The Weekly Menu

  • Coconut Curry Shrimp

    with Kabocha squash, Peppers, Shitake mushrooms & Broccoli, flavored with ginger, Kaffir lime and lemongrass, steamed  Basmati rice. *can be made with brown rice

    $16 –
  • Crispy Sweet & Spicy Chicken Breast Strips

    coated in cornflakes, panko, paprika, pecans, sesame seeds, nigella and hot pepper, buttermilk ranch sauce, mango jalapeno coleslaw and tortillas to wrap it up in.

    *can be made not spicy

    $15 –
  • Baked Eggplant

    topped with lamb ragout & fontina cheese, over orzo & farro with parsley, calamata olives, tomato & garlic.

    • can be made with brown rice
    $15 –
  • Gemelli Pasta with Wild Mushrooms, Peas

    and asparagus in a butternut squash and herb cream sauce.

    $14 –
  • Teriyaki Salmon Burgers,

    ginger Teriyaki sauce, miso glazed sweet potatoes & sesame spinach.  * can be made without the teriyaki & with plain roasted sweet potatoes & spinach.

    $15 –
  • Red Lentil

    with tomato, onion, garlic & extra virgin olive oil.

    $11 –
  • Baby Greens with Roasted Kabocha Squash

    pears, almonds, sun dried cranberries & blue cheese with apple cider vinaigrette.

    $9 –
  • Add Chicken Breast to Salad

    $5 –