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200 N Cooper St, Arlington, TX 76011
Nutrition Facts & Calorie Information
Roasted herbed turkey breast with gravy. Served with sage dressing, buttermilk mashed potatoes, candied sweet potatoes, sautéed green beans, cranberry relish, and a house-made dinner roll.
All-beef patty topped with aged white cheddar, arugula, tangy bacon-onion jam, mustard, and garlic aioli on a toasted brioche bun. Served with crispy potatoes.
Poached eggs and slow-cooked barbacoa on two cheese gorditas, covered in green chili hollandaise sauce. Served with crispy potatoes.
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All-beef patty topped with aged white cheddar, arugula, tangy bacon-onion jam, mustard, and garlic aioli on a toasted brioche bun. Served with crispy potatoes.
Roasted herbed turkey breast with gravy. Served with sage dressing, buttermilk mashed potatoes, candied sweet potatoes, sautéed green beans, cranberry relish, and a house-made dinner roll. Vegetarian option available.
Marinated grilled chicken breast topped with goat cheese, Granny Smith apples, roasted red onions, arugula, and apple mostarda on toasted ciabatta bread. Served with crispy potatoes.
Toasted wheat berries, green beans, cranberry relish, and roasted herbed turkey breast, topped with two fried eggs and arugula. Served with a house-made dinner roll. Vegetarian option available.
Poached eggs and slow-cooked barbacoa on two cheese gorditas, covered in green chili hollandaise sauce. Served with crispy potatoes.
Scrambled eggs, slow-braised beef, Monterey Jack cheese, and crispy potatoes rolled in a flour tortilla, topped with lime crema, red onions, and cilantro.
Rigatoni tossed in a creamy butternut squash and goat cheese sauce, topped with roasted squash, toasted walnuts, brown butter, and crispy fried sage.
Choice of seared wild mushrooms or short ribs marinated in Korean spices served over steamed rice, topped with Korean barbeque sauce, house-made kimchi, green onions, and sesame seeds.
Cinnamon pumpkin bread soaked in vanilla custard topped with whipped cream, brown butter streusel, and pepitas.
Chai-spiced buttermilk pancakes, topped with caramelized apples, apple caramel, whipped cream, and toasted walnuts.
Download the MacrosMap app to get the macros for this menu and over 25,000 other restaurant menus.
Download MacrosMap →Marinated grilled chicken breast topped with goat cheese, Granny Smith apples, roasted red onions, arugula, and apple mostarda on toasted ciabatta bread. Served with crispy potatoes.
Gulf shrimp sautéed with aromatics and bacon, served over stone-ground grits, topped with garden-fresh herbs.
Rigatoni tossed in a creamy butternut squash and goat cheese sauce, topped with roasted squash, toasted walnuts, brown butter, and crispy fried sage.
Choice of seared wild mushrooms or short ribs marinated in Korean spices served over steamed rice, topped with Korean barbeque sauce, house-made kimchi, green onions, and sesame seeds.
Tuscan kale, butternut squash, dried cranberries, and toasted walnuts tossed in a house-made maple and mustard vinaigrette, topped with grilled chicken breast and cheddar frico.
Tuscan kale, butternut squash, dried cranberries, and toasted walnuts tossed in a house-made maple and mustard vinaigrette, topped with grilled chicken breast and cheddar frico.
Italian-style bread soup with white beans, kale, carrots, onion, celery, and pancetta in a flavorful broth, topped with parmesan cheese.
Scrambled eggs, slow-braised beef, Monterey Jack cheese, and crispy potatoes rolled in a flour tortilla, topped with lime crema, red onions, and cilantro.
Hand-made old-fashioned butter crust loaded with pecans and topped with whipped cream.
Stir-fried rice with house-made kimchi and savory aromatics, topped with a fried egg and green onions.
Corn tortillas filled with grilled citrus marinated steak, topped with pickled red onions, lime crema, and cilantro.
Roasted butternut squash, parsnips, fennel, kale, and sweet potatoes sautéed in herb butter, topped with two fried eggs and garden-fresh herbs.
Custard-like baked pancake filled with caramelized apples, topped with apple caramel, whipped cream, and powdered sugar.
Fennel seasoned chicken breast served on toasted farro, topped with a shaved apple and fennel salad.
Chai-spiced buttermilk pancakes, topped with caramelized apples, apple caramel, whipped cream, and toasted walnuts.
Custard-like baked pancake filled with caramelized apples, topped with apple caramel, whipped cream, and powdered sugar.
Bowl of creamy oatmeal, flavored with brown sugar, topped with caramelized apples and toasted walnuts.
Roasted wild mushrooms, caramelized onions, and whipped goat cheese baked in a free-form crust, topped with garden-fresh herbs.
Cinnamon pumpkin bread soaked in vanilla custard topped with whipped cream, brown butter streusel, and pepitas.
Fennel seasoned chicken breast served on toasted farro, topped with a shaved apple and fennel salad.
Hand-made old-fashioned butter crust loaded with pecans and topped with whipped cream.
Roasted butternut squash, parsnips, fennel, kale, and sweet potatoes sautéed in herb butter, topped with two fried eggs and garden-fresh herbs.
Italian-style bread soup with white beans, kale, carrots, onion, celery, and pancetta in a flavorful broth, topped with parmesan cheese.
Gulf shrimp sautéed with aromatics and bacon, served over stone-ground grits, topped with garden-fresh herbs.
Pumpkin cheesecake spiced with cinnamon and nutmeg on a gingersnap crust. Topped with whipped cream.
Toasted farro, Granny Smith apples, fennel, and arugula tossed in apple cider vinaigrette, topped with shaved parmesan.
Pumpkin cheesecake spiced with cinnamon and nutmeg on a gingersnap crust. Topped with whipped cream.
Bowl of creamy oatmeal, flavored with brown sugar, topped with caramelized apples and toasted walnuts.
An Italian-style omelet with roasted mushrooms, caramelized onions, and parmesan cheese, topped with whipped goat cheese and garden-fresh herbs.
An Italian-style omelet with roasted mushrooms, caramelized onions, and parmesan cheese, topped with whipped goat cheese and garden-fresh herbs.
Corn tortillas filled with grilled citrus marinated steak, topped with pickled red onions, lime crema, and cilantro.
Moscato-poached pears and goat cheese on brioche bread topped with Moscato syrup and cinnamon almond dukkah.
Toasted farro, Granny Smith apples, fennel, and arugula tossed in apple cider vinaigrette, topped with shaved parmesan.
Roasted sweet potatoes puréed with coconut milk and Thai curry, topped with coconut cream, toasted coconut, and cilantro.
Roasted sweet potatoes puréed with coconut milk and Thai curry, topped with coconut cream, toasted coconut, and cilantro.
Moscato-poached pears and goat cheese on brioche bread topped with Moscato syrup and cinnamon almond dukkah.
Our morning favorite! Two eggs, served any way, with bacon and crispy potatoes.
Our morning favorite! Two eggs, served any way, with bacon and crispy potatoes.
Discover the nutritional content of menu items at Taste Community Restaurant in Arlington, TX. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
Whether you're tracking macros, counting calories, or simply making healthier dining choices, our nutrition facts help you make informed decisions when eating out. All nutritional values are estimates based on typical ingredients and preparation methods.
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