NOTE FROM BURT:
Over the summer the our managers and chefs took company trips to New York and California for some R&D. They came back inspired and motivated to create some new items for our seasonal menus. Our objectives this fall are to introduce a variety of healthier and vegetarian alternatives, add more fun, sharing appetizers, and reinforce our classics with quality products and local ingredients, when possible.
We are utilizing a number of Florida farms this season for produce such as tomatoes, peppers, eggplant, lettuce greens, mushrooms, squash and more. Across all the restaurants we have over 50 new items for you to try. We hope you enjoy them!