Grilled Pesto Chicken Sandwich with Sundried Tomato Hummus, Spicy Havarti cheese, Arugula on an Italian Bun

Served with a side of Chef Chris’ Famous Tomato Soup (V, GF)

Fresh baked jumbo cookie for dessert (V)

Vegan: Sub for Grilled Vegetable and Sundried Tomato Hummus Sandwich, Vegan Soup & Dessert

Slow Cooked Rustic Beef Bourguignon with Carrots, Mushrooms and Pearl Onions (DF)

Served over Creamy Mashed Potatoes (V, GF)

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

Fresh baked dinner roll & butter on the side (V)

Vegan: Lentil & Mushroom Bourguignon served over Olive Oil Mashed Potatoes with French Green Beans (V, Ve, GF, DF)

Grilled Korean Kalbi Short Ribs (GF, DF)

Steamed Basmati Rice (V, Ve, GF, DF)

Sweet Chili Bok Choy (V, Ve, GF, DF)

Kimchi (V, Ve, GF, DF)

Vegan: Sub Tofu & Vegetable Stir Fry with Rice, Bok Choy and Kimchi

Maple Glazed Salmon Filet, Mixed Greens, Roasted Beets, Fregula grains, Goat Cheese, Pomegranate, Mint, Spiced Pecans on the side, Maple Cider Vinaigrette

Grilled Pitas with Roasted Red Pepper Hummus (V, Ve, GF, DF)

Vegan: Maple Glazed Tofu, Mixed Greens, Roasted Beets, Fregula, Goat Cheese, Mint, Spiced Pecans on the side, Maple Cider Vinaigrette (V, Ve, DF)

Pulled turkey breast, Asian Napa Cabbage, Red Cabbage, Carrots, Mandarin Oranges, Green Onion, Chow Mein Noodles, Sesame & Soy Cured Egg Toasted Almonds on the side and Sesame Lime Vinaigrette (DF)

Vegan/ Vegetarian: Sub Fried Tofu tossed in Hoisin sauce, Sub Egg for Chickpeas

Gluten free: Omit Chow Mein

Our take on the famous Cincinnati Chili with Spaghetti, Beef & Bean Chili, Lots of Shredded Cheddar, white onion

side Caesar Salad with Parmesan cheese, house croutons, bacon bits & creamy dressing on the side

Vegan: Beyond Beef Chili with beans, white onion and Daiya Cheese, Garden Salad with balsamic vinaigrette (V, Ve, DF)

Miso Rubbed Chicken Thigh (GF, DF)

Vegetable & Egg Fried Rice with corn, carrots, peas, soy (V, DF)

Hunk of Garlic Broccoli (V, Ve, GF, DF)

Asian Green Side Salad with Julienne Carrot, Cucumber, Crispy Asian Noodles, Scallions, & Japanese Ginger & Soy Dressing (V, GF, DF)

Vegan: Hoisin Glazed Tofu Steaks, Vegetable Fried Rice, Garlic Broccoli, Asian Salad (omit crispy noodles) (Ve, V, DF)

Build your own Tacos

60z of Grilled AAA Flank steak, thinly sliced and tossed in house chimichurri sauce (DF, GF)

2 x 6inch soft tortillas

Toppings; Crumbled Feta, Pickled red Onion, Guacamole

Mexican Rice and warm Refried beans (V, Ve, GF, DF)

Vegan: Sub Cauliflower Tacos with toppings, Mexican Rice and Refried Beans (V, Ve, DF)

Gluten free: Sub Corn Tortillas

2 Pieces of Spinach & Ricotta Stuffed Cannelloni baked in Kiss the Cook’s Tomato sauce (V)

Parmesan cheese for adding

Side of Caesar Salad with Parmesan, homemade croutons, bacon bits & Creamy Caesar dressing on the side

Garlic Toast (V)

Vegan: Pasta Primavera, Mixed green salad with cherry tomato, cucumber and Italian dressing, Vegan Toast

Warm Chicken Souvlaki wrapped in a fresh baked Adonis Pita

Toppings on the side including; Feta cheese, Sliced Tomato, Lettuce, Tzatziki and pickled red onion

Served with a Greek Lemon Orzo Soup (V)

Treat of the day: Sea Salt Caramel Brownies (V)

Vegan: Falafels in a pita with Sliced tomato, lettuce, Pickled Turnips, onion, Tahini Hummus with Garden salad and vegan dessert

Gluten free: Sub Gluten Free Wrap, Garden salad and Gluten Free Brownie

Chef Swapnil’s Famous Chana Masala (V, Ve, GF, DF)

Basmati Rice (V, Ve, GF, DF)

Curried Cauliflower (V, Ve, GF, DF)

Side of Kachumber (Indian Cucumber Salad) (V, Ve, GF, DF)

Cod Piccata with capers in a buttery white wine sauce

Fettucine noodles with extra virgin olive oil, garlic and parsley (V)

Parmesan cheese on the side

Grilled Seasoned Asparagus (V, GF, DF)

Vegan: Cauliflower Piccata with chickpeas, capers and lemon, fettucine, Grilled Asparagus (V, Ve, GF, DF)