Weekly Menu : 6/30-7/04

Filipino Chicken Adobo

Tender chicken thighs braised in a bold, tangy-sweet adobo sauce made with coconut vinegar, garlic, and black peppercorns. Served with traditional garlic fried rice and a refreshing tomato-cucumber salad tossed in cane vinegar and fresh herbs.

Greek Lamb Biftekia

Juicy, herbed lamb patties grilled to perfection with notes of garlic, mint, and oregano. Served with lemony roasted potatoes and Maroulosalata, a crisp romaine and herb salad with our house tzatziki.

Vietnamese Lemongrass Chicken Bowl

Fragrant lemongrass-marinated chicken served over brown rice vermicelli with pickled daikon & carrots, sautéed greens, cilantro, and house-made nuoc cham.

Sicilian Swordfish alla Ghiotta

Wild-caught swordfish gently simmered in a rustic tomato, olive, caper, and garlic sauce. Served with charred broccolini and creamy olive oil white bean mash.

Carne Asada Power Bowl with Roasted Rice Plantains

Citrus-marinated flank steak grilled and sliced over sweet roasted plantains. Paired with a vibrant kale salad tossed with corn elote, pickled onions, radish, lime, and tajín. Finished with chimichurri.

Filipino Tofu Adobo

Golden tofu cubes simmered in a tangy, savory Filipino adobo sauce made with coconut vinegar, garlic, and black peppercorns. Served over fragrant garlic fried rice with a crisp tomato-cucumber salad tossed in cane vinegar and herbs.

Mediterranean Stuffed Peppers with Quinoa & Chickpeas

Roasted bell peppers generously filled with a hearty blend of quinoa, chickpeas, artichokes, kalamata olives, and fresh herbs. Served with lemony roasted potatoes and Maroulosalata, a shredded romaine salad with scallions, dill, and our house tzatziki sauce.

Lemongrass Tempeh Bowl

Grilled tempeh marinated in aromatic lemongrass, garlic, and tamari. Served over brown rice vermicelli with pickled daikon & carrot, sautéed greens, fresh cilantro, and a tangy-sweet vegan nuoc cham.

Sicilian Tofu alla Ghiotta

Pan-seared tofu braised in a savory Sicilian sauce of tomatoes, olives, capers, and garlic. Paired with charred broccolini tossed in chili flakes and almonds, and a creamy olive oil white bean mash.

Meati Mushroom Root Steak with Plantains & Chimichurri

Grilled Meati steak—rich in umami and texture—served alongside roasted ripe plantains and a zesty kale salad with elote-style corn, pickled onions, radishes, lime, and tajín. Finished with a bright chimichurri for a burst of fresh herbs and heat.

Mediterranean Veggie Egg Bites

Protein-packed egg bites loaded with sundried tomatoes, fresh spinach, and crumbled feta cheese. Served with roasted sweet potato wedges.

Spiced Quinoa Breakfast Bowl

Wholesome quinoa cooked to fluffy perfection, topped with tender poached pear, crunchy pistachios, warming cinnamon, and creamy Greek yogurt.

Savory Japanese Miso Oats

Oats cooked in savory miso broth, topped with a perfectly soft egg, scallions, toasted sesame seeds, and sautéed shiitake mushrooms.

Protein Granola Bars

Thick, chewy granola bars crafted with a blend of rolled oats, vanilla protein powder, natural peanut butter, and a touch of honey. Each bar is studded with dark chocolate chips, offering a satisfying crunch and a hint of indulgence.

Healthy Strawberry Pop-Tarts

Delicious, homemade pop-tarts featuring a soft, flaky crust filled with our homemade strawberry chia seed jam. These treats are baked to golden perfection and topped with a light lemony glaze.

House Chimichurri (8oz)

A vibrant, herbaceous Argentinian-style sauce made with fresh parsley, cilantro, garlic, olive oil, chili flakes, and red wine vinegar. Bright, zesty, and perfect for grilled meats, vegetables, or grain bowls.

House Tzatziki (8 oz)

Creamy Greek yogurt blended with grated cucumber, garlic, dill, lemon juice, and a touch of olive oil. Cooling, tangy, and ideal as a dip, dressing, or side to lamb, chicken, or roasted veggies. (Dairy-free version available upon request.)

Carne Asada Marinade (8oz)

A bold, citrus-garlic marinade infused with lime, orange, cumin, oregano, smoked paprika, and olive oil. Designed to deeply flavor flank steak, tofu, portobello mushrooms, or anything headed for the grill.

Nuoc Cham (Vietnamese Dipping Sauce)

A light, sweet-savory condiment made with lime juice, vegan fish sauce, garlic, chilies, and a touch of coconut sugar. The perfect companion for vermicelli bowls, grilled proteins, and fresh herbs.

House Empanada of the Week: Spiced Beef & Roasted Sweet Potato Empanada

Savory grass-fed ground beef slow-cooked with smoky chipotle, cumin, and oregano, paired with tender roasted sweet potatoes and caramelized onions. Wrapped in flaky, golden pastry and baked to perfection. Served with a cooling cilantro-lime crema.

Energy Shot: Citrus Ginger (2 oz)

Organic lemon and lime juice, fresh ginger, turmeric, cayenne, coconut water, and a pinch of sea salt. This anti-inflammatory, metabolism-supporting shot promotes endurance, focus, and recovery—perfect pre- or post-workout fuel.