Features: Happy Hour
spicy red pepper feta, roasted eggplant salad and kale guacamole served with pita
brandy caramelized pears, shaved parmesan, and parsley chive vinaigrette
three sautéed shrimps, avocado, chopped mushrooms and celery on a creamy ranch dressing served with mesclun greens and house vinaigrette
shrimps, calamari and salmon, marinated with scallions, cilantro, red onion and lemon vinaigrette
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