Weekly rotating menu turns fresh, seasonal ingredients from local farmers into small plates, entrees, and homemade desserts

Humongous burgers with specialty toppings such as sautéed mushrooms, sauerkraut, and blue cheese dominate a diner-style menu

Freshly made burgers, steaks, and pastas pair with pints amidst rush of Indian Creek and weekly live music

Fresh pasta made in-house daily; warm dining room with Italian tile and exposed-brick walls

Chefs draw from family recipes passed down for three generations to create flautas, burritos, and taquitos stuffed with certified Angus beef

Greek specialty dishes such as spanakopita and gyros at restaurant with outdoor dining

Certified Angus steaks and locally raised chicken; hybrid casual-upscale ambiance with dueling pianos

Menu that changes weekly to feature seasonal dishes such as pan-roasted halibut with potato gratin and housemade bleu cheese ravioli

Chef demonstrates grill recipes with rosemary, thyme, and other herbs on grounds of carefully landscaped nursery

1/3-pound charbroiled burgers and hot or cold sandwiches