Aiana

Chorizo, scrambled eggs, melted mozzarella, and crispy bacon on a toasted brioche bun. Served with a side of seasoned potato wedges.

Fluffy cream cheese and egg white pancakes dusted with cinnamon and served with warm berry compote and whipped butter.

Two thick-cut french toast slices layered with caramelized banana, crispy bacon, and a drizzle of maple crème fraîche.

Smoked sausage link, two sunny eggs, cheddar grits, and a buttermilk biscuit smothered in sausage gravy.

Thick Greek yogurt layered with fresh strawberries, blueberries, honey, granola, and a scoop of vanilla whey protein.

Cavatappi pasta in a sharp cheddar sauce loaded with crispy bacon bits and topped with a fried egg and chives.

Thin-shaved ribeye piled high on a flaky buttermilk biscuit with melted provolone and a drizzle of truffle aioli.

Two seasoned pork patties served with garlic mashed potatoes, apple chutney, and a side of toast.

Crispy chorizo crumbles over cilantro-lime rice with black beans, pico de gallo, crema, and shredded jack cheese.

Two golden french toast halves topped with smoked ham, poached eggs, and a warm maple hollandaise.

Grilled spam, white rice, two over-easy eggs, and a side of sweet pineapple-mango salsa.

Thick sourdough topped with mashed avocado, crispy bacon strips, a sprinkle of sea salt, and a squeeze of lime.

Steel-cut oats swirled with maple syrup, topped with toasted pecans, sliced banana, and a dollop of mascarpone.

Black forest ham and melted gruyère on a toasted croissant with a smear of dijon butter. Served with fresh fruit.

Creamy cheesy grits topped with pulled pork, a fried egg, and scallions. Served with a side of warm tortillas.

Fresh fried churro bites dusted in cinnamon sugar, served with warm chocolate dipping sauce and vanilla ice cream.

Thick-cut texas toast grilled in butter, topped with scrambled eggs, cheddar, and crumbled sausage patty.

Crispy bacon, fresh lettuce, tomato, and a fried egg on toasted sourdough with herb mayo.

Pork sausage patty, fried sage leaves, melted swiss cheese on a toasted english muffin with dijon.

Cream cheese blended into thick Greek yogurt, topped with mixed berries, graham crumble, and a berry coulis drizzle.

Two smashed beef patties, double american cheese, thick-cut bacon, pickles, and special sauce on a potato bun.

Marinated chicken breast, provolone, roasted peppers, and garlic aioli on a toasted ciabatta roll.

Pounded pork cutlet breaded and fried golden, served over arugula with shaved parmesan and lemon.

Spaghetti tossed in a creamy egg yolks and pecorino sauce with guanciale and black pepper.

Slow-braised beef shoulder shredded and piled on a toasted brioche bun with provolone and au jus for dipping.

Grilled chicken, shredded lettuce, tomato, cheddar, and ranch wrapped in a sun-dried tomato tortilla. Served with chips.

Butter-poached lobster chunks tossed in mayo and herbs, stuffed into a toasted split-top bun with kettle chips.

Smoked chicken thigh over cilantro rice with black beans, corn salsa, pickled onions, and smoky bbq sauce.

Thin-shaved ribeye, sautéed onions, melted provolone and whiz on a toasted hoagie roll.

Roasted turkey breast, smashed avocado, swiss, spinach, and cranberry aioli on toasted multigrain.

Beer-battered cod fillets served with thick-cut fries, tartar sauce, and a side of mushy peas.

Petite filet mignon, garlic mashed potatoes, and grilled asparagus spears with béarnaise sauce.

Roasted pork, ham, swiss, pickles, and mustard pressed between crispy cuban bread until melty.

Five house-made beef and pork meatballs in marinara, topped with ricotta and parmesan, served with garlic bread.

Shredded barbacoa beef over cilantro-lime rice with black beans, pickled jalapeños, crema, and cotija.

Creamy brie, red grapes, and honey on crusty sourdough, grilled golden. Served with a side salad.

Blackened chicken breast over dirty rice with red beans, andouille sausage, and creole cream sauce.

Three mini lamb patties with tzatziki, feta, and roasted red peppers on brioche buns with fries.

Honey-baked ham, aged gouda, sharp cheddar, cornichons, mustard, and crusty bread on a charcuterie board.

Hot pastrami, swiss, coleslaw, and russian dressing on toasted rye with a pickle spear and chips.

12oz prime ribeye seared to perfection, served with truffle mashed potatoes, grilled broccolini, and red wine jus.

Herb-crusted rack of lamb with rosemary roasted potatoes, mint yogurt sauce, and harissa drizzle.

Full rack of dry-rubbed pork ribs slow-smoked and glazed with house bbq, served with cornbread and slaw.

Pan-seared chicken breast in a rich marsala wine and mushroom cream sauce, served over angel hair pasta.

12 crispy buffalo wings with blue cheese dip, celery sticks, and a side of seasoned fries.

Braised beef short ribs in a slow-simmered tomato sauce over pappardelle pasta with fresh ricotta.

8oz center-cut filet mignon wrapped in bacon, served with loaded baked potato and creamed spinach.

Fettuccine tossed in a creamy parmesan alfredo sauce with grilled chicken strips and garlic toast.

Thick-cut bone-in pork chop brined and grilled, served with apple chutney and garlic herb potatoes.

Pan-seared atlantic salmon with lemon butter sauce, herbed rice pilaf, and roasted asparagus.

Slow-braised beef in burgundy wine with pearl onions and mushrooms, served over egg noodles.

Four frenched lamb lollipop chops with pomegranate glaze, couscous, and mint chimichurri.

Breaded chicken cutlet topped with marinara and melted mozzarella, served over spaghetti.

Half-pound angus beef patty with smoked bacon, aged cheddar, caramelized onions, and house sauce on brioche.

32oz tomahawk ribeye, dry-aged and grilled over wood fire, served with loaded twice-baked potato.

Glazed pork tenderloin medallions with honey dijon cream sauce, roasted potatoes, and green beans.

Linguine in a creamy cajun sauce with blackened chicken, andouille sausage, and bell peppers.

Grilled swordfish steak with lemon-caper butter, orzo pasta salad, and grilled lemon.

8oz sirloin steak cooked to order with crispy twice-fried frites, garlic aioli, and watercress salad.

Crispy half-duck confit with orange gastrique, wild rice pilaf, and roasted baby carrots.