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)

Crispy Katsu Chicken, Tonkatsu Mayo, Kimchi Cabbage Slaw on a Toasted Sesame Bun

Side of Curly Fries with Sweet Plum Ketchup on the side for Dipping (V, Ve, GF, DF)

Vegan: Fried Eggplant, Kimchi cabbage slaw, Vegan Mayo on a Toasted Sesame Bun, Side of curly fries with sweet plum ketchup

Gluten free: Sub Gluten Free Wrap with Sweet and Sour Chicken, Kimchi Cabbage Slaw, Tonkatsu Mayo, Curly Fries with sweet plum ketchup

Swedish Beef Meatballs in traditional creamy gravy (8 per person)

Creamy Mashed Potatoes (V, GF)

Buttered Peas & Baby Carrots (V, GF)

Lingonberry sauce on the side

Vegan: Vegan “Meatloaf” with gravy, creamy mashed potatoes, steamed vegetable medley (V, Ve, GF, 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: Sub Fried Tofu tossed in Hoisin sauce, Sub Egg for Chickpeas

Massaman Beef and Potato Curry (GF, DF)

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

Vegetable Samosa on the side with Mango Chutney (V, DF)

Vegan: Aloo Gobi, Basmati Rice (V, Ve, GF, DF)

10+ layers of fresh pasta, mozzarella cheese, slow cooked tomato sauce and Parmesan cheese

Served with a side of grilled peppers & Rapini (V, Ve, GF, DF)

Garlic Toast (V)

Vegetarian: Spinach & Ricotta Lasagna (V), Grilled peppers & Rapini, Garlic Toast

Vegan: Italian Stuffed Peppers with Rice & Vegetables baked in Tomato sauce, Vegan Toast

Gluten Free: Gluten Free Pasta with bolognese Sauce, Grilled peppers & Rapini

Maple & Dijon Glazed Baked Salmon (GF, DF)

Crispy Caramelized Roasted Brussels Sprouts (V,Ve, GF, DF)

Rosemary & Sea Salt Potatoes (V, Ve, GF, DF)

Fresh Corn bread on the side with whipped butter (V)

Vegan: Maple Baked Beans, Tempeh “Bacon”, Crispy Brussels Sprouts, Spice Roasted Baby Potatoes, Vegan roll (V, Ve, GF, DF)