EHOVE Young Chef Inn

Mixed greens tossed with buttermilk ranch, grilled corn, diced tomatoes, diced avocado, black beans, and pickled red onions. Topped with blackened chicken and crispy tortilla strips.

Mixed greens with diced tomatoes, diced cucumbers and shaved red onions. Topped with house vinaigrette

Turkey and smoked cheddar cheese with mixed greens and shaved red onions on a warm ciabatta roll. Served with cranberry sage aioli. Side of wedge fries.

Seared salmon served over crispy spaetzle and a spiced carrot puree. Garnished with a olive tapenade drizzle.

Double patty on a toasted bun with cooper sharp American cheese, a BBQ bacon jam, and crispy fried onions. Served with a side of wedge fries and Chipotle Aioli.

Two tacos stuffed with a blend of roasted vegetables and a chipotle aioli, crumbled goat cheese, and chopped cilantro. Served with a house salad.

A spicy marinated grilled chicken breast with housemade spicy dill pickles, avocado lime aioli slaw.

Penne with red sauce, Italian sausage, crispy potatoes, caramelized onions, and roasted peppers. Served with grilled garlic bread.