Fresh, never frozen, homa-made burgers!!! Need we say more? We cook after you order, use fresh ingredients, and clean up after you're done. Our gourmet burgers are a hit with the community, so many travel a ways to try them. Our wings are naked, so we dress them with delicious sauces mild-hades hot! Try us today. :--)
Without the use of animal products, the chefs at Gourmet Greenhouse raid Mother Nature's pantry to pile plates with healthy salads, savory sandwiches, drinks, and desserts. After discovering meat-free diets can lower the risk of disease and provide unconditional moral support to canine teeth, the founders inked a menu full of vegetarian, vegan, and raw delights. Creamy soups contain almond or rice milk instead of lacto-liquids ($4–$5), and almond-flaxseed meatballs wait to hatch in a squiggly nest of raw yellow spaghetti squash ($8).
The Mixer, a New York–style deli counter, stacks sandwiches with savory Boar's Head turkey and ham alongside a menu of classic American and Italian dishes. After spurring on appetites with a rotating selection of soups and salads ($3–$4), diners dive into main courses, including a Thanksgiving–dinner sandwich stuffed with turkey, mashed potatoes, and cranberry sauce ($5). Arm-wrestle the Israeli wrap, a cylindrical-fixins delivery device that winds sesame tahini around vegetarian falafel ($5), or douse a dozen hot wings in one of 10 zesty sauces, including jamaican jerk and garlic parmesan ($9). Desserts range from simple scoops of Ben & Jerry’s ice cream ($5) to a flavor-filled banana boat with a crew of honey, Nutella, and caramel dulce de leche ice cream ($4). Individual orders are available for pickup or free delivery, making the delicious meals ideal for picnics in parks, backyards, or jury boxes.
The staff at Junior's Seafood And Restaurant filet fresh fish and prepare succulent cuts of meats including oxtail and goat. After putting in orders at the counter, guests browse aisles of Caribbean groceries including spices, beans, and produce such as okra and fresh herbs.
Distinguishing itself from the proliferation of fly-by-night pizzerias that pop up every other day, Villa Rose has firmly established itself as one of the area's oldest and most beloved, serving their signature thin-crust pies since 1957. Customers can build their own pizzas with toppings that range from jalapenos to meatballs, or order a specialty pie, such as the Pomodoro with fresh tomatoes, garlic, olive oil, and mozzarella. Over the years, Villa Rose has built off a foundation of their classic pies, adding a slew of Italian mainstays to the menu: there's sandwiches teetering with piles of Italian cold cuts, Philly steak, or sausage and peppers, as well as 10 pasta dinners—one for each finger's unique appetite. The entree selection includes Italian classics such as veal parmigiana and calamari arrabiata entangled in linguini.
The chefs at Islands in the Pines concoct authentic Caribbean cuisine, including oxtail, jerk chicken, and a selection of zesty curries. Most meals arrive flanked by such traditional island sidekicks as rice, steamed vegetables, plantains, or boiled yams. Guests can sup at the restaurant, tote home their tropical eats, or order catering services that outfit parties with savory rations and invisible sticks for playing air steel drums.