First Course, Salad Starters

• Seasonal Fruit & Berry Quinoa Salad - avocado, mixed greens, fresh mint and parsley w/ lemon ginger vinaigrette.

• Watermelon & Strawberry Salad - Arugula, avocado,, glazed pecans, cucumber, scallions, fresh mint, balsamic reduction, and Olive Oil.

• Ancient Grain & Sweet Potato Salad - , avocado, arugula, carmalized onions, baby tomatoes, cucumber, cilantro, and avocado lime dressing.

• Thai Chili Coleslaw - Mixed cabbage, cucumber, scallions, sesame seeds, sweet Thai chili vinaigrette

• Marinated Tomato & Fresh Herb Salad - Seasonal tomato medley, fresh mint, dill, chives, Italian parsley, champagne vinaigrette, cracked black pepper, sea salt, and Extra Virgin olive oil.

• Clasic Caprese - "Traditional Italian dish from the island of Capri". Fresh mozzarella, ripe tomatoes, fresh basil, Extra Virgin olive oil, flaked sea salt, cracked black pepper and aged balsamic.

Entree Salads

• Mixed Berry Salad - avocado, seasonal berries, chili glazed walnuts, mixed greens, fresh mint w/ raspberry sorbet vinaigrette

• Marinated Vegetable Salad - , Roasted zucchini, chili cauliflower, balsamic onion, maple carrots, sweet peppers, baby tomatoes, mixed greens, avocado w/ champagne vinaigrette.

• Cajun Cobb - romaine, blackbeans, roasted corn, avocado, tomatoes, cucumber and, red pepper vinaigrette.

• Chili Garlic Udon Noodle Salad - Sweet chili vinaigrette, cucumbers, scallions, red pepper, cilantro, and fresh mint.

• Marinated Farro, Mozzarella & Charred Pears - Apple balsamic, arugula, carmalized onions, fresh parsley, and Extra Virgin olive oil.

• Rustic Caesar Salad - Crisp baby romaine, Parmigiano-Reggiano (grated and shaved), garlic croutons, creamy Caesar dressing, and garnished with tomato bruschetta (local tomato, minced garlic, fresh basil, Extra-virgin olive oil, flaked salt, cracked black pepper and aged balsamic).

• Greek Salad "Horiatiki or Village Salad" - Traditional Mediterranean dish with marinated local tomatoes, cucumbers, red onion, bell pepper, Kalamata olives, and traditional greek feta cheese, over mixed greens, and dressed with a vibrant vinaigrette of olive oil, red wine vinegar, fresh lemon, oregano, Dijon, honey, salt, pepper and garlic.

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** ADD YOUR CHOICE OF: Dry Rubbed Chicken Breast | Thai Chili Glazed Salmon | Seasoned Jumbo Shrimp | Marinated & Seared Tofu **

Soups / Gazpacho

• Roasted Tomato Gazpacho - Avocado Relish, Extra Virgin Olive Oil

• Mystic Udon - Matcha green tea & miso broth, Udon noodles, seasonal vegetables, choice of marinated tofu, chicken, or shrimp

• Spicy Shrimp & Turkey Kielbasa Soup - Cajun tomato broth, celery, onion, green pepper, Zucchini.

• Mediterranean Lentil Soup - Garlic, carrots, onion, spinach, coriander, cumin, aleppo, parsley, vegetable broth, fresh lemon

• Corn & Poblano Chowder - Garnished with roasted corn, poblano, onion, potato, and roasted garlic olive oil.

First Course, Starters

• Shrimp & Grits - Cajun spiced shrimp, parmesan, zucchini, tomatoes, fresh parsley, and spiced olive oil.

• Pomegranate Shrimp Martini - Sweet potato succatash, and decorative avocado.

• Marinated Tofu & Avocado - Chili garlic soy, scallions, cilantro, and sesame seeds.

• Beef Tataki w/ Ponzu Glaze & Garlic Chips - Spiced and seared beef filet, cucumber salad, and scallions.

• Crispy Brussels Sprouts, Turkey Kielbasa & Sweet Potatoes - Fresh Thyme, dash of maple, and olive oil.

Plant Based Protein - Entree's

• Plant Based Charcuterie - Sweet chili glazed tofu, marinated quinoa, roasted brussels, sweet potato, broccolini, charred corn, seared avocado, Extra Virgin olive oil.

• Vegan Moroccan Tagine - Chickpeas, Onion, red bell pepper, crushed tomato, sweet potato, zucchini, Harissa, cous cous, pita, and herb salad.

• Braised Vegetable Pot-au-Feu - Cauliflower wedge, mushrooms, red onion, potatoes, baby carrots, asparagus, lentils, vegetable brodo, baked garlic crostini's.

• Creamy Coconut Polenta w/ Red Curry Tofu - Roasted mushrooms, chickpeas, garlic spinach, Extra Virgin olive oil.

Entree's - High Protein

• Sweet Thai Chili Glazed Salmon - Jasmine rice w/ scallion egg, and garlic asparagus.

• Blood Orange Blackened Scallops - Roasted mushroom and spinach risotto, charred carrots, and zucchini.

• Pan Seared Filet of Beef - Caramelized yukon potatoes, braised red onion, and garlic spinach.

• Beef Bourguignon - Traditional French stew from the Burgundy region with slow-braised beef in red wine, beef stock, bacon lardons, rustic carrots, caramelized pearl onions, and mushrooms. Served with butter roasted potatoes and asparagus with Gruyere.

• Chicken Tinga (Slow Braised Chicken) - Black bean and poblano succatash, lemon jasmine rice, chipotle salsa, and avocado.

• Spicy Seafood & Tofu Stew - Halibut, shrimp, scallop, mussels, tofu, onion, tomato, Korean pepper flakes, spinach, scallion rice, and broccolini.​

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Entree's - Continued

• Shrimp & Pork Belly Udon - Ginger sesame glazed udon noodles, jumbo shrimp, slow-roasted pork belly, asparagus, carrots and scallions. (Sub Chicken or Thai Chili Tofu)

• Spaghetti Bolognese - Slow-simmered meat and tomato ragu, pancetta, garlic, crushed San Marzano tomatoes, Soffritto (onion, carrot, celery), white wine, beef stock, Aromatics (oregano, bayleaf, salt, pepper, touch of nutmeg), hint of cream and garnished with freshly grated Parmigiano-reggiano. served with crusty garlic bread, and sauteed green beans. (PAIRS GREAT WITH A CLASIC CAPRESE SALAD)

• Chipotle Pork Roast- Braised pork shoulder in chipotle, cilantro, onion, garlic, and beef stock, with roasted vegetables, jasmin lime rice, salsa roja with diced avocado.

• Iron Skillet Ribeye  - Seared with a crust of flake salt, cracked pepper, mesquite, garlic; finished with butter and rosemary. roasted mini potatoes, onion brulee, french beans with brown butter, and roasted whole garlic.

• Gambas al Ajillo (Spanish Garlic Shrmp) - Jumbo shrimp, sauteed with smoked paprika, garlic, olive oil, sea salt, lemon, sherry and parsley. Served with Pisto (Spanish Ratatouille), Mediterranean yellow rice, and crusty baguette with Extra Virgin Olive Oil.

• BBQ Brisket - Dry-rubbed beef brisket with smokey raspberry BBQ sauce. baked mac n' cheese, Smokey Greenbeans and bacon, jalapeno corn bread.​

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WE CAN ALWAYS DO TAILORED MENU'S - 'Let's talk about it". ​​