Order Food – TEST

Chicken Shawarma/Hummus Bowl (G.F.) – Chicken shawarma has many iterations.  Our chicken is marinated in a yogurt, lemon, onion, cardamom, cumin, and turmeric mixture.  The next day, we grill the chicken and place it over our homemade hummus, quinoa, cucumber, pickled red onion and feta cheese. A whole meal in one bowl.  $21

Firecracker Salmon (G.F.) –  It begins with hormone-free salmon sits in a tamari, garlic, ginger, brown sugar, and sriracha  marinade.  Then we roast the salmon with a little more of the glaze.  We’ll sear green beans and red bell peppers to accompany the dish along with jasmine brown rice. $23

Flank Steak with Chimichurri (G.F.) – I love our flank steak because it takes on the flavor of the tamari, olive oil, worcestershire, cider vinegar, and garlic so well.  The steak is grilled and served with chimichurri made from multiple herbs, red wine vinegar, and garlic.  Roasted veggies and garlic roasted potatoes will accompany the meal.  $24

Turkey/Zucchini Sliders with Sumac Yogurt Sauce – Shredded zucchini is the key to keeping the turkey sliders moist during the searing process.  Cool yogurt sauce mixed with deep red sumac is the perfect condiment.  Enjoy with Hawaiian rolls, sweet potato wedges.  $21

Gazpacho and Tarragon Chicken Salad (G.F.) – You know it’s summertime when the tomato gazpacho comes out.  Ours uses fresh cucumbers, tomatoes, red onion, fresno chiles, sherry vinegar, and a touch of chopped baguette for body.  A garnish of cucumber, and tomato top the 24oz soup.  You’ll also receive a full size tarragon chicken salad over butter lettuce. $21.