available vegan without egg - julienned belgian endive with red beet, hearts of palm, hard-cooked egg, shallot and toasted almond drizzled with lemon vinaigrette

baby spinach with vermont goat cheese, caramelized onion, toasted walnut and caramelized seckle pear dressed in lemon vinaigrette and served over fig coulis

baby green mix with cherry tomatoes on the vine, dressed with balsamic vinaigrette

thinly sliced tomatoes with chicken breast, julienned , cama, onion, mint and Asian basil, dressed with Turkey

pan-fried Asian gouper filet lightly coated with breadcrumbs, with potato gratin and dressed baby greens

Seared Atlantic salmon filet with leek and wild mushroom in a garlic and shallot cream reduction over purple potatoes

grilled banger steak with a shallot-red wine reduction with crispy potatoes and tender haricots verts

rare, pan-seared tuna loin encrusted with bread crumbs and sliced over spiced red and green chili cream sauces, served with peat and scallion raviolis

roasted bone-in chicken breast with a tarragon-mustard-white wine cream sauce with baby portabello, gratin dauphinos

cubed tenderloin of beef sauteed in a lightly caramclized sauce of back pepper, garlic and mushroom soy, served over shredded lettuce with a lime sauce on the side for dipping

available vegan with organic tofu-natural shrimp sauteed in a lightly sweet cambodian satay sauce with coriander, cumin, cardamon, galangal, cinnamon, ginger, star anis and lemongrass, with button mushroom, onion and scallion

catfish filets marinated in mushroom soy and lightly caramelized topped with a coconut- ginger sauce and garlic with spicy sweet pepper salsa

sliced tender beef sauteed in a spicy lemongrass sauce with julienned jalapeno and cubanelle peppers, infused with the fragrance of mareh prcuw

curry with matural shrimp, asparagus, baby bok choy, snow peas, eggplant, red bell pepper, and summer squash

available vegan - red noodles sauteed with shredded chicken breast, thinly sliced tofu, crushed chilies, garlic, salted soy beans, pickled shallo, Chinese chive, bean sprouts and red bell pepper, topped with shredded omelet and a lime wedge

crispy Asian grouper filet served with a tangy broth of fresh plum tomate, garlic, shallot, rice vinegar and fish sauce, garinished with fried shallot and cilantro

grilled whole 10 oz de-boned trout marinated in garlic jalapeno and llmejuice, served with chili lime Turkey, cucumber pickles and red bell pepper relish