Menu October 14th – October 18th
1. BEEF BARBACOA. $15 GF DF
Hand ground spices, slow roasted beef, pico de gallo, roasted red peppers and onions, cilantro lime quinoa.
2. DECONSTRUCTED CHICKEN PARMESAN. $15 GF
Roasted chicken breast sliced and twice baked with fresh marinara, basil, mozzarella and parmesan, rice pilaf and charred broccoli.
3. MEDITERRANEAN PORK. $15 GF DF
Lots of lemon, garlic and oregano in this dish, roasted zucchini, black olive pesto and herbed potatoes.
4. AVOCADO CHICKEN WRAP. $15 DF
Chipotle spiced chicken, green chilies and smashed avocado in a flour tortilla, roasted garlic, corn and tomato, baked sweet potato wedges.
5. MINI EGGPLANT BRUSCHETTA STACK. $15 GF V
Baked eggplant, topped with fresh basil, tomato, mozzarella and balsamic glaze and parmesan green beans.
6. SWEET POTATO POWER UP. $15 GF V
Roasted sweet potato, goat feta and olives, purple cabbage and carrot salad, herbed quinoa, white wine vinaigrette.