Made fresh with choice of spiced beef or chicken, in a tortilla bowl on a bed of romaine heart with tomato, black olive, cheese, salsa and sour cream.

Taco Salad

Soup & Salad Combo

Hearts of romaine, parmesian cheese & classic caesar dressing with herbed croutons and grilled chicken.

Chicken Caesar Salad

Feta cheese, Kalamata olives, red pepper, onion rings, artichoke hearts and tomato with a Greek dressing.

Greek Salad

Our house salad tossed with your choice of dressing.

Sink House Salad

Cheese bread sticks made from fresh pizza dough, your choice of either white or wheat, served with pizza sauce.

Pizza Bread Sticks

Golden crisp Mozzarella sticks with our own marinara sauce.

Mozzarella Sticks

Served hot with garlic sourdough slices and chips.

Spinach Artichoke Dip

Pepperoni, sausage, green pepper, black olives and onion.

Build your own Pizza Pie

Choose between extra lean corned beef or shaved turkey, grilled with sauerkraut and swiss cheese, dressed with thousand island on light rye.

Reuben

Choose between either tender roast beef or smoked turkey, or you can have both, stacked with swiss, cheddar, lettuce, tomato, onion and spicy mustard on a sourdough French roll.

The Dagwood

Grilled marinated portobello mushroom, pesto spread, sprouts, tomatoes, and lettuce.

The Buddah

Smoked turkey breast, ham, or roast beef; triple stacked with crisp bacon, lettuce and tomato.

Buff Club

17" Combo Pie

14" Combo Pie

11" Combo Pie

Larger Pizza

Largest Pizza

Large Pizza

Medium Pizza

Small Pizza

Tossed greens, tomato, mixed cheeses, sprouts, mushrooms, cucumbers, croutons, avocado.

Vegetarian Chef Salad

Tossed greens, marinated tofu, broccoli, onion, mushrooms, cucumber, choice of dressing.

Marinated Tofu Salad

Vegetarian black beans with cheese, vegetarian green chili, sour cream, and guac.

Bean Burrito

Preheat oven to 375°F (190°C) if baking. Lightly brush both sides of four large flour tortillas with vegetable oil and sprinkle a little salt. Drape each tortilla over an inverted oven-safe bowl (or in a muffin tin for smaller bowls) to form a bowl shape and bake for 10–12 minutes, rotating midway, until golden and crisp. Alternatively, heat 1/2 inch vegetable oil in a skillet over medium heat and fry one tortilla at a time, pressing with a spatula into an inverted wire rack or bowl shape for about 30–45 seconds per side until golden and crisp. Drain on paper towels and cool to hold shape.

Shape and bake/fry tortillas

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1/2 cup finely chopped onion and cook 2–3 minutes until softened. Add 1 cup lean ground beef and cook, breaking up with a spoon, until browned (about 6–8 minutes). Drain excess fat if necessary. Add 1 teaspoon minced garlic, 2 tablespoons taco seasoning and 1/4 cup tomato sauce or water. Stir to combine and simmer 2–3 minutes until sauce is absorbed and beef is well coated. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

Prepare spiced beef

If using chicken instead of beef: heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add 1/2 cup finely chopped onion and cook 2–3 minutes. Add 1 cup finely diced chicken breast and cook, stirring, until cooked through and starting to brown, about 6–8 minutes. Add 1 teaspoon minced garlic, 2 tablespoons taco seasoning and 1/4 cup tomato sauce or water. Stir and simmer 2–3 minutes until flavors meld. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

Prepare spiced chicken

Divide 6 cups chopped romaine hearts evenly among the four prepared tortilla bowls (about 1.5 cups per bowl).

Top the lettuce in each bowl with evenly distributed diced tomato (about 1 cup total), 1/2 cup sliced black olives, 1 cup shredded cheddar cheese, and 1/4 cup sliced green onion. Sprinkle chopped cilantro over each if using.

Spoon about 1/2 to 3/4 cup of the warm spiced beef or chicken into each tortilla bowl on top of the salad (adjust with preference).

Top each assembled taco salad with about 3 tablespoons salsa and 2 tablespoons sour cream. Garnish with a lime wedge on the side for squeezing over the salad.

Serve immediately so the tortilla bowls remain crisp. If preparing ahead, keep the warm protein and tortilla bowls separate and assemble just before serving.

large flour tortillas

vegetable oil (for brushing or frying)

salt

lean ground beef

or boneless skinless chicken breast, finely diced

onion, finely chopped

garlic, minced

taco seasoning (store-bought or homemade)

tomato sauce or water

vegetable oil

black pepper

romaine hearts, chopped

medium tomato, diced

black olives, sliced

shredded cheddar cheese

green onion, thinly sliced

fresh cilantro, chopped (optional)

salsa (mild or medium)

sour cream

lime wedges

Rinse and dry mixed salad greens thoroughly. Halve cherry tomatoes, thinly slice cucumber and red onion, and shred the carrots if not pre-shredded. Place all prepared vegetables into a large mixing bowl.

Prepare vegetables

In a small bowl or jar combine 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust seasoning to preference.

Make dressing

Pour the dressing over the mixed vegetables and toss gently to coat evenly. Sprinkle croutons and 1/4 cup feta or shaved Parmesan over the top. Serve immediately alongside the soup bowl so the croutons stay crisp.

Assemble salad

Heat 1 tbs olive oil and 1 tbs unsalted butter in a medium saucepan over medium heat. Add the chopped onion, diced carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Sweat aromatics

Stir in 1 tbs tomato paste and cook for 1 minute to deepen flavor. Add the canned crushed tomatoes, 2 cups broth, 1/2 tsp dried oregano, 1/2 tsp sugar (if using), 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes to let flavors meld.

Add tomatoes and simmer

Remove the pot from the heat. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches and blend, then return to the pot). Stir in 2 tbs heavy cream (optional) and 1/4 cup chopped fresh basil. Warm gently over low heat for 1–2 minutes—do not boil once cream is added. Taste and adjust salt, pepper or a pinch more sugar if needed.

Blend and finish

Ladle the soup into a warmed bowl. Garnish with a drizzle of cream, additional chopped basil and 1 tbs grated Parmesan if desired. Serve immediately with the prepared house salad on the side.

Serve

mixed salad greens (romaine, red leaf, butter lettuce)

cherry tomatoes, halved

cucumber, thinly sliced

red onion, thinly sliced

shredded carrots

croutons

feta or shaved Parmesan (optional)

olive oil

red wine vinegar

Dijon mustard

honey or maple syrup

unsalted butter

yellow onion, finely chopped

garlic, minced (about 2 cloves)

carrot, finely diced

canned crushed tomatoes (28 oz can)

vegetable or chicken broth

tomato paste

sugar (optional, to balance acidity)

dried oregano

fresh basil leaves, chopped

heavy cream or half-and-half (optional, for richness)

grated Parmesan (for garnish, optional)

Combine 2 tablespoons olive oil, 1 minced garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Add the 2 chicken breasts and turn to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 20 minutes before grilling.

Marinate chicken

Preheat grill or grill pan to medium-high (about 400°F/200°C). Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Grill

Preheat oven to 375°F (190°C). On a baking sheet, toss 4 cups bread cubes with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried Italian herb blend, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer and bake 10–12 minutes, stirring once halfway, until golden and crisp. Cool slightly.

In a medium bowl, mash 4 anchovy fillets and 2 minced garlic cloves with the back of a spoon or a fork to form a paste. Whisk in 1 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice and 3 tablespoons extra-virgin olive oil until smooth and emulsified. Stir in 2 tablespoons freshly grated Parmesan. Taste and adjust salt and lemon; add salt to taste (start with a pinch). If dressing is too thick, thin with 1–2 teaspoons water.

In a large bowl, add 6 cups chopped romaine. Pour 3/4 of the dressing over the lettuce (reserve some for guests) and toss gently until leaves are evenly coated. Add sliced grilled chicken and toss briefly to combine.

Scatter herbed croutons over the top and sprinkle 1 cup freshly grated Parmesan. Finish with freshly ground black pepper to taste and serve with lemon wedges on the side. Offer remaining dressing at the table.

hearts of romaine, chopped

grilled chicken breast, sliced

Parmesan cheese, freshly grated

freshly ground black pepper

lemon wedges (optional)

mayonnaise

anchovy fillets, packed in oil

Worcestershire sauce

fresh lemon juice

extra-virgin olive oil

freshly grated Parmesan

day-old French or Italian bread, cut into 1/2-inch cubes

garlic powder

dried Italian herb blend (oregano, basil, thyme)

boneless skinless chicken breasts

lemon juice

Wash all produce. Quarter the tomatoes and cut into bite-size wedges. Peel or scrub the cucumber if desired, halve lengthwise and slice into 1/4-inch half-moons. Remove stem and seeds from the red bell pepper, then cut into 1/2-inch strips or bite-size pieces. Peel the red onion and slice into thin rings; separate rings.

Drain the marinated artichoke hearts well and cut larger pieces in half or quarters so pieces are similar size to the other vegetables. If Kalamata olives are whole and pitted, leave whole or halve them depending on preference.

Artichokes and olives

In a large salad bowl, combine the tomato wedges, cucumber slices, red pepper pieces, red onion rings, artichoke hearts and Kalamata olives. Crumble or cube the feta cheese and scatter over the salad. Sprinkle the chopped flat-leaf parsley, dried oregano, salt and freshly ground black pepper over the top. Toss gently to mix, taking care not to break up the feta too much.

Make the dressing by whisking together the minced garlic, red wine vinegar, fresh lemon juice, Dijon mustard, and honey (or sugar) in a small bowl or jar. Slowly whisk in the extra-virgin olive oil until the dressing is emulsified. Stir in the dried oregano, salt and freshly ground black pepper. Taste and adjust seasoning — add a little more vinegar or lemon for brightness, or a pinch more salt if needed.

Alternatively, combine all dressing ingredients in a jar with a tight-fitting lid and shake vigorously until combined and slightly thickened.

Just before serving, pour about 1/3 to 1/2 cup of dressing over the assembled salad (reserve extra dressing for guests to add more). Gently toss the salad to coat the vegetables and cheese evenly. Serve immediately.

Ripe tomatoes (medium)

English cucumber

Red bell pepper

Red onion

Artichoke hearts (marinated, drained)

Kalamata olives (pitted)

Feta cheese (block or crumbled)

Fresh flat-leaf parsley

Dried oregano

Freshly ground black pepper

Salt

Extra-virgin olive oil

Red wine vinegar

Fresh lemon juice

Garlic (small clove, minced)

Honey or sugar

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Tear larger leaves into bite-size pieces if desired.

Halve the cherry tomatoes. Slice the cucumber into 1/4-inch rounds or half-moons. Thinly slice the red onion and radishes. Shred the carrot if not pre-shredded.

In a small bowl or jar, combine 1 tbsp vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk while slowly streaming in 3 tbsp extra-virgin olive oil until emulsified. Taste and adjust salt, pepper, or acid as needed.

Classic Dijon Vinaigrette

If serving creamy dressing, transfer 1/2 cup ranch or Caesar to a small bowl and chill until ready to serve.

In a large bowl, combine the dried mixed greens, halved cherry tomatoes, cucumber slices, shredded carrot, red onion, and radish slices. Toss gently to distribute ingredients evenly.

Add the toasted sunflower seeds or sliced almonds and croutons, reserving a small sprinkle for garnish.

If using crumbled feta or goat cheese, sprinkle it evenly over the salad.

If dressing the entire salad: pour the prepared vinaigrette over the salad — start with about half (roughly 2 tbsp) and toss gently; add more to taste so the leaves are lightly coated but not soggy.

If serving dressings on the side: place vinaigrette and/or creamy dressing in small bowls or ramekins and allow diners to add to taste.

Transfer salad to individual plates or a serving bowl, finish with the reserved seeds/crumbs, and serve immediately.

mixed salad greens (romaine, butter lettuce, baby spinach)

English cucumber, sliced 1/4-inch

shredded carrot

radishes, thinly sliced (optional)

crumbled feta or goat cheese (optional)

toasted sunflower seeds or sliced almonds

croutons (store-bought or homemade)

extra-virgin olive oil (for vinaigrette)

red or white wine vinegar

black pepper, freshly ground

creamy ranch or Caesar (store-bought or prepared), optional

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Lightly dust a clean work surface with the all-purpose flour.

Preheat and prepare surface

Place the 1 lb fresh pizza dough on the floured surface. Using your hands or a rolling pin, press and roll it into a roughly 10x12-inch rectangle about 1/4-inch thick. If the dough resists, let it rest 5–10 minutes and then continue.

Stretch/roll dough

Mix the olive oil with half the minced garlic (or 1/2 tsp garlic powder). Brush the dough evenly with the olive oil mixture. Sprinkle the 1 tsp salt and 1 tsp dried Italian seasoning evenly over the oiled surface.

Brush with oil and season

Evenly sprinkle the shredded mozzarella (1 cup) and grated Parmesan (3 tbs) over the dough, leaving a 1/2-inch border on one long side to help sealing if you choose to fold. Press lightly so cheese adheres to the dough.

Add cheeses

Using a sharp knife or pizza cutter, cut the dough into 8–10 strips about 1 to 1-1/4 inches wide and the full length of the rectangle. If you prefer thicker sticks, cut into 6–8 strips.

Cut into sticks

For twisted bread sticks: take each strip, hold both ends, and give 2–3 gentle twists. Place each stick on the prepared baking sheet with space between each for expansion. If not twisting, simply place strips flat on the sheet.

Optional twist

Combine the melted butter with the remaining minced garlic. Lightly brush each stick with the garlic butter. Sprinkle a light extra dusting of Parmesan (optional) and a pinch of extra Italian seasoning on top.

Final brush and toppings

Bake in the preheated 425°F (220°C) oven for 10–14 minutes, until the sticks are golden brown on top and the cheese is melted and slightly bubbling. Baking time will vary by oven and stick thickness; start checking at 10 minutes.

Bake

Remove baking sheet from oven and let the bread sticks rest 2–3 minutes on the sheet to firm up so they hold their shape.

Cool briefly

Warm the pizza sauce (1 cup) briefly in a small saucepan or microwave until hot. Transfer the bread sticks to a serving platter and serve immediately with the hot pizza sauce on the side. Garnish sauce with red pepper flakes if desired.