Soups & Salads prepared daily with the freshest ingredients


House Salad                                                                                                                            8.95

Spring mix greens, garbanzo beans, roma tomatoes, carrots, egg, cheddar and Monterrey jack cheese, pepperoncini peppers and roasted pecans


Caesar Salad                                                                                                                            7.95

Romaine lettuce , Parmesan cheese, and seasoned croutons with our Caesar dressing


Club Salad                                                                                                                                10.95

Smoked ham, turkey, and bacon on mixed greens with cheddar and Monterey jack cheese, tomatoes, egg, and  shredded carrots


Greek Salad                                                                                                                               9.95

Mixed greens with artichoke hearts, kalamata olives, cucumbers, tomatoes, feta cheese, and pepperoncini peppers with balsamic vinaigrette


Bluesy Chicken Salad                                                                                                         10.95

Spicy chicken served on a bed of greens with tomatoes, eggs, carrots pepperoncini peppers, crumbled blue cheese, and bacon


Dressings:  Blue Cheese, Light Ranch, Ranch, Caesar, Balsamic Vinaigrette, Light Raspberry Vinaigrette, Italian, Fat Free Italian, Honey Mustard & Poppy Seed

(Extra salad dressing $.60)

Additions to Salads:

Chicken Breast (grilled or spicy) 2.80

Scoop of Chicken or Tuna Salad 2.80



Pasta Salad 4.95

Rotelle pasta with tomatoes,  black olives, cucumbers, feta cheese in our house Italian dressing

Chicken or Tuna Salad

Scoop on lettuce with crackers 4.95

8 ounce cup 4.95

16 ounce cup 8.95

    House Black Bean Soup 3.45/5.45                Soup of the Day 3.95/5.95

Monday: White Chicken Chili

Tuesday: Mushroom Brie

Wednesday: Tomato Bisque

Thursday: Stuffed Artichoke

Friday: Shrimp & Corn Bisque

Weekly soup featured