TRUFFLE MAC 'N' CHEESE
The decadence of fine Italian dining meets the comfort of the American South. Macaroni is mixed with a blend of white Cheddar, Gruyére, smoked Gouda, and Parmesan Romano cheeses, topped with a generous helping of Burgundy truffles, and then baked to perfection. Served with a side of our Mason Jar Garden Salad (baby spinach, avocado, carrot, pineapple, black beans and corn and topped with our homemade sriracha dressing).
JUMBO CRAB CAKES
This New England specialty is topped with mushroom tempura and red onions, served with fresh corn sauce, and drizzled with a cilantro emulsion. This lunch is served with sliced avocado and tomato and drizzled with a spicy sesame vinaigrette.
DYNAMITE SHRIMP MAKI
Indulge in this Japanese favorite. Raw shrimp is wrapped with freshly shaved vegetables, seasoned with finely chopped shiso and drizzled with a chili mayonnaise. This lunch comes with a crisp Romaine salad served with sliced cucumber, tomato, and avocado drizzled with a carrot ginger dressing.
ROASTED BEET & TRICOLOR QUINOA SALAD
Savor in the finest flavors the Arabic region has to offer. Flash roasted beets seasoned with an exquisite blend of Lebanese spices are mixed with a medley of field greens, cucumbers, goat cheese, walnuts, and golden raisins. Served on a bed of red, white, and black quinoa. This lunch comes with a side of lump crab and grilled pineapple.
10-HOUR BRAISED SHORT RIB
Our Southern-style short ribs are braised with a horseradish and red wine sauce and served with crispy shallots and a parsnip puree. This dinner is served with a grilled pineapple and artisan lettuce salad with cucumber, heirloom tomato, radish, and roasted cashews with a passion fruit crème fraiche.
TWICE COOKED OCTOPUS
This Argentinian-inspired dish presents a twice cooked octopus served atop polenta, sprinkled with pumpkin seeds and finely chopped olives, and drizzled with a fresh chimichurri sauce. The meal comes with a side of beet and goat cheese salad (pickled, slow roasted and poached beets and goat cheese topped with spiced macadamia nut dust and papaya seed dressing).
CARIBBEAN-INSPIRED RED SNAPPER
Inspired by the Islands, this moist, flaky fish is prepared with coconut milk and West Indian curry and served with char grilled tomatoes atop scallion-cilantro jasmine rice. This dinner is served with a side of our Manhattan “Conch” Chowder (full of jalapenos, bell peppers, green plantains, finished with freshly-squeezed citrus and topped with homemade creole spiced oyster crackers).
MANGO-CHIPOTLE GLAZED TOFU
A healthier and more delicate spin on the Southern classic, this tofu is coated in a mango-chipotle sauce and grilled to perfection. It is served with potato and sweet potato gratin and a shaved root vegetable salad.
RISE AND SHINE
Kale, apple, ginger, romaine, spinach, cucumber, celery, parsley, and lemon.
PRE WORKOUT BLEND
Carrot, golden beets, orange, ginger and lemon.