Crispy breaded chicken breast topped with savory marinara sauce, melted mozzarella, and Parmesan cheese. Served with penne pasta, a fresh Caesar salad and a delicious cream puff for dessert.

Tender braised chunks of chicken breast simmered in aromatic curry spices with olives, raisins, carrots, onions, and fresh cilantro. Served with Matthi polo rice, warm pita bread, and a fresh tossed salad.

Chicken breast stuffed with ham and Swiss cheese, lightly breaded and baked, then topped with a creamy garlic sauce. Served with penne pasta, garden salad with house dressing and a dessert bar.

Marinated chunks of chicken breast grilled with onions, bell peppers, tomatoes, yellow squash, and zucchini. Served with fragrant basmati rice, a fresh tossed salad, warm pita bread, creamy tzatziki sauce, and a piece of traditional baklava for dessert.

Tender chicken breast braised in a rich balsamic and tomato sauce with fresh herbs, including rosemary, thyme, basil, garlic, and onions. Served with basmati rice, a garden salad, bread and butter, and dessert bars.

Stuffed chicken breast filled with provolone cheese, baked to perfection, and finished with a creamy Parmesan sauce featuring sautéed spinach, onions, and red peppers. Served with linguine pasta, a Caesar salad, freshly baked bread with butter, and a lemon bar for dessert.

Chicken breast stuffed with green onions, marinated in teriyaki and tamari sauces, then grilled to perfection. Served with Japanese-style rice, a crunchy Asian salad, bread and butter, and lemon bars for dessert.

Create your perfect bowl with a blend of rice and quinoa, fajita vegetables, grilled chicken, and black beans. Customize with fresh toppings including pico de gallo, salsa verde, corn salsa, lettuce, shredded cheese, guacamole, and sour cream for a flavorful and satisfying meal.

Tender chunks of marinated beef grilled with onions, tomatoes, and red and green bell peppers. Served with garlic turmeric rice, warm pita bread, creamy tzatziki sauce, and a fresh garden salad, followed by traditional baklava for dessert.

Tender chunks of beef tenderloin slow-cooked with onions, mushrooms, and a rich red wine bordelaise sauce. Served with roasted fingerling potatoes, a fresh garden salad and a decadent brownie for dessert.

Tender marinated beef chunks sautéed with soy sauce, fresh ginger, garlic, onions, and red and green bell peppers in a savory teriyaki sauce, then finished with fresh cilantro. Served with steamed white rice, Oriental pasta salad, bread and butter, and a fortune cookie for dessert.

Fresh salmon marinated in white wine, dill, lemon, salt, and pepper, then gently baked to perfection. Served with steamed vegetables (yellow squash, carrots, zucchini, broccoli, cauliflower, and onions), a garden salad, and bread and butter.

Grilled jerk-spiced salmon filet, seasoned with bold Caribbean spices and cooked to perfection. Finished with a fresh mango salsa made with basil, olive oil, and a hint of orange.

Fresh mahi mahi marinated in a zesty orange sauce with garlic, basil, saffron, olives, and olive oil. Served with vegetable Israeli couscous, a field greens salad, and freshly baked bread with butter.

Three pieces of ricotta-filled manicotti pasta baked in your choice of creamy sauce or marinara. Served with a Caesar salad, bread and butter, and mini cannoli for dessert.

Crispy diced tofu coated in cornmeal and seasoned with salt, pepper, and chili flakes, then fried golden brown. Served with turmeric garlic rice, spicy Thai chili sauce, a fresh Asian-style salad, and bread and butter.

Thinly sliced eggplant, lightly seasoned and rolled with a blend of Italian cheeses, marinara sauce, and fresh herbs. Served with penne pasta, a Caesar salad, warm focaccia bread, and a chocolate cannoli for dessert.

Marinated tofu stir-fried with hoisin sauce, asparagus, and red peppers, served with white rice, Asian crunchy slaw, and a fortune cookie.

Marinated and grilled seasonal vegetables served with basmati rice, a garden salad, falafel, pita bread, tzatziki sauce, and cookies.

Marinated beef grilled and braised with beef broth, onions, and garlic, served with roasted potatoes, a garden salad, and a dessert bar.

Slow-braised beef chuck roast with carrots, onions, red and green peppers in a savory beef stock and tomato herb sauce, served with roasted rosemary potatoes, a Caesar salad, and cookies.