Locally sourced, fresh ingredients make their way into American fare such as bison sandwiches, pork tenderloin & natural Amish chicken

Caramelized-crust pizza, complimentary bacon bar & half-pound burgers paired with recommended craft beers

Sizzling fajitas, build-your-own omelets, mole-drenched chicken enchiladas & 26 different tacos—12 for breakfast & 14 for lunch

Hand-smashed guacamole & signature blend of 3 cheeses fill burritos, tacos & salads made with freshly chopped vegetables & marinated meats

Stunning mountain vistas unfold before diners' eyes as they sup on breakfasts of eggs & buckwheat pancakes & dinners of barbecue & pot roast

Grilled sandwiches & tortilla wraps chock full of chipotle chicken, Philly cheesesteak & fresh veggies

Chef Dan Nolan draws on Pan-American inspirations to craft specialties celebrated by Esquire and Philadelphia.

Authentic Cuban meals include homestyle sides, signature entrees & decadent shakes.

Chef Scott Fredel draws on his experience as a lifelong fisherman as he prepares tasty seafood, paella, and beef dishes.

Extensive wine list washes down elegant Italian dishes such as chicken picatta, lobster scampi & slow-braised veal osso buco