(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 Option – Sesame Ginger Tofu (vegan omit egg)

Gluten Free: Sub Rice Noodles

Indian Butter Chicken (GF)

Basmati Rice (V, Ve, GF, DF) 

Papadum Chips served with Green Chutney & Mango Chutney (V, Ve, GF, DF)

Vegetarian / Vegan: Aloo Gobi Potato & Basmati Rice,  Papadum & Chutney’s (V, Ve, GF, DF) 

Jumbo Butternut Squash Ravoili in Sage Cream Sauce, Crispy Sage, Shaved Parmesan (V)

Mixed green salad with cherry tomato, cucumber & balsamic dressing (V, Ve, GF, DF) 

Garlic Toast (V)

Vegan/ Vegetarian: Rigatoni Pasta with Creamy Butternut Squash Sauce (Veg stock and squash), Roasted Squash, Sage, Pumpkin seeds, Broccoli on the side (V, Ve, DF) 

Gluten free: Gluten Free Pasta with Roasted Butternut Squash, Crispy Sage, Sage Cream Sauce Shaved Parmesan Cheese, Salad and Gluten Free Garlic Toast (GF)

Chicken Cutlets browned with Onions, Mushrooms, Flavored with Marsala Sauce

Creamy Mashed Potatoes (V, GF)

Steamed French Green Beans (V, Ve, GF, DF)

Fresh Baked Foccacia (V)

Vegetarian / Vegan: Portabella Marsala, Olive Oil Mashed Potatoes, Steamed French Green Beans (V, Ve, GF, DF)

Gluten Free: No flour – Mushroom Chicken Cutlet, Creamy Mashed Potatoes, Steamed French Green Beans

Oven Roasted Kale, Marinated Tomatoes & Chickpeas, Grilled Fennel, Quinoa, Seared Chicken Sausage, Fresh Basil, Sundried Tomato Dressing (GF, DF)

Vegan / Vegetarian: Oven Roasted Kale, Marinated Tomatoes & Chickpeas, Grilled Fennel, Quinoa, Italian-style Tempeh, Fresh Basil, Sundried Tomato Dressing (V, Ve, GF, DF)

Individual Buddha Bowls: Jasmine Rice, Crispy Gochujang Tofu, Avocado, Pickled Cucumber, Roasted Beets, Kim Chi, Microgreens, Sesame Seeds, BimBimBap Sauce (V, Ve, GF, DF)

Chicken Mole (DF, GF)

Mexican Tomato Rice with diced sauteed bell peppers and onion (V, Ve, DF, GF)

Refried Beans (V, Ve, GF, DF)

Small Corn Tortillas – served warm (V, Ve, GF, DF)

Pickled Red Cabbage with Fennel Seeds & Red Wine Vinegar (V, Ve, GF, DF)

Vegetarian / Vegan: Sweet Potato Mole, Mexican Tomato Rice, Refried Beans, Small Corn Tortillas (V, Ve, GF, DF)

Macaroni, Ground Beef, Creamy “Hamburger Helper” Sauce

Caesar Salad with Parmesan & Croutons (with bacon & dressing on the side)

Garlic Bread (V)

Vegetarian / Vegan: Beyond Beef Hamburger Helper (coconut Milk), Garden Salad with Italian Dressing (V, Ve, GF, DF)

Gluten Free: Sub Gluten Free Pasta, Garden Salad

Grilled Lemon & Dill Salmon Skewers with Cilantro Sauce on the side (GF)

Tumeric & Vegetable Couscous (V, Ve, DF)

Celery, Apple & Fennel Slaw (V, Ve, GF, DF)

Vegan/ Vegetarian: Sub Salmon for Vegetable Tagine, Tumeric & Vegetable Couscous, Fennel Slaw

Gluten Free: Salmon Skewers, Tumeric & Vegetable Rice, Fennel Slaw

Thai Chicken Larb Buddha Bowl with Vermicelli, Vegetables, Fresh Herbs, Crispy Shallots, Chilies, Nuac Cham Dressing (*Contains fish sauce) (GF, DF)

Vegetarian / Vegan: Sub Tofu & Mushroom Larb and Thai Dressing (V, Ve, GF, DF) * no fish sauce

Meatless Monday Buddha Bowl:

Turmeric Chickpeas, Massaged Kale, Citrus, Pomegranate, Mixed quinoa, Bean Sprouts, Roasted Sweet Potato, Roasted Beets, Avocado, Sunflower Seeds, Lemon Tahini Dressing (Ve, V, GF, DF)

Vegan Carrot & Ginger Soup (Ve, V, GF, DF)

Paneer Makhani (V, GF)

Aloo Gobi (V, Ve, GF, DF)

Basmati Rice (V, Ve, GF, DF)

Bombay Carrot Salad with Raisons, green onion, cilantro, with Sev on the side for adding (V, Ve, GF, DF)

Vegan / Vegetarian: Dal Makhani, Aloo Gobi, Basmati Rice, Bombay Carrot Salad (V, Ve, GF, DF)