kid friendly | kosher style | international | healthy | gourmet | cocktail | comfort
Grilled veggies with eggplant, onions, portabella mushrooms, peppers, zucchini, and summer squash, carrots and balsamic reduction. Served a long with creamy tomato polenta
Stuffed chicken with spinach, garlic, and sliced
button mushrooms baked in a roasted garlic and tomato
coulis. Served with a side of quinoa cooked in vegetable
stock with roasted red pepper and zucchini
Stuffed chicken with spinach, garlic, and sliced
button mushrooms baked in a roasted garlic and tomato
coulis. Served with a side of quinoa cooked in vegetable
stock with roasted red pepper and zucchini
Vegetable enchiladas casserole-style enchilada stuffed with sliced carrots, summer squash, zucchini, and baby spinach. Served
with Spanish brown rice, spicy guacamole, and Flack seed tortilla chips
with Spanish brown rice, spicy guacamole, and Flack seed tortilla chips
Napolean tower layers of portabella, zucchini, spinach, tomato, mozzarella,
and basil - served in a tower on top of roasted red pepper polenta
Rainforest tilapia with sundried tomato sauce over wild rice with sliced almonds, and sliced sea salt and pepper dusted grilled eggplant
Red snapper with leek, red and yellow peppers, served with Israeli couscous and roasted Jicama and baby carrot
Asian tofu baked with sesame tossed soba noodle in a cilantro, soy vinaigrette, and Japanese eggplant in sweet ginger soy
Stuffed zucchini squash with potato, onions and tomatoes. Served with sautéed pepper and chick peas seasoned with cumin and a touch of curry
Dora wat chicken wings, legs and whole egg cooked in chunky tomato sauce seasoned with ginger, cardamom, turmeric, cilantro and paprika
Stewed okra with caramelized onions served over brown rice seasoned with saffron and pepper
Lentils with caramelized onions served over brown rice seasoned with saffron and pepper
Tilapia in lemon juice and white wine, served over lightly sautéed broccoli, red peppers, cauliflower, and summer squash
and basil - served in a tower on top of roasted red pepper polenta
Rainforest tilapia with sundried tomato sauce over wild rice with sliced almonds, and sliced sea salt and pepper dusted grilled eggplant
Red snapper with leek, red and yellow peppers, served with Israeli couscous and roasted Jicama and baby carrot
Asian tofu baked with sesame tossed soba noodle in a cilantro, soy vinaigrette, and Japanese eggplant in sweet ginger soy
Stuffed zucchini squash with potato, onions and tomatoes. Served with sautéed pepper and chick peas seasoned with cumin and a touch of curry
Dora wat chicken wings, legs and whole egg cooked in chunky tomato sauce seasoned with ginger, cardamom, turmeric, cilantro and paprika
Stewed okra with caramelized onions served over brown rice seasoned with saffron and pepper
Lentils with caramelized onions served over brown rice seasoned with saffron and pepper
Tilapia in lemon juice and white wine, served over lightly sautéed broccoli, red peppers, cauliflower, and summer squash