New Menu Items 2026 Menu

• The Main: Mini buttermilk pancakes and belgium waffle bites with maple syrup
• The Protein: Crispy applewood smoked bacon and savory turkey sausage links
• The Sides: Fluffy scrambled egg muffins baked with sharp cheddar cheese
• The Fruit: A colorful heap of seasonal berries and citrus wedges

A vibrant, heart-healthy spread inspired by the coastal flavors of Greece!

• The Spread: Creamy Hummus and whipped Feta dip.
• The Protein:  Perfect hard-boiled eggs and thinly sliced smoked salmon
• The Garden:  Crisp cucumbers, heirloom cherry tomatoes, and kalamata olives
• The Grain:  Toasted pita triangles and artisan whole-grain crackers

• The Base: Thick, creamy Greek yogurt and an almond milk based option
• The Crunch: House made nut granola, nut free granola, and toasted hemp seeds
• The Sweetener: Raw wildflower honey and pure agave nectar
• The Fruit: Antioxidant- rich blueberries, blackberries, and sliced tropical kiwi

• The Main: hand-held mini breakfast burritos stuffed with eggs, black beans, and cheese
• The Protein: Sliced Chorizo links and seasoned breakfast potatoes
• The Accents: Fresh smashed avocado, chunky pico de gallo, and pickled jalepenos
• The Finish: Fresh lime wedges and a side of chipotle-lime crema

• The Pastry: Flaky mini filled croissants
• The Charcuterie: Thinly sliced prosciutto di parma and hard boiled eggs
• The Cheese: Wedges of creamy brie and aged Manchego
• The Pantry: Fig Preserves, cluster grapes, and toasted walnuts

A well rounded start to your day on the healthier side! 

Your Choice of Burritos, Breakfast Protein, Potato, Bread. Includes Coffee and Tea Service

Shaved Smoked Turkey & Vinegar Slaw on a toasted brioche bun with a side of Alabama White Sauce.

Paired with Loaded Baked Potato Salad with crispy bacon, sharp cheddar, and fresh chives AND Roasted Corn & Poblano Chowder

• The Main: Sliced herb-grilled chicken, nut-free basil pesto, and sharp provolone pressed into a sea-salt focaccia
• The Salad: Tuscan Tortellini Salad -- cheese tortellini tossed with sun-dried tomatoes, artichoke hearts, and light balsamic glaze
• The Soup: Smoked Tomato Bisque -- an in house specialty!

For the sandwich: Prosciutto & Fress Mozzarella on a crust Baguette with balsamic glaze, fresh basil, and sun dried tomatoes

Paired with a Pear & Gorgonzola Salad with candied walnuts, dried cranberries, and champagne vinaigrette AND a Roasted Butternut Squash soup with a hint of ginger and nutmeg

• The Sandwich: A toasted, flaky croissant filled with shaved roasted turkey, creamy avocado slices, swiss cheese, and micro sprouts.
• The Salad: Strawberry Spinach Salad with fresh berries, feta, and the crunch of toasted almonds.
• The Soup: Cream of Portobello -- One of our Chef's best soups!

Choose up to 3 different varieties of sliders and two sides

Brown Sugar & Bourbon Glazed Meatloaf, Garlic & Herb Mashed Potatoes, Honey Glazed Carrots, Freshly Baked Cornbread Muffins, Garden Salad with Lemon Vinaigrette. 

Chicken Souvlaki Skewers, Warm Pita Bread Triangles, Creamy Tzatziki, rice pilaf, and Greek Salad

Steak Kabobs with bell peppers and red onion, fluffy quinoa with fresh parsley and lemon, roasted asparagus with balsamic glaze

Asian Teriyaki & Pineapple Chicken skewers, Sesame Ginger Slaw, Coconut Rice

Chicken and Beef Kabobs, Turmeric Basmati Rice, Grilled Asparagus

Cranberry and Brie Stuffed Chicken Breast with a light cream sage sauce

Served with Wild Rice Pilaf with dried apricots and toasted pecans. Garlic-Fried Green Beans with crispy shallots and a squeeze of lemon juice

Pecan Pie

Lemon - Oregano Roasted Chicken Thighs served with:

- Saffron infused basmati rice with toasted almonds, garlic-herb roasted potatoes, and balsamic-glazed roasted brussel sprouts

Baklava for dessert!

Red Wine Braised Beef Short Ribs. Served with:

- White Cheddar Mac & Cheese, Garlic mashed Yukon gold Potatoes, and honey glazed carrots with dill

- Warm Chocolate Lava Cakes

Build your favorite bowl combination with the following items to select from!

- Jasmine Rice or Lemon-Parsley Quinoa

- Teriyaki Grilled Salmon or Miso-Glazed Crispy Tofu

- Edamame, pickled red onions, roasted chickpeas, and shredded kale

- Ginger Snaps or Fudge Brownie

Chicken Piccata with capers and lemon-butter sauce. Served with:

- Penne a la Vodka, Roasted Asparagus with shaved parmeasean, and garlic and herb focaccia bread

- Mini Tiramisu Cups and Lemon Bars for Dessert

Slow-Roasted Heritage Chicken (Bone In) basted with smoked garlic beef tallow and rosemary. Served with:

- Yukon Gold Potatoes with crispy edges and a sea salt-chive sprinkle, Honey-Glazed Carrots

- Assorted Cookies for dessert

Gochujang-Braised Beef Short Ribs. Served with:

- Ginger & Scallion Butter Rice and Sesame-charred Broccoli and Carrots

- Fudge Brownies for Dessert

Hot Honey & Miso-Glazed Fried Boneless Chicken Breasts. Served with:

- Roasted Garlic & Boursin Smashed Potatoes topped with fried onions and Maple-Bourbon Glazed Brussel Sprouts with Crispy Pancetta

Roasted Red Pepper & Hummus Wrap with feta cheese, shredded carrots, baby spiinach, and sprouts in a spinach tortilla.

Mediterranean Quinoa Salad with parsley, mint, cucumber, and a lemon garlic vinaigrette

Classic Lentil Soup seasoned with cumin and lemon