Current Menu Ends June 30th
Menu Rotates Every Two Weeks
Brown Butter Steak
flank steak cooked in butter sauce, fresh thyme, chives, and shallots. served with roasted golden potatoes and creamed corn.
Garlic Shrimp Stir-Fry
broccoli, carrots, sugar snap peas, and red bell peppers, ginger garlic rice, and a Thai kale chopped salad.
Garlic Parmesan Spaghetti
baked chicken meatballs in fresh garlic butter sauce with breadcrumbs, red pepper flakes, parsley and parmesan, served along with roasted broccolini and baby carrots.
homemade, served with creamy homemade mashed potatoes and roasted garlic asparagus.
Pan Seared Yellowtail Snapper
shallots and fresh herbs, rainbow quinoa, and roasted asparagus.
One Pan Tomato Basil Chicken
chicken thighs, red bell pepper, sun dried tomatoes, fresh basil, garlic served with long grain rice, and roasted broccoli.
lemon butter sauce, honey glazed carrots with fresh thyme, creamy mashed potatoes.
Plant Based Options
Yellow Chickpea Potato Curry (vegan)
fresh ginger, tomatoes, kale, golden potatoes served with basmati brown rice and a bombay carrot salad with cashews and raisins
Roasted Red Pepper Pasta (Vegan)
penne, creamy pepper sauce, roasted cauliflower, garden salad with homemade dressing
Lentil Meatloaf (Vegan)
made with fresh carrots, bell pepper, cremini mushrooms, creamy mashed potatoes and a garden salad with homemade dressing
Black Bean & Quinoa Meatballs (Vegan)
homemade cooked in classic marinara with fresh basil and served with spaghetti and a cucumber tomato salad with homemade dressing. (parmesan optional)
Indian Coconut Curry Cauliflower (Vegan)
coconut milk, ginger, garam masala, cilantro basmati rice, naan and a bombay carrot salad with cashews and raisins
Spinach and Ricotta Stuffed Shells (Vegetarian)
mariana, parmesan, mozzarella, basil, kale caesar salad, homemade dressing