Crispy baked tofu and chickpeas are tossed in a bold General Tso’s glaze with sautéed bell peppers and onions, then served over jasmine rice. Finished with a side of roasted sesame broccolini.

Sesame soy ginger marinated ahi tuna steaks are crusted in sesame seeds for a crisp, bite and baked to perfection. Served over jasmine rice with kimchi, edamame, radish, cucumber, and a side of Tamari soy sauce.

Tender Hawaiian chicken skewers marinated in rich teriyaki sauce, grilled with bell peppers, red onion, and pineapple. Served alongside fragrant jasmine rice and a crisp garden salad.

Crispy buttermilk fried shrimp served over white rice with shredded cabbage and carrot. Finished with bang bang sauce and a sprinkle of green onion.

This plant based dish has quinoa & garbanzo beans with roasted sweet potatoes, broccoli, and fresh radish. Topped with kimchi, pickled red onions, and garlic tahini sauce.

This classic dish is made with tender chuck roast is simmered with fresh mushrooms, onion, and garlic in a rich, savory sauce finished with sour cream, Dijon mustard, and Worcestershire. Served over buttery egg noodles with a garden salad.

Juicy spatchcock chicken roasted to perfection and served with creamy mashed potatoes & poultry gravy. Served with a fresh garden salad. Choose from Savory, Lemon Pepper or Salt & Pepper.

Vibrant roasted salmon salad, featuring artichoke, crisp romaine, cucumber, radish, capers, navel orange, and fresh dill. Topped with hard-boiled eggs and drizzled with a tangy honey-orange white balsalmic dressing.

Char sui glazed pulled pork sliders topped with fresh pineapple and green onions, coated in a rich sauce of pineapple, BBQ, tamari, sesame oil, and honey. Served alongside sesame soy slaw on hawaiian rolls.