Fresh ground lamb, seasoned and grilled, served open-faced on a bed of mixed greens and garlic bread. It’s topped with Gruyere cheese and fire-roasted red peppers. It’s served with a yogurt tzatziki.
Hickory-smoked Angus beef patty served on a toasted French baguette topped with cucumbers, pickled carrots, housemade smoked jalapeño relish, cilantro and a spicy chili aioli.
1/2-pound fresh pattied Angus burger, seasoned and flame-broiled, topped with cheddar cheese, applewood smoked bacon, jalapeños, sauteed mushrooms and onion rings with homemade sriracha mayonnaise on the side.
House-ground 8-ounce blend of CAB brisket, chuck and short rib with fresh arugula, pickled red onions, cheddar cheese, jalapeño Worcestershire aioli on a grilled brioche bun.