Asian infused spicy garlic grilled shrimp drizzled with wasabi and soy. Served with rice noodles enhanced with wakame seaweed salad and pickled ginger.
Walnut Spinach Ravioli
Fresh ravioli stuffed with spinach and walnuts. Smothered with our delicious roasted red bell pepper cream sauce, parmesan cheese, and parsley.
Greek Chicken and Pasta
Grilled breast of chicken sliced and served on a bed of pasta marinara and topped with Feta cheese, Greek olives, and pepperoncini.
Spinach
Basil Pesto Pasta
Linguine tossed with a fresh blend of spinach, basil, garlic, and almonds. Topped with parmesan cheese and toasted almonds. Leave off the cheese and it’s Vegan.
Pecan Encrusted Catfish
Fresh catfish dipped in a Dijon cream sauce, rolled in pecans, and then baked. Topped with our roasted pepper cream sauce and served with roasted garlic mashed potatoes and the veggie of the day.
Salmon Mojitos Platanos
Fresh Atlantic salmon grilled to perfection and served over a creamy coconut, rum, and roasted plantain coulis. Served with our brown basamati rice and our delicious black beans. Topped with scallions.
Raspberry Rum Pork Loin
Rosemary rubbed pork loin roasted and finished on the grill then basted with a raspberry rum semi-glaze. Served with our tasty roasted garlic mashed potatoes and the veggie of the day
Frijoles Negros
Savory black turtle beans stewed with sautéed onions and garlic; seasoned with toasted cumin, fresh oregano and a hint of lime juice; served over brown basamati rice and topped with jicama and scallions. Grilled plantains on the side.
Blue Moon Burrito
Tortillas filled with our pinto beans and cheese. Topped with lettuce, tomatoes, black olives, red onions, sour cream, & jalapenos. Served with basamati rice and salsa.
Grilled Portabella Mushrooms
Portabellas grilled and drizzled with our citrus basil glaze. Served with roasted garlic mashed potatoes topped with a dollop of pesto and sprinkled with parmesan cheese and almonds. Served with the veggie of the day.
Tropical Pork Tenderloins
Dusted with Jamaican jerk spices and caramelized with an orange glaze, finished on the grill with our pineapple-mango chutney. Served with our frijoles negros, brown basamati rice, and grilled plantains. Topped with scallions and jicama.
