FRESH ALASKAN HALIBUT: baked in chardonnay broth, served with sliced tomato, avocado, wasabi butter and Beehive cheddar mashed potatoes.
MANGO CHICKEN: with Jasmine rice, peppers, snowpeas and basil sauteed in ponzu sauce.
EGGPLANT ENSALADA: on spring greens with creamy vinaigrette, kalamta olives. avocado and mozzarella.
MANGO CHICKEN: with sauteed peppers, snowpeas, fresh basil, ponzu sauce and served with jasmine rice.
SOUP: Curry Pumpkin
DESSERT: Pumpkin Cheesecake
CAJUN CHICKEN LINGUINI: with snow peas, andouille sausage, mushrooms, tomatoes, and roasted red pepper sauce.
APPLE CHICKEN SALAD: Apples, crispy chicken tenders, onions, grape tomatoes, beehive cheese with a hone-lime vinaigrette dressing.
SHRIMP ASPARAGUS PIZZA: Shrimp, asparagus, and onion with a gorgonzola cheese sauce.
PROSCUITTO WRAPPED SHRIMP LINGUINI: With Shitake mushrooms, artichoke hearts, toasted pine nuts and a tomato chardonnay broth.
BEEF TENDERLOIN: Topped with wild mushrooms and served with a side of risotto and grilled zucchini.
CHICKEN SKEWERS: 3 skewers served with jasmine rice and a teriyaki sauce.
Hungarian Mushroom & Potato Leek