Starters CHEF’S FEATURED SOUP HOUSE SALAD Romaine and mixed greens topped with cucumbers, tomatoes, red onion, carrots and celery tossed with a basil vinaigrette 60 CAL SPRING SALAD Spring mix, pistachios and strawberries topped with goat cheese and tossed in strawberry vinaigrette 80 CAL SPRING ROLL Cucumbers, red cabbage, fresh basil, bell peppers and scallions wrapped in rice paper and served with peanut-ginger dipping sauce 100 CAL ZUCCHINI CAKE House made zucchini cake served with marinara sauce CHEF’S FEATURED APPETIZER Chef’s daily creation served daily 70 CAL Entrees PESTO ENCRUSTED SALMON Pan seared salmon topped with pesto and baked served with lemon barley risotto, fresh arugula, and roasted cherry tomatoes 300 CAL GRILLED CHICKEN PARMESAN * non-dairy cheese available upon request Italian seasoned grilled chicken breast topped with house made marinara, mozzarella and parmesan cheese baked until golden brown served with spiralized zucchini and whole wheat spaghetti tossed in marinara sauce 280 CAL PAD THAI Rice noodles, purple cabbage, carrots, cilantro, broccoli, and scallions sautéed in a sweet and sour Pad Thai sauce topped with bean sprouts and peanuts 330 CAL FILET MIGNON Grilled beef tenderloin served with blackberry bourbon sauce, roasted red bliss potatoes, and grilled asparagus 340 CAL CHEF’S FEATURED ENTRÉE Chef’s daily creation served daily “Naked” Options (Select one from each category to create your own balanced meal) Naked Vegetables ½ cup serving *steamed with no seasoning ROASTED TOMATOES 15 CAL ASPARAGUS 25 CAL YELLOW SQUASH 10 CAL BELL PEPPERS 25 Naked Starches ¼ cup serving *steamed with no seasoning BARLEY 50 CAL RED BLISS POTATOES 70 CAL Naked Proteins 4 ounce serving *lightly seasoned with salt, pepper and olive oil GRILLED TOFU 90 CAL GRILLED CHICKEN 140 CAL GRILLED SALMON 170 CAL Naked Sauce ½ ounce serving PESTO 20 CAL BLACKBERRY BOURBON 35 CAL MARINARA 10 CAL PEANUT GINGER DIPPING SAUCE 45 CAL STAWBERRY VINAIGRETTE 30