The Palette Cafe - Volledige menukaart

Grilled 8 oz black angus beef party with swiss and cheddar cheese, crispy bacon and dressed all the way served on a tosted brioche bun.

Artisan greens and spinach tossed with grilled shirmp in homemade cucumber-tomato vinaigrette, with grilled com pico de gallo, spiced pine nuts, and cotja cheese.

Artisan greens and romaine hearts tossed in house made basil-balsamic vinaigrette with roasted tomatoes, croutons, red onion and olives.

The original 'Ham and Cheese' sandwich. Spiral sliced ham and swiss cheese. Served on sourdough bread with caramelized onion bechamel dip.

Slow roasted spiced pork, spiral sliced ham, pickles, provolone cheese, and spicy brown mustard served on a toasted cuban bread.

Homemade grilled chicken salad with granny smith apples and toasted pecans with lettuce and roasted tomatoes on a toasted croissant available as a salad.

Thinly shaved herb and garlic studded roast beef with smoked tomato and browen mustard aioli, lettuce, caramelized red onions, and roasted roma tomatoes, served on tosted ciabatta bread.

Served with homemade potato chips.

Grilled 8 oz blak angus beef patty with swiss and cheddar cheee, candied bacon, grilled green tomatoes, grilled onions, lettuce, roasted tomatoes and bbq aioli, served on a toasted brioche bun.

Served with rice.

Smoked gouda rice grits, gulf braised mushrooms, tomato grilled fried kale and sunny egg.

Swiss Cheese, hereford beef, fried egg, lettuce, tomato, onion, homemade steak, egg bun and crispy fried.

Seared beef, portobello mushrooms, spinach and arugula tossed in house made basil-balsamic vinaigrette, with green peppercorm-candied bacon, spiced pecans, and roasted tomatoes, topped with blue cheese.

Whole romaine leaves tossed in anchovy-less caesar dressing, garlic-parmesan crostini, roasted tomatoes, and parmesan cheese.

Baby kale, sage, capers, basil whipped cheese, peppery olive oil.

Served with homemade potato chips.

thin sliced grilled vegetables and portobello mushrooms, roasted red bell peppers, and caramelized red onions with roassted garlic and basil aioli, served on ciabatta bread.