Grilled tuna steak served over sauteed julienned zucchini, carrots and cabbage with a ginger vinaigrette.

Greens, haricot vert, feta, apricot, red onion, soynuts, white balsamic vinaigrette.

Grilled hearts of palm, seared chorizo and lemon aioli.

crab cakes, hearts of romaine, parmigiano-reggiano cheese, homemade dressing

fresh baby artichoke, grilled Diver scallops, oregano trifolati, micro-greens