Menu

Savory and hearty pumpkin soup with white beans, carrots, creamy, organic coconut milk, and lots of flavors.

Garbanzo beans, seasoned with curry and turmeric, cooked in creamy coconut cream, and sautéed vegetable-bulgur or Jasmine white rice.

Firm tofu, seasoned with fresh herb marinade, in a white miso ginger sauce with a zing of Sriracha, accompanied by delicious vegetables including snap peas, portobello and oyster mushrooms, carrots and bell peppers. Served with Jasmine white rice.

Succulent red peas cooked down in creamy, organic coconut milk with seasoned and sautéed cod fish. Served over Jasmine white rice.

Veggie chunks seasoned with a fresh herb marinade and a curry/turmeric mix and sautéed in extra virgin olive oil along with Vidalia onions, scallions, portobello mushrooms, and bell peppers. Served with Couscous.

Konjac Noodles with fresh, roasted cherry tomatoes, roasted garlic, and asparagus, topped with chicken paillard.

Succulent Pan Roasted Salomon seasoned with carrots, zucchini, and squash zoodles.

Mouthwatering chicken stir fry, seasoned with fresh herbs, baby bok choy, julienne carrots, bell peppers, and snap peas, served over seasoned faro.

Shrimp seasoned with fresh herb marinade, portobello mushrooms, and crunchy broccoli served over cauliflower rice.

Golden roasted Cornish Hen infused in white wine and orange juice. Served with mushroom wild rice, pan sautéed asparagus, pear tomatoes, and a drizzle of white wine reduction.

Traditional Jamaican-style curried chicken, cooked with herbs and spices, served over Jasmine white rice and mixed vegetables.

Chicken and veggie stir fry served over Basmati brown rice

Roasted chicken infused in pineapple juice, served with a trio of potatoes, carrots, and celery.

Fricassee chicken with cabbage, basmati rice with red kidney peas, served with citrus slaw.

Balsamic and brown sugar lamb chops with baby Bak Choy, tri-colored bell peppers, and a baked sweet potato.

Tender, oven-roasted pork shoulder with red bliss potatoes, broccoli, and garlic sautéed in extra virgin olive oil.

Pot-roast, cooked in red wine, served with fingerling roasted potatoes and Chef's Choice of vegetables.

Beef stew cooked in Bordelaise sauce served with red bliss mashed potatoes and Chef’s Choice of vegetables.