Vegan Chorizo served with black beans, charred broccoli and roasted sweet potato. Topped with guacamole, pickled onion and cilantro.

Shrimp, bay scallops and mussels sautéed and tossed with linguini pasta in a clam, white wine and lobster butter sauce with diced tomatoes, onions and garlic, garnished with parmesan cheese.

Mixed greens topped with sliced red cabbage, carrots, onions, cucumbers, tomatoes, raisins and sunflower seeds. Served with a choice of dressing. 7 DRESSINGS Lemon Tahini – Shallot – Raspberry – Red Wine – Ginger – Ranch – Goat Cheese – Balsamic – Blue Cheese

Buttercrunch lettuce tossed with a citrus vinaigrette and topped with fennel, sliced shallot, toasted almonds, dried cranberries and avocado.

Mixed greens served with a balsamic vinaigrette and topped with blueberries, walnuts, grilled peaches and goat cheese dusted with cornmeal and pan seared.

Fresh pounded chicken breast marinated in our lemon tahini dressing, coated with cashews and panko crumbs and grilled set on homemade ciabatta bread with lettuce, tomato, avocado and a honey mustard sauce.

Black bean and quinoa with chipotle aioli, guacamole and pico de gallo folded in a flour tortilla.

Beef burger grilled to order and topped with Swiss cheese, horseradish aioli, tomato, pickled onions and arugula on a toasted brioche knot. Served with choice of side.

Maitake mushroom smoked then grilled and tossed in a Carolina Barbecue sauce and served on a brioche bun with arugula, tomato, vegan horseradish aioli, and pickled onions.

This is one of the few dishes served today that we also served in 1975. A Greek-inspired mixture of spinach, feta and sautéed onions, wrapped in phyllo dough and baked. Served with a lemon cream sauce and vegetables.

Fresh poblano pepper, stuffed with vegetables, vegan chorizo and rice, placed on a black bean cake and served with a tomatillo sauce, vegan cheese and pico de gallo.

Charred penne pasta sautéed with pesto, grilled chicken, arugula and mushrooms.

Grilled Salmon served with squash, zucchini and asparagus tossed in basil pesto. Served with a lemon cream sauce.