Real ingredients. Real standards. No shortcuts. No seed oils.
No Seed Oils • High-Quality Proteins • No Shortcuts
A curated weekly menu—no guesswork.
Prepared fresh with precision and consistency.
Seamless, reliable, and on your schedule.
Restaurant-quality meals—ready when you are.
10-hour sous vide aged brisket layered with shallot paste, wild mushrooms, and spinach, wrapped in golden puff pastry. Finished with a red wine and grain mustard reduction. Served with sautéed carrot and squash sticks.
Grilled sirloin steak served with cauliflower wok-fried rice tossed with tri-colored peppers, onions, and scallions.
Rice noodles wok-tossed with crisp vegetables, cilantro, and scallions. Finished with toasted cashews.
Fluffy pancakes stuffed with bacon and sausage. Served with scrambled eggs, maple syrup, and whipped vanilla honey butter.
Old fashioned oats topped with bananas and maple syrup. Finished with candied walnuts, toasted coconut flakes, and lady wafer crumbles.
Tender ravioli filled with roasted butternut squash and creamy ricotta. Tossed in a brown butter creamy sage sauce.
Moist carrot cake finished with cream cheese frosting. Drizzled with caramel glaze.
Grilled fajita marinated chicken served over white rice with sautéed peppers and onions. Finished with fresh Pico de Gallo and avocado crema.
Spiced chicken simmered with tomatoes, peppers, garlic, and ginger in a classic tikka masala sauce. Served with jasmine rice.
Chili lime–roasted cauliflower served over brown rice with black beans, tomatoes, and roasted corn. Finished with avocado salsa and a fresh lime wedge.
One pound chopped grilled prime sirloin steak.
House-made tomato soup finished with a rich, creamy base. Topped with croutons and fresh basil.
House-made wild-caught salmon patties pan-seared until crisp. Served with grilled house vegetables and finished with spicy garlic dill yogurt dip.
House-made pecan bites finished with dark chocolate and honey. 12 servings per container.
Five all-natural chicken wings grilled and seasoned with house dry spices and herbs. Served with celery sticks and dipping sauce.
Flame-grilled, house seasoned chicken served with brown rice, roasted corn and black beans.
One pound of flame-grilled chopped chicken.
One pound of flame-grilled seasonal vegetables.
Creamy key lime custard in a house-made graham cracker crust. Finished with sugar-free whipped cream and toasted almonds.
One pound of fragrant jasmine rice.
Slow-braised brisket simmered with caramelized onions in a rich French onion-style reduction. Served with roasted carrots and grilled asparagus.
Crisp romaine tossed with cherry tomatoes, cucumbers, red onions, bell peppers, Kalamata olives, pepperoncini, feta and topped with flame grilled chicken breast. Served with our house Mediterranean dressing.
All-night roasted pulled pork served over cilantro jasmine rice with black beans. Finished with roasted sweet plantains.
Pan-seared hearts of palm cakes served with grilled house vegetables. Finished with house-made cucumber remoulade.
Fresh salmon grilled and finished with a honey chipotle glaze. Served with Mexican rice and grilled vegetables.
Mascarpone cream layered with espresso-soaked ladyfinger cookies. Finished with cocoa powder and notes of sambuca, coffee liqueur, and spiced rum.
House-made Hebrew National beef franks wrapped in golden puff pastry. Served with house-made honey mustard and fresh fruit.
In-house ground turkey sloppy joe sliders topped with cheddar jack. Served with fresh fruit.
All-natural turkey breast tossed with fusilli in a lemon alfredo sauce with roasted garlic, peas, and crushed pepper. Finished with shaved parmesan cheese.
Scrambled eggs with home fries, onions, and peppers. Finished with Virginia ham, applewood bacon, turkey sausage, and chorizo.
Rich and moist chocolate cake layered with fudge. Finished with whipped cream and fresh berries.
All-natural turkey breast roasted in-house with classic seasoning. Served with roasted sweet potato mash and garlic sautéed spinach.
Juicy pork chop glazed with Peking-style sauce. Served with lemongrass stir-fried soba noodles, carrots, cabbage, scallions, broccoli, onions, peppers, celery, and sesame seeds.
Farm-fresh scrambled eggs with bacon, peppers, and jack cheddar pressed in a warm tortilla. Served with salsa verde.
Slow-roasted turkey breast layered with applewood bacon, Swiss, and tomato on whole grain bread. Finished with house-made chipotle aioli.
Flame-grilled chicken served with penne tossed in EVOO with fresh garlic slivers. Finished with roasted broccoli and shaved Parmigiano Reggiano.
Braised beef simmered with Cuban spices. Served with a roasted vegetable medley of corn, peppers, and onions, finished with chipotle crema.
Shaved premium corned beef layered with Swiss on toasted artisan bread with sauerkraut. Finished with light Thousand Island dressing and served with honey mustard potato wedges.
Slow-braised BBQ beef stuffed potatoes with peppers and onions. Finished with candied bacon and scallions, served with creamy mac and cheese.
12-spice chicken breast simmered with tomatoes, peppers, onions, garlic, and ginger in a smoky tikka masala sauce. Served with jasmine rice.
Slow-roasted mojo pork with crispy serrano ham layered with Swiss and jack cheese in a toasted flour tortilla. Finished with dill pickles and yellow mustard sour cream.
House-made red velvet cake finished with cream cheese frosting.
Handcrafted beef meatballs simmered in a slow-cooked tomato gravy with fresh basil. Served over imported spaghetti and finished with aged Parmigiano-Reggiano.
Oven-roasted chicken tenders tossed in buffalo wing sauce. Served with carrot sticks, mac and cheese, and avocado ranch dressing.
Thin-sliced strip steak seared and wrapped in a warm tortilla with jasmine rice, sautéed peppers and onions, and shredded cheddar. Finished with fresh Pico de Gallo and house spicy ranch sauce.
Flame-grilled mahi finished with a sweet glaze. Served with ginger broccoli, napa cabbage, stir-fried vegetables, and roasted peanuts, finished with spicy yum yum sauce.
In-house ground turkey patty grilled and topped with Swiss. Served with whole wheat penne and finished with salsa cruda of roasted peppers, garlic, tomatoes, basil, and mushrooms.
Flame-grilled mahi filet finished with teriyaki glaze. Served with coconut jasmine rice and ginger bok choy.
Grilled wild-caught salmon finished with a teriyaki glaze. Served with vegetable stir fry.
House-crafted vegetable patty with roasted squash, lentils, and quinoa infused with Massaman curry. Topped with lettuce, tomato, peppers, and red onion. Served with baked yucca sticks.
Slow-roasted turkey breast with classic herb seasoning. Served with green beans, savory stuffing, cornbread soufflé, bourbon-glazed sweet potato, and cranberry relish.
Baked house-made turkey meatballs simmered in basil pomodoro sauce. Served with house vegetables and finished with fresh mozzarella and shaved parmesan.
Slow-simmered chili with fire-roasted peppers, bacon, black beans, and tomatoes. Finished with jack cheddar and served with jalapeño cornbread and whipped honey butter.
Three house-baked premium white chocolate chip and macadamia nut cookies. (1 cookie per serving)
Fresh cauliflower florets simmered with lentils, garbanzo beans, and shallots in coconut milk. Served with wilted spinach.
All-natural chicken breast served over mixed greens with vine-ripened cherry tomatoes, fresh mozzarella, and basil. Finished with zesty balsamic dressing.
Flame grilled salmon filet finished with lemon and fresh dill. Served with roasted string beans and carrots.
House-made meatballs simmered in a savory mushroom cream sauce. Served with roasted garlic smashed potatoes and green beans.
Assorted fresh seasonal fruit.
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