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Dinner | January 20, 2021
Grilled chicken, diced tomatoes and chopped bacon baked onto a crispy flatbread with Mozzarella cheese and topped with shredded lettuce and Ranch dressing.
Diced steak seared and served in two flour tortillas with cilantro lime cabbage slaw, queso fresco and chipotle aioli with a side of rice and black beans.
A blackened 12oz Ribeye topped with melted blue cheese crumbles and served with crispy fingerling potatoes and grilled asparagus.