Vegetarian

Main Course

Cajun Shrimp ‘n’ Chips Po Boy Salad with Avocado Tarter Sauce.

Vegetarian

Lemon Ricotta Cheese Stuffed French Toast Crepes with Vanilla Stewed Strawberries.

Main Course

20 Minute Brown Butter Chunky Basil Pesto Pasta.

Main Course

Cuban Black Bean and Rice Mojo Burgers with Slaw + Garlic Tostones.

Gluten-Free

Raspberry-Rhubarb Bellini Smoothie w/ Blueberries (Virgin…or not so Virgin) (VIDEO).

Main Course

Spinach and Artichoke Corn Fritters with Brie and Sweet Honey Jalapeño Cream.

Main Course

Chipotle Mahi Mahi Burrito Bowls w/ Coconut Lime Rice + Strawberry-Mango Salsa.

Vegetarian

Kentucky Derby Mini Chocolate-Pecan Cakes with Vanilla Bourbon Smash Ice Cream.

Main Course

Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick.

Vegetarian

Angel Food Cupcakes with Chocolate Whipped Coconut Frosting + Crispy Phyllo Nest.

Vegetarian

Banana Bread Chocolate Fudge Swirled Cheesecakes.

Main Course

Seared Ahi Tuna Poke Salad with Hula Ginger vinaigrette + Wonton Crisps.

Main Course

Deep Dish Pizza Casserole.

Vegetarian

Glazed Peanut Butter and Jelly Doughnuts…with Strawberry-Rhubarb Chia Jelly.

Gluten-Free

Coconut Banana Oats Bowl with Crunchy Black Sesame Quinoa Cereal + Mango.

Main Course

Pan Fried Lemony Artichokes with Asparagus Pistachio Pesto Pasta.

Vegetarian

6-Layer (Or 3) Coconut Covered Chocolate Peeps Cake.

Main Course

Hawaiian Shrimp Truck Special (Garlic Lemon Butter Shrimp).

Vegetarian

Coffee Caramelized Croissant French Toast Sticks.

Main Course

Spring Time Brunch Menu.

Vegetarian

Oatmeal Chocolate Chunk Cookie Peanut Butter Swirled Brownies + Video.

Main Course

Spring Time Mushroom + Asparagus White Burrata Cheese Pizza with Balsamic Drizzle.

Gluten-Free

Honey Nut Cheerio Bars.

Main Course

Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs.