Menu
Now serving…
Moroccan lamb tagine with prunes
Roast wild-caught shrimp with Jamaican jerk sauce
Poached wild-caught salmon with Penang curry sauce
Tofu triangles in soy-almond butter sauce
Beef Bourguignon
Roast chicken with ginger, orange, and Thompson raisins
Crumbled tempeh with garlic and rosemary
Pork chops with spice plum chutney
Filipino-style chicken adobo
Mongolian beef with cabbage and red bell peppers
Scallops with Champagne sauce
Bucatini allʼAmatriciana
Roasted chicken with red wine and cranberries
Wild-caught shrimp with grilled mango
Sliced filet of beef with spicy mustard and black pepper
Chicken cutlets sauteed with eggplant-raisin mustard
Flounder sauteed with Penang curry sauce
Beef slow-cooked in ale with bacon, onions, and mushrooms
Pasta cooked risotto style, with sausage, mushrooms, and rich chicken stock
Beef, black bean and red bell pepper chili with short grain brown rice
Chicken cutlets sauteed with Marsala and bacon
Ground beef with cilantro and cabbage, Oaxaca style
