Order Food – TEST

Tuna Poke Bowl (G.F.) – You’ll receive diced fresh yellowfin tuna cucumber, jicama, avocado tossed in a smattering of our poke sauce made of ginger, sesame oil, tamari, wakame, scallion, and sweet onion.  We’ll give you a side of the same sauce – add to your liking.  The base of the bowl is jasmine rice. $24

Peruvian Roast Chicken with Aji Cilantro Sauce (G.F.) – This is my favorite roast chicken, hands down.  The chicken breasts are marinated in 2 different aji pepper pastes, tamari, spices, lime, dijon mustard and olive oil. The next day we roast the chicken, leaving it juicy and flavorful.  Next we blend the cilantro sauce with more aji amarillo, jalapeno, feta cheese, and lime.  Served with grilled potato salad and corn on the cob. $21

Petite Tenderloin with Chimichurri Sauce (G.F.) – You’ll get 6 oz of marinated and grilled beef petite tenderloin.  We’ll serve it with Argentinian herb and vinegar sauce (chimichurri) and roasted. fingerling potatoes.  You’ll also get fresh heirloom tomatoes.  $23

Peach, Burrata and Bing Cherry Salad (G.F.) – June begins Peach season in GA. And this year’s first crop is delicious.  We’ll serve up plenty of peaches with bing cherries and creamy Caputo burrata cheese.  The salad is topped with pumpkin seeds and served with a basil-balsamic vinaigrette.  Since you’re eating healthy, I’ll add a home made smores confection made with dark chocolate, marshmallow, and graham cracker.  $18

Blackened Salmon with Citrus Bowl (G.F.) – Atlantic salmon gets a good sear with blackening spice.  Then we finish it off in the oven with a little honey to caramelize.  The honey also accentuates the fresh grapefruit and cara cara oranges.  The fish sits atop a bed of quinoa, kale, and avocado.  You’ll really appreciate the yogurt-cilantro-lime dressing which brings the dish together. $22