Farm fresh tomatoes, mozzarella, basil pistou and balsamic glaze served alongside rosemary roasted potatoes and zucchini and tomatoes

Grilled adobo chicken, peppers and onions in a flour tortilla served alongside Spanish rice and Mexican corn

Grilled filet and mushroom sauce on a bed of garlic butter noodles served alongside spring peas with baby carrots

Pan seared and served on top lemon herb orzo pasta alongside romesco cauliflower

Pineapple red pepper jam on brioche bun served alongside potato wedges and broccoli salad

Handmade pasta, spinach, asparagus and ricotta cheese served with eggplant and yellow squash ratatouille topped with basil pistou (like pesto) (Vegetarian)