors for fall!

Tart apple, creamy caramel, and a delicate cheesecake.

Get this while it lasts!


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