fresh kale tossed with green apples, strawberries, candied pecans and orange slices, finished with honey mustard dressing.

8 oz. chicken breast with a crispy parmesan crust, stuffed with roasted peppers, sauteed mushrooms and creamy ricotta cheese, over colorful Succotash, finished with  roasted pepper cream sauce.

8 oz. pan seared tuna steak, crusted with sesame seeds, served over steamed rice and sauteed bok choy, finished with miso cream sauce.

layers of tender pasta, seasoned ground beef, creamy ricotta, mozzarella and parmesan cheese, baked in our house made Bolognese sauce with a side of house salad.

served in waffle cone, topped with fresh mixed berries.