The Weekly Menu

  • BBQ Mahi Mahi

    with pickled corn relish & red potato dill salad

    GF/DF *can be made without the BBQ sauce.

    $17 –
  • Southwestern Chicken Salad

    with peppers, scallion, pickled jalapeno, fresh corn, poblano peppers in a mild New Mexican chili, cilantro & lime dressing over greens with black beans &  tomato. *can be made not spicy

    *gluten & dairy free

    $16 –
  • Seasoned Ground Lamb & Hummus “Bowl”

    with slow roasted peppers & onions, eggplant fries, cucumber, Tabouli salad with cucumber, tomato & red onion,  feta cheese, olives & pita bread.

    *only the lamb & eggplant need to be heated, everything else is served at room temperature.

    *can be made dairy free

    $17 –
  • Sesame Noodles with Ginger

    garlic, sambal, Thai basil, baby bok choy, broccoli, shitake mushrooms, eggplant & peppers.

    *can be made not spicy

    $16 –
  • Sweet & Spicy Tofu

    with chili ginger sauce, Basmati rice salad with Thai basil & fish sauce vinaigrette, Japanese eggplant, baby bok choy, snow peas, edamame & peppers. *GF/DF

    $16 –
  • Jambalaya Soup

    with andouille sausage, tomato, shrimp, peppers, celery, rice & Creole seasoning.

    *medium spicy * GF/DF

    $13 –
  • Chopped Romaine &

    Iceberg, grape tomatoes, cucumber, pickled red onion, shredded cheddar, buttermilk bacon ranch dressing & everything bagel sprinkle.

    $12 –
  • Add Chicken Breast to Salad

    $5 –
  • Creamy Red potato Salad

    with Fresh Herbs

    $7 –