Spinach, lentils, bulgur, capers, honey dressing.

Romaine, shaved pecorino, anchovies, cracked pepper, Parmesan dressing.

Red and golden beets, goat cheese, onions, Jerusalem dressing.

Romaine, feta, tomatoes, cucumbers red onions, parsley, EVOO-citrus.

Kale, cabbage, carrots, Brussel sprouts, quinoa, raisins, sunflower seeds, blueberries pomegranate dressing.

Quinoa, parsley, tomatoes, diced bell peppers, lemon EVOO dressing.

Chickpease, tahini,L. juice, garlic.

Greek yogurt, garlic, cucumbers, mint.

Eggplant, tahini,L. juice, garlic.

With roasted onions and bell peppers.

Stuffed in mini pita with tzatziki.

Hummus, baba, tabbouleh, grape leaves, falafel.

Fresh mozzarella, ripe tomatoes, balsamic reduction, basil oil and Himalayan salt.

Stuffed phyllo dough with feta and spinach.

Roasted garden veggies, garlic, oregano, thyme, EVOO.

Peeled large asparagus, evvo, garlic.

Mushrooms, Parmesan cheese wrapped in eggplant with marinara sauce.

Sauteed with EVOO, garlic, salt.

Stuffed with rice and spices. Served with goat cheese and zaatar, EVOO.

Soy beans, steamed and lightly salted.

Crispy fried chickpeas, unions, hummus, diced veggies, rolled in naan and fries.

Ground lamb, onions, garlic, marinara.

In marinara, Parmesan.

Pancetta, cream Parmesan.

Fresh mozzarella, ripe tomatoes, balsamic reduction, basil, olive oil and Himalayan salt.

Cucumbers, kalamata, tomatoes, pita crisps.

Jalapeno, Greek feta, EVOO.

Shrimp, mango, pineapple, avocado, citrus, cracked peppers, onions, and red beets.

5-spice encrusted medallions, mixed greens and wasabi vinaigrette.

Half avocado filled with lump crabmeat, aioli and lemon juice.

European salmon steak, roasted vegetables, red port-wine glaze, and roasted potatoes.

Hawaiian ahi sashimi grade, with diced avocado, garlic aioli, sesame seeds, citrus, and seaweed salad.

8 sauteed prawns, broccolini, Parmesan, garlicand olive oil.

8 prawns sauteed with bell peppers, garlic, and onions, in sweet-sour chili sauce.

2 baked jumbo lump crab cakes with farmer's mix salad and spicy tartare.

Grilled grass-fed lamb shoulder cuts, with roasted vegetables and basmati rice.

Grilled grass-fed lamb burger, onions, parsley, fresh mint, fries.

Free-range chicken breast, hash browns, onions, roasted spicy vegetables in its own au-jus.

Chicken tenders tempura style with fries and honey mustard.

Over artisan greens, citrus pomegranate dressing.

Grass-fed New Zealand lamb, over eggplant, served with basmati rice and garlic-cucumber yogurt.