East of Eighth Menu and Prices

with a meyer lemon reduction and creole mustard

all black angus beef simmered in marinara

with spicy marinara

(gf). with chives and lemon vinaigrette

red onion, mandarin oranges and dill vinaigrette

(gf). with japanese eggplant, organic beets and roasted corn

lime-avocado, cucumber-mandarin and red pepper served with wasabi and potato gaufrette

(gf). blueberries, red onion, beets, walnuts, apples and apple cider vinaigrette

(gf). seedless cucumbers, organic grape tomatoes, endive, radicchio and shredded carrots

with cucumbers, tomato and house dijon dressing.

romaine hearts with garlic croutons and shaved parmesan cheese.

dressing choice: honey dijon dressing, balsamic dressing, ranch dressing, thousand island dressing, blue cheese dressing

on mesclun greens with honey dijon dressing.

vegan. wheat berries, black beans, bulgur, apples, walnuts, raisins, mint, dill and cider vinegar dressing.

10oz of sirloin, ground here daily. includes one topping

bacon, lettuce, tomato, avocado and olive tapenade on a potato onion roll

with horseradish slaw on sesame buns

fontina cheese and harissa yogurt sauce on a portuguese muffin.

arugula, red onion and lime aioli.

with bacon, lettuce, tomato, avocado and black olive tapenade on a onion potato roll.

with avocado, swiss cheese and tzatziki sauce.

grilled chicken, bacon, tomato, mixed greens, red onion and blue cheese dressing

prince edward island mussels steamed with white wine, lemon & parsley

with mesclun greens and honey-dijon dressing

served with garlic mashed potatoes, sauteed vegetables and mushroom gravy

scallop, lobster and shrimp filled ravioli in a light spicy crab marinara and shoestring fried zucchini

with prosciutto in pink tomato sauce

(gf). summer basil pesto, sweet peas and grape tomatoes

red sauce and grated pecorino romano

(gf). julienned vegetable noodles. with mushrooms, spinach, tomato, sun dried tomato, extra virgin olive oil and parmesan reggiano

with fresh mozzarella, tomato sauce and basil

with pan roasted zucchini and cipollini onions

prosciutto, olive oil and sage

with five cheeses

with crisp rice noodles

with black beans and monterey jack cheese served with guacamole, salsa and sour cream

with scrambled eggs, salsa, bacon & cheddar cheese

with bacon, lettuce, tomato & 1000 island dressing

(gf). with grilled plum tomato, artichoke hearts, arugula, shaved parmesan & herbed dressing

with corn bread pudding and cranberry-apple relish

arugula, endive, goronzola ciabatta toasts, walnuts, apples & honey-dijon dressing

with guacamole

with prosciutto and sun dried tomatoes in pink tomato sauce

in marinara and tossed with fresh mozzarella

with parmesan cheese and marinara

(gf). with cured salmon, dill, swiss cheese & tomato

ratatouille, quinoa with spinach and beets, moroccan couscous, goat cheese on walnut toasts and grilled stemmed artichokes

sesame brioche bun

topped with avocado, swiss cheese and tzatziki sauce on a portuguese muffin

portuguese muffin with arugula, red onion and lime aioli

with hand cut french fries

with fontina cheese and harrisa-yogurt sauce

(gf). on roasted beets, quinoa and spinach

with bourbon, chives, tarragon and fresh corn salad

ratatouille, moroccan couscous, artichokes, quinoa with beets and spinach and goat cheese on walnut bread toasts

served very rare in wasabi and orange soy sauce with cucumber and avocado salad

(gf). lobster, clams, scallops, mussels, fish of the day, basil and mediterranean vegetables in lobster broth

romaine hearts and garlic croutons with shaved parmesan cheese

with toast points and dill marinated cucumbers

with blue corn tortilla chips

dessert choice: vanilla, chocolate.

5oz. sirloin steak, two eggs and style and home made fried potatoes

with two poached eggs and cheddar cheese

with braised chicken, carrots, and noodles

with prosciutto

with fresh mozzarella, tomato sauce and basil

classic, guacamole, florentine, crab cake or salmon served with home fries

scrambled eggs, salsa, bacon and cheddar cheese, served with home fried potatoes

(gf). with your choice of bacon or turkey sausage, served with home fried potatoes

poached eggs on an english muffin, spinach and hollandaise sauce, home fried potatoes

ciabatta french toast filled with ham and swiss cheese with maple syrup

with fresh oranges and passion fruit syrup

with honey and powdered sugar

served with cream cheese, sliced tomato, red onion and capers

(gf). filled with potatoes, brie, bacon and sautéed onions

(gf). with chicken, spinach and tomato

(gf). served with home fried potatoes and any two fillings: cheddar, swiss, mozzarella, monterey jack, brie, bacon, ham, tomato, peppers, spinach, onions or mushrooms.

with swiss cheese, sliced tomato and english muffin

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chocolate or strawberry ice cream raspberry or mango sorbet

vanilla & chocolate ice cream covered in rich dark chocolate

soft creamy bubbles and intense fruity aromas with a hint of green apples, brut means that this sparkler is dry, versatile and very enjoyable.

our best value sparkling wine. crisp, toasty and with a nose of ripe green apple.

served chilled. new and trendy. young, fresh and lightly sparkling with a soft fruity finish.

sparkling. causal elegant wine that brings festivity to any meal. fresh flavors of red fruit and crispness the compliment the effervescence.

crisp, light and refreshing, easy to like with citrus and peach accents.

citrus and tropical fruit flavors with a touch of oak for a creamier buttery finish.

made by traditional method in the north of italy. scents of apple, ripe pear and peaches. dry, crisp and medium bodied. a classic pinot grigio.

good with spicy foods or if you like a slight touch of sweetness. aroma of crisp apples and pears.

oaky and creamy with vanilla, oak and honey notes. from a highly rated napa vineyard, this is a true example of the california vision of chardonnay.

a top class macon from old vines on the elevated section of the plains. great value, drinks like a first growth chablis.

world famous burgundy wine maker creates an exceptional value in languedoc. light in color and texture with strawberry and cherry notes.

dark red with violet notes and red fruit flavors. this wine is aged in oak that gives it a vanilla and toast quality to the finish.

a dry wine with plenty of fruit: plum, black cherry and cassis nuances mixed with a little smoke and spice

well structured in the "new world style". big cassis and cherry flavors with oak and a smooth finish.

ripe black cherry, black olive, juniper and leather, framed by mild acidity and smooth tannins

primativo is the grandfater of zinfadel. it is a rich full flavored red that is perfect for tomato dishes, bbq and grilled red meats.

this chianti classico is a forward red graced with attractive scents of dried cherries, flowers and spices, all of which are wrapped around a soft, accessible frame. sangiovese 90%, caniolo 5%, color

91 points and a "smart buy" from the wine spectator: "bright and effusive, slipping a spicy note into the mix as the blackberry and red cherry flavors pop. veers toward peppermint as t

with braised chicken, carrots and noodles.

with fennel, red onion and mandarin orange salad.

with spicy marinara sauce.

with manchego cheese, swiss chard and caramelized onions.

with horseradish slaw.

guacamole, hummus, tapenade, feta cheese and salsa.

all black angus beef simmered in marinara.

prosciutto, manchego, mozzarella and parmesan cheeses with roasted red pepper aioli.

shallots and parsley with garlic toasts.

with prosciutto and sun-dried tomatoes.

all black angus beef simmered in marinara.

with chicken and peas in a sun-dried tomato pesto.

in a spicy tomato sauce with crabmeat.

extra toppings: goat cheese, sausage, mushrooms, spinach, olives, extra cheese.

extra toppings: goat cheese, sausage, mushrooms, spinach, olives, extra cheese.

with grilled plum tomato, artichoke heart, shaved parmesan cheese and herbed dressing.

with hand-cut fries and sautéed vegetables. served plain grilled or grilled with green peppercorn sauce.

(gf). served plain or with seasoned with texas steakhouse rub

with garlic mashed potatoes and coleslaw.

seasonal preparation.

on moroccan couscous with cipollini onions, mint and smoked tomato coulis

with mashed potatoes and sautéed vegetables.

served with garlic mashed potatoes, sautéed vegetable and mushroom gravy

with pistachio crust on couscous with cipollini onions, mint and smoked tomato coulis.

with tomato, dill, quinoa, spinach and beets.

batter fried fish of the day, salsa flores, pineapple salsa and jicama slaw.

served rare in orange soy sauce with cucumber and avocado salad.

ratatouille, sautéed spinach with beets and quinoa, couscous, artichokes and goat cheese on walnut toasts.

tossed with parmesan cheese and lemon and roasted red pepper aioli.

soda choice: coke, diet coke, ginger ale, 7-up.