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Harvest Grille
Kale, spinach, lemon, ginger, cucumber, pineapple, turmeric. High in nutrition and superior detoxification.
Kale, celery, cucumber, spinach, lemon, parsley, turmeric and mint topped with chia and hemp seeds. Contains no sugar.
Superior Detoxification and Turmeric.
Apples, lemon, ginger, cayenne pepper, mint cucumber and Himalayan Salt.
Grapefruit, orange, lemon, ginger, apple.
Beet, pineapple, lemon, carrot, red pepper, celery and spinach.
Avocado, mango, coconut water, coconut milk, orange, cinnamon and agave.
Spinach, spicy and traditional style hummus served with honey wheat pita bread or veggie sticks and topped with a mediterranean mix of Parmesan cheese, oregano, rosemary and thyme. Vegetarian.
Wheat tortillas stuffed with chicken, low-fat mozzarella and cheddar cheese, black beans, cilantro and poblano peppers. Served with homemade guacamole and sour cream.
Oven baked Portobello mushroom with spinach hummus topped with quinoa, saut?ed spinach and low-fat mozzarella cheese. Vegetarian.
Shrimp, lump crab meat and avocado served in a smoked Poblano tomato sauce. Spicy.
Seared Scallops mashed potatoes with cherry tomatoes and green tomatillo sauce.
2 cakes with coconut sauce and aioli slaw on the side. Gluten free.
Mushrooms stuffed with mix of mashed potatoes and spinach topped with low-fat mozzarella cheese served with ragout sauce and soy sauce. Vegetarian.
Vegetarian and gluten free.
Vegetarian and spicy.
Spring mix, apples, pears, raspberries, blueberries, strawberries, goat cheese and candied walnuts. Vegetarian and gluten free.
Chopped romaine, green cabbage, alfalfa sprouts, jumbo shrimp, crab meat, tomatoes, chia seeds and green onions. Gluten free.
Quinoa and spinach tossed with cucumbers, red onions, tomatoes, avocados and balsamic vinaigrette sauce topped with feta cheese and fresh parsley. Vegetarian and gluten free.
Wild arugula, spinach, alfalfa sprouts, avocado, chia seeds and fresh parsley finished with poached wild-caught salmon. Gluten free.
2 pan served lentil cakes served over home-made turtar sauce with portabello mushrooms. Vegetarian and gluten free.
Fresh Mozzarella, cucumbers, melon, mint, spinach, cherry tomatoes and basil. Vegetarian.
A grilled assortment of broccolini, asparagus, eggplant, onions, brussel sprouts, roasted garlic and portobello mushrooms brimming with spinach and carrot medley. Vegetarian.
Slow cooked squash, portobello mushrooms, quinoa, carrots, bell peppers, black sesame seeds topped with vegan cheese. Vegetarian.
Sauteed brocollini, soy sauce, asparagus, spinach, brussel sprouts, onion, green and red cabbage with agave, served with sauteed white beans and tomato. Vegetarian.
1/2 lb. Kobe grass-fed beef with mayonnaise, cheddar cheese, sliced tomatoes, red onions and iceberg lettuce. Served with Greek potatoes.
Turkey and spinach burger with basil aioli sauce topped with tomatoes, red onions, alfalfa sprouts and spring mix.
Black beans, chickpeas and rice patty served with spring mix, tomatoes, red onions and house-made hummus. Served with fresh cut celery and carrots. Vegetarian.
Organic flour pizza dough brushed with olive oil or tomato sauce.
Organic angel hair with IXA organic tequila, Alfredo lemon butter sauce and pico de gallo.
Organic spaghetti sauteed with grilled jumbo shrimp, basil, spinach, tomatoes, garlic, lemon butter, extra virgin olive oil and white wine.
Wheat ravioli stuffed with tofu, fresh spinach, low-fat mozzarella and Romano cheese. Served with creamy Parmesan pesto sauce.
Ravioli stuffed with lobster and ricotta cheese, topped with grilled jumbo shrimp, garlic and lobster sauce. Served with sauteed spinach.
Organic penne, white mushrooms, asparagus, broccoli, spinach, cherry tomatoes, green and black olives and marinara.
Grilled chicken breast, linguini, capers, artichoke, turkey bacon, peas, mushrooms and lemon butter.
Organic penne, bolognese sauce, ground Kobe beef, mushrooms, bell peppers, carrots and Parmesan.
Seasame seed crusted atop sauteed green beans, articboke and green.
Pacific red snapper topped with sauteed pico de gallo, sliced avocado and grilled jumbo shrimp.
Sockeye salmon, topped with sauteed lemon butter, jalapeno, tomatoes and grilled jumbo shrimp.
Oven baked eggplant stuffed with grass-fed ground beef, onions, garlic, green bell peppers, carrots, parsley and tomatoes. Served with mashed potatoes. Gluten free.
Oven baked bell peppers stuffed with grass-fed ground beef, rice, onions, garlic, tomatoes, mint and parsley. Served with mashed potatoes, Chef ?s special pro-biotic yogurt and veggie ragout sauce. Gluten free.
A choice of chicken skewers, beef skewers, shrimp skewers atop sauteed bell peppers, zucchini, onions and squash.
A choice of mixed grilled meat atop sauteed bell peppers, zucchini, onions and squash.
Oven baked chicken breast topped with marinara and low fat mozzarella. Served over spaghetti marinara with mushroom and spinach.
Sauteed beef with onions, mushroom, bell peppers, cherry tomatoes, garlic and oregano. Gluten free.
Menu for Harvest Grille provided by Allmenus.com
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