Grapefruit and mint, Lebanese yogurt, granola, and honey. No ingredient substitutions but omissions are acceptable and must be indicated in the special notes.

Portuguese roll, scrambled eggs, cheddar cheese, duck bacon, and tomato jam. Served with french fries or arugula salad.

Choice of poached or scrambled eggs with red quinoa, kale, spaghetti squash, grilled tomato, and avocado.

Pressed sandwich with duck prosciutto, cheddar bechamel, gruyere, parmesan, and a sunny side up egg. No ingredient substitutions or omissions are allowed.

Cherry tomato jam, pickled carrots, and za'atar. Served with french fries or arugula salad.

Served with grilled tomato and fried onion. Served with french fries or arugula salad.

Portuguese skirt steak sandwich with garlic butter. Served with french fries or arugula salad.

Grilled chicken breast with smoked paprika aioli, onion, and watercress. Served with french fries or arugula salad.

Roasted tomato, mozzarella, and pesto. Served with french fries or arugula salad.

Kale, cucumber, tomato, pickled red onions, salt-cured olives, and feta in a red wine vinaigrette (comes dressed). No ingredient substitutions but omissions are acceptable and must be indicated in the special notes.

Chopped tomatoes, avocado, and red onions in a sweet balsamic dressing, served with arugula and sourdough (dressing on the side). No ingredient substitutions but omissions are acceptable and must be indicated in the special notes.

Butter lettuce, shaved radish and carrot, avocado, and pea shoots in tarragon vinaigrette (dressing on the side). No ingredient substitutions, but omissions are acceptable and must be indicated in the special notes

Served with marinated grapes, olive oil, and mint.

Peri-Peri marinated chicken with couscous and chopped salad. Served with our homemade hot sauce.

Sesame soy-glazed with sautéed kale and radish.

Served with spaghetti squash.

Pressed sandwich with duck prosciutto, cheddar bechamel, gruyere, parmesan, and a sunny side up egg. Choice of fries or salad for Dinner entree. No ingredient substitutions but omissions are acceptable and must be indicated in the special notes.

Served with grilled tomato and fried onion. Served with french fries or arugula salad.

Portuguese skirt steak sandwich with garlic butter. Served with french fries or arugula salad.

Grilled chicken breast with smoked paprika aioli, onion, and watercress. Served with french fries or arugula salad.

Kale, cucumber, tomato, pickled red onions, salt-cured olives, and feta in a red wine vinaigrette (comes dressed). No ingredient substitutions but omissions are acceptable and must be indicated in the special notes.

Chopped tomatoes, avocado, and red onions in a sweet balsamic dressing, served with arugula and sourdough (dressing on the side). No ingredient substitutions but omissions are acceptable and must be indicated in the special notes.

Butter lettuce, shaved radish and carrot, avocado, and pea shoots in tarragon vinaigrette (dressing on the side). No ingredient substitutions, but omissions are acceptable and must be indicated in the special notes

Served with marinated grapes, olive oil, and mint.

Lamb and veal meatballs with tahini and pine nuts. Served with toasted pita.

Served with focaccia.

Lemon-garlic dressing (contains dairy), fried capers, raw cauliflower, and parsley.

Served with smoked paprika aioli.

Served with toasted pita bread.

Peri-Peri marinated chicken with couscous and chopped salad. Served with our homemade hot sauce.

In Freda's tomato sauce.

Served with diced salad and our homemade hot sauce.

Sesame soy-glazed with sautéed kale and radish.

Served head to tail with couscous, chopped salad, and gremolata.

Served with Maitre d’Hotel butter and French fries.

Couscous and house chutney.

Thinly pounded chicken breast, breaded and fried. Served over chopped salad and mashed potatoes.