Pecan Crusted Chicken—Pan sautéed with chipotle smashed sweet potatoes and fresh vegetables*. 17.95
Caribbean Snapper— A taste of the tropics. Snapper filet marinated with lime juice, cilantro and a hint of garlic. Pan sautéed and served with jasmine rice and fresh vegetables* and a drizzle of marinade. 20.95
Roasted Pork Tenderloin Sandwich – Thinly sliced pork, piled high on a French Roll, with garlic sage mayonnaise and field greens. With sweet potato fries. 13.95
Quinoa and Black Bean Fiesta Salad – Tri-colored quinoa, black and garbanzo beans, tomatoes, onions, cilantro and avocado, lightly dressed with our black beans fiesta vinaigrette. 11.95
Kale Dianne Salad – Didn’t believe it until we tasted it! We substitute kale for iceberg lettuce – everything else is the same. Small size. 11.95
Penne with Butternut Squash and Goat Cheese— Penne pasta tossed together with creamy goat cheese, roasted butternut squash and onions, toasted walnuts and fresh basil. 13.95
Featured Grill Cheese – Garden Grilled Cheese – Roasted red bells, sliced, marinated artichoke hearts, olive bread, Fontina cheese and arugula 12.95
Featured Quesadilla – Shrimp and Black Bean Quesadilla Shrimp, black beans, cotija cheese, Michoacán salsa 14.95
