Chopped tuna with pineapple. Served on bruchestta.

Salmon and avocado ceviche with frijoles and arugula pesto.

Eggplant stuffed with mixed cheese, herbs, and matbucha sauce.

Stuffed with mixed cheese, pesto pure, and pure maple topped with crispy beets.

Roasted cauliflower with cheese, bechamel sauce, and topped with sundried tomato.

Seasoned ground fillet of sole. Served with a chrayme sauce.

Hand roll cigras with mozzarella Kashkaval cheese. Served with green yogurt.

Homemade Jerusalem bagel. Served with tahini, olives, and fresh tomato salsa.

Served with dipping sauce.

Spinach bechamel, broccoli, sun dried tomato, cheddar, and Kaskhaval cheese.

Truffle bechamel, mixed mushrooms, mozzarella, fresh oregano, and goat cheese.

Pizza sauce, artichoke, asparagus, cheery tomato, fresh oregano, mozzarella, and camembert cheese.

Agilo olio sauce, mozzarella, goat cheese, blue cheese, and Parmesan. Served with arugula and caramelized onions.

Beet bechamel, roasted sweet potato, fresh mozzarella, and oregano.

Pizza sauce, fresh mozzarella, and basil.

Tricolor of grape, tomato, carrot, and celery with lite cream and Parm cheese.

Mixed mushrooms, chestnuts, white wine, and sage.

Ragu tomatoes, mixed mushrooms, meat, and Paramesan flakes.

Aglio olio artichoke, Paramesan cheese, sundried tomato, and basil.

Aglio olio asparagus, artichoke, mushrooms, champion peas, and spinach.

Beef bechamel sauce, spinach garlic confit, and blue cheese.

Napolitana sauce with feta sunflakes.

Tricolor potatoes, roasted vegetables with herb lemon wine sauce.

Fresh corn cream and sauteed snow peas.

Served with mixed mushroom cream, sauteed mixed greens, and topped with sundried tomatoes.

Artichoke cream and roasted bokchoy.

Bulgar Mejadra with sauteed celery and spinach.

Radicchio, cucumber, carrots, fennel with feta cheese, and sunflower seeds with lemon and olive oil.

Mix greens, cherry tomato, red onion, and Parmesan cheese in Italian dressing.

Tricolor quinoa, kale, cran raisins, and almonds with lemon vinaigrette dressing.

Roasted beets, baby mix greens, walnut, blue cheese, and Medjool dates in a mustard vinaigrette.

Market vegetables, capers, and baby mozzarella in a balsamic reduction.