Local Flavor Cafe menu — United States

A wheel of warm, melted brie cheese served with fresh fruit, toasted almonds, and a honey lemon sauce.

Tender house-ground meatballs served over a portion of creamy grits and topped with a savory red sauce.

Two pan-seared crab cakes served with sautéed arugula, red bell peppers, and a lime-dill sauce.

Thinly sliced cold-smoked salmon served with capers, onions, cream cheese, and grilled bread.

A creamy blend of spinach and artichokes served with toasted bread for dipping.

A basket of San Francisco sourdough bread served with fresh extra virgin olive oil and balsamic vinegar.

Arugula salad topped with sesame-crusted goat cheese and dried cranberries, finished with a balsamic and olive oil dressing.

A grilled salmon fillet served over a Caesar salad with imported Parmigiano-Reggiano, tomatoes, and croutons.

Jumbo shrimp served over pasta in a creamy chipotle sauce with asparagus, red bell peppers, and green onions.

Pasta tossed with chicken, bacon, mushrooms, spinach, caramelized onions, and tomatoes in a creamy Gorgonzola cheese sauce.

Fettuccine pasta tossed in a creamy sauce made with fresh garlic and imported Parmigiano-Reggiano cheese.

Tender house-made meatballs served over pasta with a classic tomato sauce.

A breaded chicken breast topped with melted cheese and tomato sauce, served over a portion of pasta.

Crispy breaded eggplant slices topped with melted cheese and tomato sauce, served alongside a portion of pasta.

Grilled eggplant layered with a vegetable medley, served with arugula, almond mango salsa, jasmine rice, and black beans.

This plant-based bowl features fried tempeh, broccoli, asparagus, zucchini, spinach, and green onions served over jasmine rice with a spicy chipotle coconut sauce.

An 8-ounce, hand-cut filet mignon steak sourced from Creekstone Farms.

A 12-ounce, hand-cut New York strip steak sourced from Creekstone Farms.

A 14-ounce hand-cut ribeye steak sourced from Creekstone Farms.

A tender Chilean sea bass fillet topped with toasted almonds and a rich, browned butter sauce.

A grilled salmon fillet served with a raspberry-infused barbecue sauce.

This lightly breaded walleye fillet is served over jasmine rice, topped with a fresh mango salsa and a creamy cilantro sauce.

Jumbo shrimp served in a spicy red sauce with spinach, Kalamata olives, and Parmesan cheese over creamy grits.

Sautéed chicken breast topped with goat cheese, olive tapenade, and pine nuts, served over a bed of arugula with a balsamic glaze.

A grilled chicken breast topped with fresh basil, artichokes, mushrooms, and melted mozzarella cheese.

Tender pork loin seared and served with a savory bourbon-infused mushroom cream sauce.

A choice of one side dish featuring either asparagus, garlic butter broccoli, or brown sugar glazed carrots.