Grilled chicken breast layered with thick-sliced tomatoes, fresh mozzarella, baby spinach, and sunflower seed pesto, all stacked on a toasted ciabatta roll and finished with a drizzle of balsamic glaze. Served with your choice of fries or today’s seasonal vegetable.

House-made beer-infused dough topped with roasted garlic ricotta and thinly sliced prosciutto, then finished with a generous handful of lemon-dressed arugula, cracked black pepper, and shaved parmesan.

Penne tossed in a creamy sunflower seed pesto sauce with blistered grape tomatoes and grilled chicken, topped with shredded parmesan and a sprinkle of fresh chiffonade basil.