CHEF'S HOUSE SPECIALTY

White wine and extra virgin olive oil sauce, charred eggplant, capers, red onion, chopped garlic, artichoke hearts and roasted red bell peppers topped with fresh chopped oregano

Kiros house-made corn beef with a medley of toasted sweet potatoes and Yukon Gold Potatoes, red and green bell peppers, and onions. Topped with a poached egg served with rolls and butter.

Roasted turkey breast sliced with shredded iceberg lettuce, crispy Applewood smoked bacon, grilled onion, sliced avocado, vine ripe tomatoes, with Dijon mayonnaise on Ciabatta bread

Classic Albacore tuna salad with Arugula, fresh vine ripe tomatoes, melted Muenster cheese with avocado aioli on a Kaiser roll

Flour tortilla wrapped with roasted turkey breast sliced, red onion, herb-roasted tomatoes, shredded Hearts of Romaine, avocado, Provolone cheese, and a dollop of ranch dressing

Jardinière, Kalamata olives, artichoke hearts, Heirloom tomatoes, vegan mozzarella cheese, and basil pesto on Focaccia roll

Baby garden greens, chopped red and green cabbage, shredded carrots, water chestnuts, toasted peanuts, sliced Asian pear, fresh-cut mango, mixed with Chinese egg noodles with marinated grilled flat iron steak

Chicken sauteed in butter then braised in Sicilian Sherry wine, sprinkled with crispy fresh sage and topped with Parma prosciutto, and grated Fontina cheese

Chicken breast sauteed in Sherry wine, fresh rosemary, and roasted chicken Jus de Poulet

6 Hours braised grass-fed beef in a braising liquid of the Barolo wine, veal demi, root vegetable, mixture of fresh herbs, and roasted shallots

Seasoned and smokey Tri–Tip slowly charbroiled served with a cider vinegar BBQ sauce

Pork medallion sauteed in roasted yellow bell pepper, cream sauce finished with fresh rosemary

Pan-roasted and basted in a soy, ginger, passion fruit glaze, served with fresh mango and pineapple salsa, topped with a slivered scallion

Creole seasoned cream sauce, fresh tarragon, and Chablis wine

Tiger shrimp sauteed in fresh garlic, whipped butter, Meyer lemon juice, crisp Pinot Grigio, topped fresh Italian parsley