Moroccan Stew of Chicken, Chickpeas, Squash, Preserved Lemon, Button Mushrooms, Eggplant, Root Vegetables & Dried Apricots (GF, DF)
Pomegranate, Lemon & Parsley Spiked Couscous (V, Ve, DF)
Grilled Pita’s with Hummus Spread (V, Ve, GF, DF)
Vegan: Moroccan Stew of Chickpeas, Squash, Preserved Lemon, Button Mushrooms, Eggplant, Root Vegetables & Dried Apricots (GF, DF, V, Ve)
Gluten free: Sub Couscous for Quinoa
Traditional Chicken Schnitzel
Lemon Wedges (V, Ve, GF, DF)
Cheese & Potato Peirogis with Caramelized onions, Scallions & sour cream (V)
Steamed Vegetables (V, Ve, GF, DF)
Vegetarian / Vegan: Cauliflower Schnitzel, Olive Oil Mashed Potatoes, Steamed Vegetables (V, Ve, GF, DF)
Gluten Free: Herb Roasted Chicken Breast with Lemon Sauce, Mashed Potatoes, Steamed Vegetables (GF)
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)
