Tri-colored beet salad, with a spring mix, dried cranberries, walnuts and a house vinaigrette dressing.

Romaine lettuce, with red onion, tomatoes, cucumbers, homemade croutons, parmesan cheese, and house vinaigrette dressing.

Boneless chicken thighs, stuffed with roasted red peppers and goat cheese and served with creamy orzo pasta and a root vegetable medley

Beef tenderloin medalians with a rosemary red wine reduction, served with charred brussel sprouts with parmesan cheese and whipped mashed potatoes.

Spaghetti squash, with a creamy marina sauce, served with roasted vegtables.

Red velvet cake with chocolate ganache