A 16 oz. portion of our blend of fresh carrots and ginger simmered in rich stock and finished with sweet cream.

Our blend of sweet butternut squash, chicken broth, sweet cream, vegetables, and spices make this soup flavorful. Served in a 16 oz. portion.

Our version of this hearty Mexican soup made with chunks of beef, chilis, kale, hominy corn, carrots, herbs, and spices, garnished with cilantro. Our soup is served in a 16 oz. portion.

Our spin on a traditional simple soup we blend broccoli, garlic, onions, and jalapenos in a rich chicken broth. Finished off with cream and garnished with fresh parsley.

We combine ground beef, Pinto beans, black beans, red beans, chilies, corn, tomatoes, onions, bell pepper, garlic, and spices to make the best bowl of chili around. Garnished with cilantro in a 16 oz. portion.

Red beans, black beans, white beans, corn, bell peppers, onions, garlic, tomato, chilis, and spices served with sour cream and cilantro.

A fresh blend of carrots, ginger, and spices simmered in a rich vegetable stock. Served in 16 oz. container.

16 oz. of our hearty chicken potato soup made with chicken breasts, red potatoes, and kale in our rich chicken broth. Enjoy this soup for lunch or dinner.

Fresh chopped kale, carrots, peapods, colorful bell peppers, green onions and cilantro topped with fried wonton strips. We serve this dish with an Asian sesame dressing.

Romaine, carrots, kalamata olives, red onion, tomato, cucumber, and feta cheese served with our homemade Greek dressing.

Fresh kale, roasted corn, tomato, red onion and spices tossed in lime vinaigrette, topped with cotija cheese and chipotle aioli.

Romaine, carrots, red onion, cucumber, tomato, kalamata olives topped with feta cheese and served with our homemade Greek dressing.

Golden quinoa cooked in vegetable broth, onions, cucumber, tomatoes on a bed of romaine lettuce served with honey mustard dressing.

A simple fresh salad made with spring mix, tomatoes, red onion, carrots, cucumber and served with our homemade creamy herb dressing or lemon vinaigrette.

Romaine, julienne tomato, croutons, Parmesan and Caesar salad dressing.

Bone-in pork chop candied sweet potatoes, braised collard greens with smoked turkey.

8 oz. Tender sirloin steak, creamy mashed potatoes with mushroom gravy and green bean medley.

Seasoned steak, bell peppers, onions, two flour tortilla shells, Spanish rice, and black beans. Served with sour cream.

Braised beef chuck simmered in red wine, broth, with mushrooms, carrots, celery, and pearl onions. Creamy mashed potatoes.

Seared Sirloin steak homemade gravy, sweet potato mash and braised kale.

Sirloin steak, mushrooms, onions, garlic, cream, tomato and herbs served on a bed of egg noodles.

Seasoned ground beef topped with green onions and cilantro. Served with Spanish rice pilaf, black beans topped with cheese and served with mild salsa.

Our spin on a Ghanian dish that is made by stewing beef in spinach, tomato, onion, habaneros, and spices. Enjoy this dish with a side of plantain fufu.

Breaded fried chicken breast topped with marinara sauce and mozzarella. Bowtie pasta in marinara with zucchini, yellow squash, red bell pepper, and onion.

Garlic herb marinated chicken, creamy mashed potatoes, chicken gravy, and green bean medley.

Barbecue chicken, green bean medley, macaroni, and cheese.

Our spicy jerk chicken dinner is made for two. The dinner includes one-half of a chicken, 16 oz. braised cabbage and 16 oz. rice and peas with a side of Jerk sauce.

Chicken breast, teriyaki sauce, broccoli, snow peas, carrots, bell peppers, and onions served with white rice.

Shrimp, bowtie pasta, sauteed squash, bell pepper, and onion tossed in garlic cream sauce.

Shrimp, chicken, Bok choy, broccoli, bell peppers, onions, coconut milk, ginger, garlic, chili paste, fish sauce and rice. Served in a 28 oz. container with 16 oz. white rice.

Seared salmon, teriyaki sauce, sesame seeds, white rice sauteed broccoli medley.

Traditional Chinese fried rice made with garlic, ginger, soy sauce, vegetables and eggs served with your choice of chicken, shrimp, beef, tofu or just vegetables.

West African inspired whole tilapia fish pieces cooked in a rich spicy tomato sauce served with rice.

Shrimp, corn, sausage, and potatoes boiled in a rich Cajun broth and tossed in garlic butter.

Cod, coconut milk, tomato, bell peppers, onion, and lime. Served with rice.

A 6 oz. seared salmon fillet with a cream sauce made with white wine and a touch of lemon. Simmered with sundried tomato and spinach. Served over a bed of roasted red potatoes and a side of asparagus sauteed in butter.

Tangy lemon and onion marinated dark meat chicken that is simmered in a rich chicken broth with green olives, chili flakes, herbs, and spices. Served with rice and garnished with bell peppers and parsley.

A delicious mildly spicy hot stew made with whole bone in chicken leg quarter and a blend of tomato, onion, garlic, ginger, habanero, and spices. Plantain fufu is served on the side and garnished with fresh herbs.

Farfalle pasta is tossed in fresh basil pesto with walnuts and parmesan cheese, white beans, eggplant, zucchini, yellow squash, bell peppers, and onions.

Golden quinoa in flavorful vegetable broth with chickpeas, kale, fresh herbs, and vegetables to make a dish that is great as a main course or side.