![]() ![]() Pan blackened Tilapia on a toasted Brioche bun with spicy remoulade sauce and pineapple mango salsa Hummus, cucumbers, roasted tomatoes, crumbled Feta cheese, Pico de Gallo and cabbage, nestled in warm Pita bread and topped with fresh cilantro Served on a bun with lettuce, tomato, pickles and onion Our scratch-made mixture of Black beans, onion, rice, corn and oats with our special seasoning blend. Our House-smoked brisket on Marble Rye with Kraut, Swiss and Thousand Island dressingīaked Portobello mushroom with a touch of balsamic, served on a bun with an LTOP Tomato, Lettuce and Char Grilled House-smoked brisket with Garlic Aioli on Brioche Toast. Grilled tenderloin, with our house cajun blend and topped with Pepperjack cheese. House-smoked brisket on a toasted Brioche bun with Dijon mustard, topped with our special BBQ slaw Smoked pork, ham, Swiss cheese, Dijon mustard, coleslaw and pickles. Grilled Cheese Sandwich a Bowl of Our House Tomato Bisqueīreaded or Grilled - Served on a Brioche bunĪ ½ pound of our famous wings We think fries, but you can choose In-house slow smoked pulled pork, sauce on the side, on a toasted Brioche bun Romaine, iceberg & greens mix with celery, cucumbers, carrots and tomato and your choice of dressing Served with house made Southwest dressing Salad mix topped with chicken, black beans, corn, peppers, Pico de Gallo, crispy tortilla strips. Served with our house made Greek dressing Romaine, cucumbers, red onion, kalamata olives, radish, mixed peppers and Feta cheese. Dressed with Orange VinaigretteĬucumbers, eggs, carrots, diced tomatoes, celery, Applewood smoked bacon and stella blue cheese crumbles Spinach, pickled red onion, oranges, cranberries, walnuts & avocado. Sliced baby iceberg, roasted tomatoes, Applewood smoked bacon, Brioche croutons, chives & Stella Danish Blue Cheese dressing Dressed with Caesar dressingĪ bowl of soup of the day and a side salad Chopped Romaine, Brioche croutons and grated Parmesan. Iceberg, Romaine blend with cucumbers, celery, carrots and grape tomatoesĬlassic style. House made sauce with pepperoni and Italian sausage, covered with Mozzarella Provolone blend and Parmesan cheese. ![]() ![]() Topped with Mozzarella Provolone blend and fresh basil House made sauce with red & green peppers, Portobello mushrooms, red onion, black olives and tomatoes. Topped with Mozzarella Provolone blend, Parmesan and a dusting of Cajun seasoning Topped with Cheddar Jack and chivesįour cheese sauce with diced blackened chicken breast, mixed peppers, red onions. House-made BBQ sauce, grilled chicken breast, Applewood smoked Bacon, and red onions. Our scratch-made version of this Middle Eastern classic, served with fresh veggies, tomatoes and warm pitaĬrispy shrimp tossed in a spicy chili garlic sauce. Sliced goat cheese baked in our spicy arrabbiata sauce with fresh basil. Served with your choice of our Alabama White BBQ or Ranchįresh mozzarella, roasted tomatoes, braised garlic & fresh basil, served with warm French batard Yukon gold mashed potatoes, Panko breaded and deep fried to golden perfection. Our house-smoked brisket, shredded cheese, black bean & corn salsa, lettuce, diced tomatoes, jalapenos and dressed with Sriracha sour cream. of our famous wings, marinated then smoked in-house & served with our Alabama White BBQ sauce Featuring cuts and catches, cocktails and cordiality, the reimagined clubhouse experience of ember & rye honors California’s rich beginnings with a full-of-life, down-to-earth energy and the brand expresses just that.A full lb. The logo’s modern typeface embodies a playful elegance, carefully paired with the mark, together signifying the brand’s affection for its classic origins. He stands under the exact Jacaranda tree that towers above the golf course’s 18th green and is in view from ember & rye’s terrace. The resulting logo design conveys the big heart and passion of this brand through the animated stance of the chef grilling. First inspired by the names of Blais’ daughters, Embry and Riley, “ember & rye” has come to represent the convergence of old and new-as a fire begins to fade, the dying embers shine brightly, and as rye grain is distilled into whiskey, it takes on new form. OUTCOMESIterating through many weeks of discovery, collaborations, ideating and design work, the brand came to life while excitement built around the restaurant’s opening. ![]()
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