Chef restaurateur Jeff Constance overseeing the lunch items as they make their way out to the floor.
The grilled meatloaf sandwich is served with wild mushrooms, Swiss cheese and chipotle ranch dressing on a ciabatta roll. It is shown here with onion rings.
Jacob Baker, bartender at Hanley’s Grill & Tap.
The buffalo-style burger is grilled and basted with a house sauce, Monterey Jack cheese and a house mayonnaise. And is shown here with French Onion steak fries, which Jeff tells us has not been a regular offering, but after this photo shoot, will probably become one.
1.Chef restaurateur Jeff Constance (right) and executive chef Chad Vanderleest (left) handling the lunch crowd last week.
The chili-roasted Cod, one of the house specialties, is served with lobster ravioli, roasted peppers, grilled asparagus and Champagne sauce.
One of four flatbreads on the menu, the White chicken flatbread is served with grilled rosemary chicken, wild mushrooms, spinach and Feta cheese.
Fried brownie bites are served with a strawberry daiquiri sauce.
Jeff Constance, chef restaurateur, left the J. Buck’s crew in October 2008 when they changed ownership with the plan to open restaurants that were more chef-driven as a concept. Constance worked with Bravo TV's Top Chef lead judge Tom Colicchio of Craft restaurants, and with Charlie Palmer at Aureole in New York.
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