This week’s lineup leans into warm bowls, bright herbs, and smoky grill notes. From island-style glaze to Mediterranean spice and creamy pasta comfort:
Pork Adovada: chile-braised pork or chicken over rice and beans with warm tortilla
Dive into our Crispy Tofu Kung Pao Bowl, where golden, crunchy tofu meets a vibrant medley of fresh vegetables and roasted peanuts, all tossed in a bold and savory Kung Pao sauce. This delightful dish…Read more
Marinated in a Mediterranean spice blend, these 15 oz New Zeeland lamb chops come fresh off the grill. Accompanied by asparagus, marinated onion, mashed potato, homemade mint sauce and toped with with…Read more
Grilled breaded chicken stuffed with prosciutto, Provolone and basil, served with linguini in white wine sauce and vegetable of the day. Served with either our house salad, Caesar salad or soup
Slightly spicy and all perfection, our Rigatoni alla Vodka is prepared with our famous rigatoni pasta coated in a made-to-order, creamy vodka sauce and topped with freshly grated parmesan.
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