Smokehouse bacon, sliced tomatoes, and mesquite smoked turkey with Monterey Jack cheese. Served on grilled, whole wheat bread with roasted garlic aioli.

Our version of a Miami classic. Seasoned pork loin sliced thin with smoked turkey topped with melted Swiss cheese. All served on grilled ciabatta with roasted garlic aioli, yellow mustard, and dill pickles.

Buffalo marinated fresh chicken breast charbroiled and basted with buffalo sauce. Served on a grilled ciabatta bun with shredded iceberg lettuce and bleu cheese dressing.

A warm wheat tortilla wrapped around assorted spring greens, diced plum tomatoes, shredded Monterey Jack cheese, creamy ranch style dressing, and julienne grilled chicken breast.

A fresh chicken breast seasoned and charbroiled. Topped with our creamy spinach artichoke dip and melted Provolone cheese. Served on grilled whole wheat bread with lettuce and tomato.

Chicken breast marinated in a buttermilk ranch dressing and fried to a golden brown. It's then topped with Monterey Jack cheese, lettuce, tomato, and a drizzling of ranch dressing.

Half-pound seasoned chicken breast charbroiled to perfection. Served on a grilled ciabatta bun with lettuce and tomato.

Lightly fried chicken tenderloins tossed in a spicy buffalo sauce and wrapped in a warm tortilla with diced tomatoes, iceberg lettuce, bleu cheese dressing, and diced celery.

Oven-roasted chicken breast chopped and tossed with mayonnaise, seasonings, diced celery, and scallions. A generous portion mounded on grilled herbed focaccia with crispy bacon strips, roasted garlic aioli, spring greens, and sliced tomatoes.

Prime rib sliced thin and topped with sautéed onions, red and green bell peppers, and mozzarella cheese. Served on grilled ciabatta with roasted garlic aioli and sliced tomatoes. Accompanied with beef au jus for dipping.

A marinated portabella mushroom cap lightly grilled and topped with melted mozzarella cheese. Served on grilled herbed focaccia and spring greens tossed in a balsamic vinaigrette, julienne roasted red peppers and finished with fresh basil.