The Ten Top

House smoked salmon, and shaved parmesean cheese over arugula, red onion and sun dried tomatoes topped with a parisian dijon vinaigrette.

Avocado, bacon, tomatoes, red onion and cucumbers on a bed of spinach and green leaf, with our famous bleu cheese dressing.

Baby spinach, tomatoes and cucumbers topped with warm goat cheese, caramelized walnuts and fresh basil balsamic vinaigrette.

A classic reimagined—baby back ribs sandwich with housemade chipotle BBQ sauce, pickles & red onions on a brioche bun.

Sliced roasted pork tenderloin, mustard bbq aioli, slaw, and house spicy pickles on a french baguette.

Fresh chicken salad (or tuna salad) with a small house salad and choice of dressing.

Turkey, fresh spinach and melted mozzarella grilled to make a delicious flatbread sandwich.

Roasted chick peas on a bed of baby greens, red onion, roasted tomatoes, cucumbers, and lemon-tahini dressing (vegan) red wine vinaigrette, bleu cheese, cucumber dill, caesar, balsamic vinaigrette, parisian dijon vinaigrette

Hand sliced turkey breast with red delicious apples, white cheddar, baby greens, tomatoes and mayo on a triple layer of cinnamon bread.

Oven roasted chicken breast with chopped celery, basil and scallions on a french baguette with lettuce and tomato.; Add a 4oz fillet of salmon, 8; Add smoked salmon, 10

Chicken breast, apple chutney, toasted walnuts, romaine lettuce, carrots and melted mozarella cheese in a wheat wrap.; Add 4oz crab cake, 10; Add roasted chicken, 5; Add bacon, 3

Your demands have been met—thick slices of our meatloaf served on toasted sourdough with baby greens, tomato, white cheddar and bbq mayo.

Fresh tuna salad (not canned) in a french baguette topped with cheddar and baked to golden brown.

Roasted chicken breast, fresh salsa, caesar dressing, mozzarella and lettuce.

Spinach, zucchini, carrot, onion and tomato, layered on flatbread with goat and mozzarella cheese—grilled to perfection.

Roasted australian leg of lamb with fresh spinach and mozzarella baked in a french baguette then topped with cucumber dill dressing. *substitute vegan mozzarella for

Inspired by the parisian street sandwich; ham, havarti, pear, arugula, tomato and dijonnaise on a french baguette.

Our take on a southern classic spread on a french baguette with baby greens, tomato, and house-made dill pickle slices.

Sliced roast beef, herb boursin cheese spread, baby greens, roasted tomatoes, and green goddess aioli on a french baguette. All sandwiches served with choice of pasta salad, potato salad, oranges, cole slaw or a bag of chips .

Tomato, fresh basil & mozzarella baked in a frech baguette topped with balsamic reduction. *substitute vegan mozzarella for

Chick pea salad with baby greens, roasted tomatoes, cucumbers, red onion and lemon-tahini dressing in a whole wheat wrap (vegan).

Housemade lump crab cake patty with red pepper remoulade, baby greens, roasted tomatoes on a brioche bun.

Mixed baby greens, french curry poached shrimp, pickled red onions, shaved parmesan, roasted pumpkin seeds, sun-dried tomatoes & house green goddess aioli.

Rick’s legendary meatloaf is made of 100% beef and top secret ingredients! Served with a choice of side, steamed vegetables or the specialty vegetable of the week.

Mozzarella & housemade red sauce; simple and delicious!

Potato gnocchi with with applewood bacon, sweet peas, roasted cherry tomatoes, red onion, & fresh herbs in a parmesan cream sauce.

Cheddar & mozzarella on sourdough with cut oranges or chips.

Fresh atlantic salmon that is perfectly seasoned and pan roasted, served with our house apple chutney and choice of side, steamed vegetables or the specialty vegetable of the week.

Pan roasted chicken breast topped with a sun-dried tomato bruschetta spread and crumbled goat cheese & fresh herbs, served with steamed vegetables or the specialty vegetable of the week.

Zucchini, yellow squash, red onion, spinach and tomatoes in a parmesean cream sauce.

A creole classic! Andouille sausage, poached shrimp, peppers onions, celery & tomatoes over brown rice.

Two of our housemade lump crab cakes with a roasted red pepper remoulade, served with a choice of side, steamed vegetables, or the specialty vegetable of the week.

Roasted cremini mushrooms, leeks, herbs & garlic, a creamy miso, butter & parmesan sauce (*can be made vegan) brown sugar pork chop with fennel

Bone-in pork chop brined with brown sugar & herbs topped with a house fennel, onion & dill marmalade, served with choice of side, steamed vegetables or the specialty vegetable of the week. We offer various catering options including box lunches and sandwich platters for lunch. We also have several appetizer and dinner selections for parties or personal/business events. Contact Chef Heather Fraley between 2–4pm, Tuesday–Saturday for questions or to place an order. Ask about Heather’s ever-changing selection of delicious homemade soups!