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Denny’s restaurants offer a casual dining atmosphere and moderately priced meals served 24 hours a day at most locations. Denny’s is best known for its breakfasts served around the clock. The lunch and dinner menu are increasing in popularity with a variety of cravable burgers, sandwiches, salads and other entrees. Denny’s remains dominant for the late-night crowd with an emphasis on appetizers and desserts.

Specialty menus for health conscious guests feature low-fat offerings. The chain also offers customers age 55 and over selections at special prices and children 10 and under a specially priced menu. In addition, Denny’s offers free refills on coffee, tea, soft drinks and lemonade.   Sample Breakfast Menu Omelettes   Ultimate Omelette®      Three-egg omelette with sausage, bacon, green peppers, mushrooms, onions and diced tomatoes, topped with shredded Cheddar cheese. Served with hash browns or grits and choice of bread.               Ham & Cheddar Omelette        Three-egg omelette with diced ham and shredded Cheddar cheese served with hash browns or grits and choice of bread.                 Veggie-Cheese Omelette          Three-egg omelette with sautéed onions, green peppers and mushrooms folded in with diced tomatoes and shredded Cheddar cheese. Served with hash browns or grits and choice of bread.                   Slams®   Lumberjack Slam®      Two buttermilk pancakes, a slice of grilled honey ham, two bacon strips, two sausage links and two eggs*, plus hash browns or grits and choice of bread.               French Toast Slam®     Two thick slices of our Fabulous French Toast with two eggs*, two bacon strips and two sausage links.               All-American Slam®    Three scrambled eggs with Cheddar cheese, two bacon strips and two sausage links, plus hash browns or grits and choice of bread.                 Scrambles®   Meat Lover's Scramble             Two eggs scrambled with chopped bacon, diced ham and crumbled sausage, and topped with Cheddar cheese. Served with two strips of bacon, two sausage links, hash browns and two fluffy buttermilk pancakes.                 Heartland Scramble®   Two eggs scrambled with chopped bacon, country-fried potatoes, green peppers and onions, and topped with Cheddar cheese. Served with two strips of bacon, two sausage links, hash browns and two fluffy buttermilk pancakes.                 Favorites   T-Bone Steak* & Eggs*          A tender 13 oz. T-Bone steak* served with two eggs*, hash browns or grits and bread.               New Top Sirloin Steak* & Eggs*         A tender 6 oz. center-cut top sirloin steak* served with two eggs*, hash browns or grits and bread.                 Country-Fried Steak & Eggs*   Served with two eggs*, hash browns or grits and bread.               Moons Over My Hammy®       Ham and scrambled egg sandwich with Swiss and American cheese on grilled sourdough. Served with choice of hash browns or grits.               Two Eggs* & More Breakfast Two eggs* served any style with two bacon strips and two sausage links. Choice of hash browns or grits and bread.                 Two-Egg* Breakfast    Two eggs*, hash browns or grits and bread.         
Sweets   Fabulous French Toast Platter   Three thick slices grilled golden brown and sprinkled with powdered sugar. Served with two bacon strips and two sausage links.               Belgian Waffle Platter   A golden waffle served with two bacon strips and two sausage links.                 Pancakes          Three fluffy buttermilk pancakes.  

Kula Ranch Island Steakhouse (in the former AJ Spurs/ RJ Location) is located at the Marina Sanctuary Resort, next to the Marina State Beach, just off Highway One at Reservation Road. As you drive up the brick-paved entry of the Resort, and circle around to the palmtree lined entry to Kula Ranch, you will begin to feel the Hawaiian Paniolo feeling of the Islands. The beautifully remodeled Kula Ranch, brainchild of popular local restaurateurs Joe Loeffler (former General Manager of Baja Cantina) and Billy Quon (former owner of Bahama Billys, and current Owner of Volcano Grill in Carmel Valley) features a soothing Island feel, mixed with a little up-Country Western Maui! Executive Chef Darroll Rose (formerly of Fresh Cream Restaurant) has developed an enticing menu of Pacific Rim inspired fresh seafood, steaks, prime rib, exciting Sushi Bar creations, exotic salads and fabulous appetizers and desserts. Two Island inspired separate dining rooms are available for private Parties of 20-80 guests. Both rooms feature access to their own outside patio areas for expansive views of the sanctuary guarded dunes and blue pacific. We would love to custom design a special menu to fit your private parties needs and budget. Enjoy the opulent outside patio areas of Kula Ranch. Here you will find large firepit tables for cocktails and dining, with comfortable deep-seat cushions for relaxed outdoor dining. You will feel like you are on vacation in Maui as you sip one of our fantastic Mai Tai’s, along with Hawaiian Nachos and Ahi Tuna Tartar. Your vacation can begin anytime, lunch or dinner, seven days a week at Kula Ranch. Join us for Happy Hour and “SUNSET AT KULA” Early Dinners each night. We look forward to seeing you soon….and often!! Mahalo!

Wild Thyme Deli & Cafe unites the traditional “comfort” foods of the east coast with the innovative, organic cuisine of the west coast. Our delicious menu of salads and desserts, prepared meats and roasted chickens are made fresh on-site every day. Nothing but the finest ingredients go into each Wild Thyme creation. Wild Thyme Deli & Café and Michael’s Catering are owned and operated by well-known chef Terry Teplitzky. Terry is no stranger to the food business having literally grown up in the business. As a child, Terry worked in his family-owned Teplitzky’s Hotel and Restaurant, located on Atlantic City’s Boardwalk. He graduated in 1979 from the Culinary Institute of America in Hyde Park, NY and honed his craft at some of the best restaurants in the country, including La Maison Blanche, The Jefferson Hotel in Washington, D.C., the famous Washington Square Bar & Grill in San Francisco and the Sardine Factory in Monterey. Since 1996, Terry has also been owner-operator of Michael’s Catering an all-service catering company proudly serving the Monterey Peninsula for more than 15 years. Realizing his life-long dream, Terry opened Wild Thyme Deli & Cafe in 2002, and his kitchen in Marina doubles as the production kitchen for Michael’s. Terry believes strongly in giving back to the community and has a long record of community service including his leadership role with the Monterey Bay Aquarium’s popular Cooking for Solutions events, as well as having served as Head Chef for the annual Meals On Wheels dinner event, among other non-profit associations. Awards and Accolades for Michael’s Catering, Wild Thyme Deli & Cafe and Terry Teplitzky: “Best New Business”, Monterey County Chamber of Commerce 2001 “Best Caterer” by the Good Times in 1998 “Best Caterer” by the Coast Weekly in 1997 “Best Caterer” by Adventures In Dining in 1996 and 1997 Business Excellence Award “Dining & Nightlife” American Culinary Association, “Chef of the Year” 1993