With lettuce, tomato, red onion, and pickled jalapeno tartar sauce on house flatbread.

Slow roasted beef short rib with Monterey Jack cheese, caramelized onions, shredded cabbage, lettuce on hector’s hoagie, and served with a side of tomatillo salsa.

Loaded with blackened salmon, pico de gallo, shredded lettuce, and creamy salsa verde wrapped in flour tortillas.

Grilled chicken breast, grilled pineapple jam, and baby arugula on homemade focaccia bread.

Turkey bacon, smoked pimento cheese, house butter pickles, leaf lettuce, and sliced tomato on a homemade potato cross bun n.

Herb-roasted sliced Turkey, thinly sliced ham, chicken bacon, smoked cheddar cheese, lettuce, tomato, and brown sugar honey mustard on toasted honey wheat bread.

House mozzarella cheese, sliced avocado, alfalfa sprouts, and basil pesto on toasted homemade focaccia.

Local tomatoes, cheddar, Monterey, Parmesan cheeses, caramelized onions, and fresh basil in a flaky crust.

Red and white quinoa, cherry tomatoes, sliced avocado, arugula, and roasted corn topped with balsamic reduction with a side of basil pesto.

Chunks of chicken, roasted carrots, and fresh celery tossed with an incredible tarragon-scallion dressing on a bed of mixed greens with a balsamic reduction.

Specially picked mixed greens, black mission figs, fresh pears, crumbled blue cheese, and toasted walnuts with raspberry balsamic vinaigrette.

Orange slices, raisins, avocado, asiago cheese, and pistachios atop a bed of tender kale and mixed greens tossed in chili-lime vinaigrette.

Diced watermelon, NC blueberries, feta cheese, cucumber, and candied almonds on a bed of mixed greens with a white balsamic vinaigrette.

Crisp romaine lettuce with pecorino Romano cheese, toasted focaccia croutons, and the most fantastic Caesar dressing.

Specially picked mixed greens surging from a cucumber wrap with your choice of zest made raspberry balsamic, lemon tahini, champagne vinaigrette, chili lime vinaigrette, or honey wasabi dressings.

8 oz honey sriracha seared salmon over wok-fried cauliflower rice with egg, broccoli, gingered peas, carrots, bell peppers topped with diced scallions, and a side of miso ginger dressing.

Blackened shrimp, cavatappi noodles, sautéed mushrooms, asparagus in a creamy sauce – garnished with fresh basil, and red pepper flakes.

Cashew crusted boneless chicken breast with sweet potato fritters, crispy cucumber-cabbage salad, and peanut sauce.

Layered eggplant, yellow squash, roasted red peppers, spinach, zucchini baked in zesty marinara sauce with fresh mozzarella, Parmesan, and ricotta cheese – served with butternut squash risotto.

Roasted chicken, poblano peppers, sweet potatoes with Monterey Jack cheese stuffed in a flour tortilla – served with Cuban black beans, lettuce, and tomato salsa.

Spinach, cheese ravioli with zesty marinara sauce, topped with pine nuts, Romano cheese, and served with a house, or Caesar salad.

Dry, fresh, and fruit-forward with aromas of raspberries and pears.