Order Food – TEST

Butter Chicken (G.F.) –  This dish has a depth and savoriness that is unique.  We start this Indian meal with a complex yogurt marinade with garam masala, ginger, garlic, turmeric, and Chimayo chili powder.  The next day we begin cooking the carrots, onion, tomatoes, and chicken with a touch of cream.  It is poured over a bed of basmati rice and a piece of naan bread. $21

Ahi Tuna Bowl (G.F.) – Our traditional tuna bowl features 6oz of seared ahi tuna along with brown jasmine rice, shelled edamame, cucumber, carrot, mango, and avocado.  We’ll package the ginger dressing on the side.  $24

Turkey Meatloaf (G.F.) –  What makes this turkey meatloaf so moist?  Plenty of cremini mushrooms, onion, jalapenos, parsley and gluten-free bread crumbs.  Enjoy this downhome goodness with mashed potatoes and green beans.  $22

Pork Tenderloin with Pomegranate Glaze (G.F.) – We brine our pork overnight before we begin seasoning and searing the tenderloin.  Pomegranate molasses, orange juice, and chicken broth combine and reduce to create a glaze applied while the pork roasts in the oven.  Fingerling potatoes and brussel sprouts with accompany the meal. $21

Shrimp and Chicken Andouille Jambalaya (G.F.) – Ooooh-weeee child!  I GAR-ON-TEE this jambalaya will comfort you. Lots of tender shrimp and andouille smoked chicken sausage is used in this rendition of Justin Wilson’s classic recipe.  We use the holy trinity (onion, celery, bell pepper) along with whole tomatoes, white rice, and, of course, plenty of cajun seasonings.  $24