Gulten Free Menu

Stuffed with Red Pepper Mousse, Fire Roasted Pepper and Topped with Sprouts.

Filled with, Spinach, Pesto & Topped With Aged Parmesan Cheese.

Crisp Corn Tortilla Chips Home-Style Fresh Guacamole.

Imported Fresh Mozzarella Cheese, Fresh Basil Tear Drop Tomatoes With an Lemon Olive Oil Glaze, Dusted with Pink Himalayan Salt and Black Pepper.

Served with Brushed with Butter Maple Glaze.

Stuffed with Crème Fraiche Topped with Crispy Toasted Shallots and a Dash of Lemon Pepper.

With Mint Sprig.

Korean Black Garlic Roasted Mixed with Almond Butter and Coconut Milk and a bit of Red pepper.

Draped in Sweet and Spicy Tamarind Sauce.

With Mango and Pineapple served with a Coconut Sauce.

Served with a Wasabi-Mustard Sauce.

Served with Wasabi and San-J Tamari Gluten Free Soy Sauce.

Flavorful Mild Chicken Curry Topped With Fire Roasted Red Peppers.

Topped with Organic Apricot Horseradish Sauce.

Wrapped in Imported Pancetta Brushed with a Brown Butter Lemon French Capers Sauce.

Glazed with Caramelized Maui Onion Butter.

Baby Greens with Cucumbers, Radishes, Shaved Carrots Tossed in a Citrus Seasoned Rice Wine Vinaigrette.

Crisp Coleslaw Tossed in a Seasoned Rice Wine Vinaigrette.

With Red Shiso Micro Greens Drizzled with a Pomegranate Dressing Served in Bamboo Serving Boat Trays.

Tangerines and Roasted Almonds Tossed in a Lemon Olive Oil Basil Dressing.

With Cherry Tomatoes and Oranges, Served with an Orange Vinaigrette.

Vine Ripened Beef Steak Tomatoes Topped with Fresh Basil, Served with Extra Virgin Olive Oil Dusted with Pink Himalayan Salt.

Tossed with Grapes, Pineapple, Shredded Coconut, Raisins and Curry Dressing over Mixed Field Greens.

Baby Red and Golden Beets, Arugula in a Lemon-Pistachio Vinaigrette.

Bleu Cheese, Walnuts and Dates, Served with a Pear Vinaigrette and Balsamic glaze.

With hickory Smoked Bacon and Roquefort Cheese Dressing.

Home-style Vegetable Soup.

Potato and Leek Soup served Chilled.

With a touch of White Truffle Olive Oil and Chopped Chives.

Topped with Chefinade Basil.

Creamy Non GMO Corn & Potato Chowder.

Lemon, White wine, Capers, Fresh Italian Parsley, Butter, Herbs and Spices.

Brushed with Caper Butter Sauce with Fresh Herbs, Served on a Bed of Fluffy Organic Long Grain Rice.

Grilled with a Lemon Butter Sauce.

Topped with a Mango, Papaya Salsas.

Sliced Served with a Korean Black Garlic Port Wine Sauce.

Creamy Quinoa Topped with Shrimp Scampi Garnished and Dusted with Imported Fresh Grated Parma Reggiano Cheese.

Made with Creamy Sweet Butter, Almond Milk, Himalayan Pink Salt, Fresh Ground Black Tellicherry Pepper.

With Bacon Chips, Butter & Sour Cream.

Fried in Duck Fat Sprinkled With Sea Salt and Fresh Herbs.

Served with Butter.

Served with Maple Butter.

Grilled Vegetables Drizzled with Seasoned Rice Wine Vinaigrette.

Made with Almond Milk, Fresh Graded Parma Reggiano Cheese.

Glazed with Brown Sugar and Butter.

Fresh Carrots Grilled Topped with a Sprinkle of Sea Salt.

Broccoli Streamed and Drizzled with a Lemon Butter Sauce.

Topped with Caramelized Onion.

Naked~! Just Steamed served with Lemon Wedges.

Vanilla with Lemon or Vanilla Frosting, Carrot with Vanilla Frosting, Chocolate with Chocolate or Vanilla Frosting, Brownie with Frosting, Red Velvet.

Chocolate Chip, Oatmeal Raisin, Double Chocolate Chip, Ginger Snap.

Madagascar Vanilla Bean, Sweet Strawberries, Green Tea.

Mango, Orchard Peach, Raspberry, Strawberry, Zesty Lemon.

Cappuccino,Vanilla with Flecks of Vanilla Beans. Limoncello.