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Chef-prepared dishes with real ingredients. Ready in minutes. No seed oils. No shortcuts.
No Seed Oils • Never Frozen • Hormone & Antibiotic-Free Proteins • Wild-Caught Seafood • No Preservatives
A curated weekly menu—no guesswork.
Chef-crafted with real ingredients and zero shortcuts.
Seamless, reliable, and on your schedule.
Heat, eat, and get on with your day.
Tender 10-hour sous vide aged brisket layered with shallot purée, wild mushrooms, and spinach, wrapped in golden flaky puff pastry and baked until crisp. Finished with a rich red wine and whole-grain mustard reduction. Served with sautéed vegetables.
Flame-grilled sirloin steak served with wok-fried cauliflower rice tossed with tri-colored bell peppers, onions, and scallions.
Rice noodles wok-tossed with crisp vegetables, fresh cilantro, and scallions in a savory Asian-inspired sauce. Finished with toasted cashews.
Fluffy buttermilk pancakes stuffed with crispy bacon and savory sausage. Served with fluffy scrambled eggs, maple syrup, and whipped vanilla honey butter.
Old-fashioned oats slow-cooked in creamy coconut milk and topped with Bananas Foster, featuring caramelized bananas with maple syrup, cinnamon, and vanilla. Finished with candied walnuts, toasted coconut flakes, and vanilla wafer crumbles.
Tender cheese ravioli tossed in a velvety roasted butternut squash cream sauce infused with brown butter, garlic, and fresh sage. Finished with shaved Parmesan cheese.
Moist carrot cake finished with cream cheese frosting. Drizzled with caramel glaze.
Fajita-marinated grilled chicken served over fluffy white rice with sautéed bell peppers and onions. Finished with fresh house-made pico de gallo and creamy avocado crema.
Tender chicken and roasted eggplant simmered in a rich, aromatic tikka masala sauce with tomatoes, garlic, ginger, and warm Indian spices. Served with fragrant jasmine rice.
Chili lime–roasted cauliflower served over hearty brown rice with black beans, roasted corn, and tomatoes. Finished with fresh avocado salsa and a lime wedge.
One pound chopped grilled prime sirloin steak.
House-made tomato soup finished with a rich, velvety cream base. Garnished with crispy herb croutons and fresh basil.
House-made wild-caught salmon cakes pan-seared until golden and crisp. Served with grilled house vegetables and finished with a spicy garlic dill yogurt sauce.
Five house-made pecan bites crafted with wholesome ingredients and finished with rich dark chocolate and a touch of honey.
Five all-natural chicken wings flame-grilled and coated in our signature house dry rub of herbs and spices. Served with crisp celery sticks and your choice of dipping sauce.
Flame-grilled, house seasoned chicken served with brown rice, roasted corn and black beans.
One pound of flame-grilled chopped chicken.
One pound of flame-grilled seasonal vegetables.
Creamy key lime custard in a house-made graham cracker crust. Finished with sugar-free whipped cream.
One pound of fragrant jasmine rice.
Slow-braised beef brisket simmered with caramelized onions in a rich French onion-style reduction. Served with roasted carrots and grilled asparagus.
Crisp romaine tossed with cherry tomatoes, cucumbers, red onions, bell peppers, Kalamata olives, pepperoncini, feta and topped with flame grilled chicken breast. Served with our house Mediterranean dressing.
All-night roasted pulled pork served over fragrant cilantro jasmine rice with seasoned black beans and sweet roasted plantains.
House-made hearts of palm cakes pan-seared until golden and crisp. Served with grilled house vegetables and finished with our house-made cucumber remoulade.
Fresh Atlantic salmon flame-grilled and finished with a sweet and smoky honey chipotle glaze. Served with Mexican rice and grilled house vegetables.
Mascarpone cream layered with espresso-soaked ladyfinger cookies. Finished with cocoa powder and notes of sambuca, coffee liqueur, and spiced rum.
House-made Hebrew National® all-beef franks wrapped in flaky, golden puff pastry and baked until crisp. Served with our house-made honey mustard and fresh seasonal fruit.
House-made lean ground turkey simmered in a rich, tangy sloppy joe sauce and topped with melted cheddar jack cheese on soft slider buns. Served with fresh seasonal fruit.
All-natural turkey breast tossed with fusilli in a lemon alfredo sauce with roasted garlic, peas, and crushed pepper. Finished with shaved parmesan cheese.
Fluffy scrambled eggs served with seasoned home fries, sautéed onions, and peppers. Finished with Virginia ham, applewood-smoked bacon, turkey sausage, and savory chorizo.
Rich and moist chocolate cake layered with fudge. Finished with whipped cream and fresh berries.
All-natural turkey breast roasted in-house with classic herbs and seasonings. Served with roasted sweet potato mash and garlic-sautéed spinach.
Juicy pork chop finished with a sweet and savory Peking-style glaze. Served with lemongrass stir-fried soba noodles, carrots, cabbage, scallions, broccoli, onions, peppers, celery, and toasted sesame seeds.
Farm-fresh scrambled eggs, crispy applewood-smoked bacon, sautéed peppers, and melted Monterey Jack cheddar layered between warm flour tortillas and grilled until golden and crispy. Served with house-made salsa verde.
Slow-roasted turkey breast layered with crispy applewood-smoked bacon, Swiss cheese, fresh tomato, and house-made chipotle aioli on hearty whole grain bread.
Flame-grilled chicken served with penne tossed in extra-virgin olive oil and fresh garlic. Finished with roasted broccoli and shaved Parmigiano Reggiano.
Slow-braised shredded beef simmered with traditional Cuban spices. Served with a roasted vegetable medley of sweet corn, bell peppers, and onions, then finished with a smoky chipotle crema.
Premium shaved corned beef layered with Swiss cheese and tangy sauerkraut on toasted artisan wheat bread. Finished with a light Thousand Island dressing and served with potato wedges.
Slow-braised BBQ beef stuffed potatoes with peppers and onions. Finished with candied bacon and scallions, served with creamy mac and cheese.
Slow-roasted mojo pork layered with crispy Serrano ham, Swiss and Monterey Jack cheeses in a toasted flour tortilla. Finished with dill pickles and a house-made yellow mustard sour cream.
House-made red velvet cake finished with cream cheese frosting.
Handcrafted beef meatballs simmered in a slow-cooked tomato gravy with fresh basil. Served over imported spaghetti and finished with aged Parmigiano-Reggiano.
Oven-roasted chicken tenders tossed in buffalo wing sauce. Served with carrot sticks, mac and cheese, and avocado ranch dressing.
Thin-sliced strip steak seared with sautéed peppers and onions, then wrapped in a warm flour tortilla with jasmine rice and melted cheddar cheese. Served with fresh pico de gallo and house-made spicy ranch.
Flame-grilled mahi mahi finished with a sweet chili glaze. Served with ginger broccoli, napa cabbage, stir-fried vegetables, and roasted peanuts. Finished with a drizzle of house-made spicy yum yum sauce.
House-made grilled turkey burger topped with Swiss cheese. Served with whole wheat penne finished in a fresh salsa cruda of roasted peppers, garlic, tomatoes, basil, and mushrooms.
Flame-grilled mahi mahi finished with a sweet and savory teriyaki glaze. Served with coconut jasmine rice and ginger-sautéed bok choy.
Grilled wild-caught salmon finished with a sweet and savory teriyaki glaze. Served with a fresh vegetable stir-fry.
House-crafted vegetable patty made with lentils, quinoa, carrots, oats, and aromatic Massaman curry spices. Topped with crisp lettuce, fresh tomato, roasted peppers, and red onion. Served with baked yucca sticks.
Slow-roasted turkey breast seasoned with classic herbs and spices. Served with green beans, savory herb stuffing, cornbread soufflé, bourbon-glazed sweet potatoes, and cranberry relish.
House-made baked turkey meatballs simmered in a rich basil pomodoro sauce. Served with grilled house vegetables and finished with fresh mozzarella and shaved Parmigiano Reggiano.
Slow-simmered chili with fire-roasted peppers, smoky bacon, black beans, and tomatoes. Finished with melted Jack cheddar and served with cornbread and whipped honey butter.
Three house-baked premium cookies loaded with creamy white chocolate chips and roasted macadamia nuts. Soft in the center with lightly crisp edges. (1 cookie per serving.)
Wild wood-grilled salmon finished with herb seasoning. Served with a roasted vegetable medley and herb-baked tomatoes.
Fresh cauliflower florets simmered with lentils, garbanzo beans, and shallots in a creamy coconut curry sauce. Served with wilted spinach.
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