Little Food Cafe

Fresh pasta shrimp sun-dried tomato and baby spinach with a brandy pink.

Slow-cooked shredded roast with peas and pasta ribbons in a savory brown gravy and a touch of tomato finished with freshly grated parmesan reggiano.

Coconut curry cilantro broth.

Arugula, oranges, apples, walnuts, and gorgonzola cheese tossed in a citrus dressing.

Parmesan crusted chicken and sauteed greens with tarragon cream sauce and caramelized cherry tomato.

Coconut curry cilantro broth.

Panko-crusted zucchini ribbons with lemon aioli.

Stuffed with bread crumbs with white wine lemon butter sauce.

Yukon gold potato and black-eyed pea cakes. Served with chipotle aioli.

Crunchy calamari tossed in the general's sweet and sour Asian sauce with chopped mango and cilantro.

Baby greens, mango, strawberries, honey roasted walnuts, and goat cheese. Served with a raspberry walnut vinaigrette.

Arugula, oranges, apples, walnuts, and gorgonzola cheese tossed in a citrus dressing.

White meat turkey traditional stuffing mashed potato vegetable medley and cranberry sauce.

Slow-cooked shredded roast with peas and pasta ribbons in a savory brown gravy and a touch of tomato finished with freshly grated parmesan reggiano.

Zucchini squash asparagus carrot portobello and herbs tossed with cappellini oil and garlic finished with pesto.

Scared salmon coated with a honey dijon glaze. Served with mashed potato and vegetable medley.

San Francisco style fish stew with clams mussels shrimps calamari scallops and cod in a very flavorful tomato broth. Served with garlic toast to soak up the sauce.

Baked breaded eggplant layered with fresh mozzarella roasted peppers and pesto. Served with sauteed greens.

Homemade meatloaf piled atop rye bread with whipped mashed potato finished with gravy and frizzled onion.

Parmesan crusted chicken and sauteed greens with tarragon cream sauce and caramelized cherry tomato.

Herb-crusted chicken breast over greek orzo pasta. Served with a cucumber yogurt sauce and pita toasts.

Fresh pasta shrimp sun-dried tomato and baby spinach with a brandy pink.

Seared seasoned cod over zucchini ribbons with grilled com and red pepper finished with a lemon parsley gremolata.

With beans and greens. Grilled thick cut parmesan-crusted cauliflower steak with sautéed greens and cannellini beans served with fresh vegetable medley.