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Gluten Free
ROMAINE WEDGE SALAD
By Victor | |
Fanned Romaine, Grape Tomatoes, Red Onions, And Bacon Bits with
HOUSE SALAD
By Victor | |
Local Greens, Carrots, Tomatoes, Cucumbers, Onions, Citrus Vinaigrette and Fresh
DELFT
By Victor | |
Portabella Mushroom Cap stuffed with Provolone Cheese, Cashews, Spinach, and
PARMA
By Victor | |
Chicken Parmesan. Panko-Encrusted Chicken Breast Topped with Pomodoro Sauce &
PARIS
By Victor | |
Slow-Braised Angus Beef Short Ribs served with Veal Demi-glace Over
SHORT RIB SANDWICH
By Victor | |
Spicy Korean Beef with Soy Cream Cheese, Cucumber Slices, Pickled
BLACK BEAN BURGER
By Victor | |
Black Bean Cake “Burger” on a Croissant Bun, Basil-Parmesan Aioli
STUFFED PORTABELLA MUSHROOM
By Victor | |
Stuffed with Spinach, Sundried Tomatoes And Cashews; and topped with
FRIED GREEN TOMATOES
By Victor | |
Made with Red Onions, Goat Cheese, Crispy Bacon, and Honey.
CAPRESE SALAD
By Victor | |
Made with Farm Fresh Tomatoes, Sliced Mozzarella, and Green Basil.
FRESH MUSSELS
By Victor | |
Tossed in a Sweet Yellow Coconut Curry.
CURRIED CHICKEN SALAD
By Victor | |
Lightly Curried Chicken Breast over Mixed Greens with Sliced Avocado,
SCRAMBLED EGGS
By Victor | |
Topped with Bacon Jam and Served with Sausage and with