A lovely combination of onions, carrots, celery, garlic, fresh baby spinach, all simmered in vegetable stock with diced tomatoes and the flavors of rosemary and thyme then topped with a sprinkle of romano cheese. Quinoa and garbanzo make it complete. Vegetarian
the rich flavors of potato, green onion, bacon, and cheddar cheese. Just like a big twice baked potato in a soup.
Sweet and tangy barbeque glazed chicken thighs. Served with loaded potato wedges and sauteed green beans. (Chicken breasts pictured, we use thighs)
Pulled pork with sauteed onions stuffed in a sweet red pepper topped with rich enchilada sauce, cilantro, and monterey jack cheese. Served with chile roasted cauliflower florets.
Beef meatloaf with fresh parsley, ricotta, mozzarella, parmesan baked and topped with tomato sauce. Served with garlic green beans and roasted potatoes.
This is a mushroom lovers pasta dish, dried porcini, cremini mushrooms, pancetta, shallots, garlic, white wine, rosemary and touch of cream and romano cheese. Simply delicious. Served with broccoli.
Smokey tomato based stew filled with onions, garlic, sweet red peppers, green peppers, cumin, coconut milk, kidney beans, green olives, cilantro, and plantains. Served with cilantro rice and green beans.
Herb roasted chicken topped with caramelized pears and brie. Served with cranberry rice and green beans.
Shredded pork carnitas rolled in corn tortillas and topped with rich red enchilada sauce, monterey jack cheese, cilantro, and green onion. Served with charro beans (seasoned with chorizo, poblanos, onions, and garlic)
Salmon crusted with a Coconut and Panko topping then served with pineapple mango salsa. For the sides Aromatic yellow rice and Sauteed Spinach.