SUMMER MENU

 

[ Soups ]

Zucchini Summer Soup (v, gf) Seasonal veggies with peas and chickpeas make this vegan soup hearty (*v, gf)

 

[ Salads ]

3 Bean Israeli Cous Cous Salad finished with fresh herbs, in a Dijon vinaigrette (*v)

Asparagus Potato Salad with fresh shaved asparagus, kalamata olives, and extra virgin olive oil (*v, gf)

Mixed Greens Salad with fresh grapes, feta, and almonds. Suggested dressing: Creamy Poppy Seed Vinaigrette

Add a Grilled Chicken Platter, $2/person 

 

FEATURED PACKAGES

 

[ Lemon Pepper Chicken ] (df, gf)

Grilled chicken breasts with blistered cherry tomatoes, fresh parsley, and lemon wheels 

 

[ Pineapple Glazed Chicken Thighs ] (df, gf)

with chili and citrus. Suggested side: Cilantro Lime Rice

 

[ Garlic Mushroom Quinoa ] (*v, gf) 

with olive oil, spinach, and fresh thyme

Add as a second entree, $3/person