Potato Gnocchi with roasted cherry tomato baked in House Tomato Sauce with Torn Mozzarella and Basil (V)

Parmesan Cheese (V, GF)

House made Farinata (V, Ve, GF, DF)

Garden Salad with Balsamic Dressing (V, Ve, GF, DF)

Vegan: Fussili Pasta with Lentil “Bolognese”, Farinata, Salad

Gluten Free: GF Pasta with Lentil Bolognese, Farinata, Salad

Toasted Quinoa tossed in a honey, chili & lemon dressing on a bed of mixed greens, Grilled Sliced Flank Steak, Tomatoes, Tortilla Chips, Cilantro, Served with Chimichurri Dressing (GF, DF)

Vegan / Vegetarian: No honey, Sub Steak for BBQ Jackfruit, Add Crispy chickpeas (V, Ve, GF, DF)

Grilled Chicken Souvlaki, Quinoa, Spinach, Whipped Feta, Tomato, Cucumber, Red Onion, Kalamata Olives, Greek Dressing (GF)

Vegetarian: Sub Chicken for Vegan Sausage

Vegan: Sub Chicken for Vegan Sausage, Sub Feta for Marinated Chickpeas

Chef Swapnil’s Chicken Biryani (GF, DF)

Raita (GF, V)

Tandoori Spiced Cauliflower (V, Ve, GF, DF)

Vegetable pakora with Red & Green Chutney’s (V, Ve, GF, DF) – served room temp

Vegan/ Vegetarian: Brinjal Curry (Eggplant), Basmati Rice, Tandoori Cauliflower, Vegan Pakora (V, Ve, GF, DF)

BYO Tacos

2 X Soft Tacos per person

Mexican Seasoned Ground Beef, Cheddar Cheese, Pico De Gallo, Sliced Green Olives, Pickled Jalapenos, Shredded Lettuce, Sour Cream & Guacamole

Refried Beans (V, Ve, GF, DF)

Kale & Roasted Sweet Potato Salad with Black Beans, Pepitas, Red Onion, Cilantro, Avocado & Chipotle Tahini Dressing (V, Ve, GF, DF)

Vegan / Vegetarian: Beyond Beef, Daiya Cheese, Pico, Sliced olives, Jalapenos, Lettuce, Guacamole, Refried Beans, South of the Border Rice, Salad

Gluten free: Sub Gluten Free Tortillas

Crispy Breaded Chicken Cutlet, Stuffed and Topped with Mozzarella & Kiss the Cook Marinara

Herb Roasted Baby Potatoes (V, Ve, GF, DF)

Garlic Rapini (V, Ve, GF, DF)

Vegetarian: Sub Eggplant Parmesan (V)

Vegan: Sub: Vegan Stuffed Peppers (Ve, V, GF, DF)

Gluten free: Naked Chicken Parmesan

(Brothless Beef Ramen) Grilled Miso Flank Steak, Fresh Ramen Noodles, Roasted Nori, Corn, Carrots, Cucumber, King Oyster Mushrooms, Scallions,
Soy Cured Egg, Miso Dressing, House Togarashi

Vegan/Vegetarian Option – Sesame Ginger Tempeh (vegan omit egg)

Gluten Free: Sub Rice Noodles

Individual Buddha Bowls: Grilled Sliced Chicken Breast served on Traditional Caesar Salad with Croutons, Parmesan Cheese, Lemon, 1/2 Hard Boiled Egg and Creamy Caesar Dressing – Bacon Bits separated

Vegetarian: Sub Vegetarian “Chicken” Nuggets

Vegan: Kale & Quinoa Salad with Roasted Sweet Potato, Dried Cranberries, Almonds, Pumpkin Seeds, Maple Tahini Dressing + Falafels

Gluten free: Omit Croutons

Brined and Herb Roasted Chicken Supreme (GF, DF) 

Chalet Gravy on the side 

1/2 baked potato served with sour cream, chives and butter (V, Ve, GF) 

Garden Salad with Catalina Dressing (V, Ve, GF, DF)

Vegan: Sub Chicken for Lentil & Mushroom “meat” loaf with Veggie Gravy, Olive oil mashed potatoes (no butter), Garden Salad (V, Ve, GF, DF) 

Grilled Korean Kalbi Beef Short Ribs with Asian Glaze (GF, DF)

Steamed Rice (V, Ve, GF, DF)

Stir Fried Seasonal Vegetables with KTC stir fry sauce (V, Ve, GF, DF)

Wonton Chips with plum sauce (V)

Vegan/Vegetarian: Sub: Wok Fried Tofu & Vegetables with Steamed Rice, Stir Fried Vegetables and Wonton Chips (V, Ve, GF, DF)

Spinach and Ricotta Stuffed Jumbo Ravioli with Tuscan Sundried Tomato Cream Sauce, Parmesan and Basil (V)

Homemade All Beef Meatballs with Tomato Marinara

Parmesan On the Side

Fennel Salad with Citrus Segments, Black Olives, Champagne Vinaigrette (V, Ve, GF, DF)

Vegan: Beyond Beef Meatballs, Spaghetti with tomato Sauce, Fennel Salad (V, Ve, DF)

Gluten Free: Sub Gluten Free Pasta with Meat Sauce and Fennel Salad (GF)

Buddha Bowls: Sliced Turkey Breast, Pickled Carrot & Cucumber Ribbons, Wild Rice, Mint, Cilantro, Spicy Sirarcha Mayo, Lemongrass Dressing (GF)

Vegan / Vegetarian: Substitute Turkey for Jackfruit, Add Avocado, (V, Ve, GF, DF)