Fried creamy polenta topped with chopped plum tomatoes, celery and red onion mix served finished with a drizzle of balsamic. Gluten free. Vegetarian.

Sauteed calamari tossed with a spicy red sauce with olives and basil. Gluten free.

Artichoke hearts, egg dip, sauteed in a butter sauce. Gluten free. Vegetarian.

Yellow beets, carrots, fennel, radishes, red onions, Asiago cheese, and spinach tossed with a lemon poppy dressing. Gluten free. Vegetarian.

Plum Tomatoes, red onions, cucumber, green olive and broccoli tossed with a vinaigrette dressing. Gluten free. Vegetarian.

Eggplant, portobello mushroom, roasted peppers, spinach, and fresh mozzarella, with marinara rice. Served with salad on the side. Gluten free. Vegetarian.

Fresh zucchini pasta with tossed garden veggies and a garlic & oil sauce. Gluten free and Vegetarian.

Fresh grilled vegetables and sun-dried tomatoes in a fresh pesto sauce over crispy polenta. Served with salad on the side. Gluten free. Vegetarian.

Kale and chicken stuffed ravioli with shrimp and spinach in a garlic sauce. Gluten free.

Diced tomatoes and onions in a pink vodka sauce. Vegetarian. Gluten free.

Topped with Monterey cheese, arugula, roasted red peppers, tomato and onion with a pesto spread. Vegetarian.

Grilled and topped with goat cheese, avocado and a diced tomato, red onion seasoned mix. Vegetarian.

Topped with fresh mozzarella, capers, basil, tomatoes and red onion. Gluten free. Vegetarian.

Topped with mixed grilled vegetables, mozzarella and garlic. Gluten free. Vegetarian.