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)

Individually packaged Buddha Bowls:

Sesame Crusted Seared & Sliced Tuna (3oz), Toasted Sesame, Seasoned Sushi Rice, Edamame, Julienned Carrot, Green onion, Nori, Pickled Ginger, Sliced Avocado, Cucumber, Spicy Mayo and Tamari & Ginger Dressing (GF)

OR

Vegan / Vegetarian: Maple Miso Glazed Tofu Cubed, Toasted Sesame, Seasoned Sushi Rice, Edamame, Julienned Carrot, Green onion, Nori, Pickled Ginger Avocado, Cucumber, Tamari Ginger Dressing (V, Ve, GF, DF)

Jamaican Slow Cooked Curry Chicken & Potatoes (GF, DF)

Coconut Rice & Peas (GF, DF, V, VE)

Mango Slaw with Lime Vinaigrette (V, Ve, GF, DF)

Vegetarian / Vegan: Jamaican Stewed Pumpkin & Potato Curry, Coconut Rice & Black Beans, Mango Slaw (V, Ve, GF, DF)

Salmon Cakes with Dill and Kiss the Cook Tartar Sauce

Potato Wedges (V, Ve, DF, GF)

Superfood Crunch Salad with Ponzu Vinaigrette (V, Ve, GF, DF)

Vegan / Vegetarian: Carrot Bagels & Oat Lox, Potato Wedges, German Potato Salad, Superfood Crunch Salad with Ponzu Vinaigrette

Gluten Free: Sub Lemon Salmon Filet

1 X 10 inch Tortilla per person

Marinated Steak Strips sauteed with bell peppers and onions (GF, DF)

Shredded Cheddar Cheese, Sour Cream, Guacamole, Salsa, Shredded Lettuce, Hot Sauce

Mexican Tomato Rice (V, Ve, GF, DF)

Refried Beans (V, Ve, GF, DF)

Vegetarian / Vegan option: Sub Chicken for Portabello & Pepper Fajitas (V, Ve, GF, DF)

Gluten Free: Sub GF Wraps

Individual Buddha Bows: Cold Rice Noodles with a Rainbow of Veggies, tossed in house curry dressing, topped with Marinated King Oyster Mushroom “Scallops”, Fresh herbs (V, Ve, GF, DF)