Dinner Menu
Weekly Dinner Menu
We offer a unique dinner every evening from Wednesday to Sunday. The dinner menu changes every week.
Call us at (470) 615-7773 to put in your order ahead of time!
Thursday 10/30
Vegan option: Marinated tofu with vegan butternut squash and potato gratin
Marinated skirt steak
with sauteed kale and onion and potato gratin. Roasted Brussels sprouts salad with pomegranate.
Vegan option: Marinated tofu with vegan butternut squash and potato gratin
Friday 10/31
Gluten free pizza crust available
Halloween Family Pizza Special!
Order ahead. Any two pizzas with a large italian chopped salad. Butternut squash pizza, spicy sausage & red pepper, cheese, pepperoni, or veggie
Gluten free pizza crust available
Saturday 11/01
Vegan option: Breaded Tofu with Marinara: Gluten Free option too
Chicken Parmesan
served with angel hair pasta and late summer vegetables. Caprese salad with Balsamic Vinaigrette
Vegan option: Breaded Tofu with Marinara: Gluten Free option too
Sunday 11/02
Vegan: Mushroom Stew with autumn vegetables
Red Wine Braised Brisket
with autumn vegetables and mashed potatoes. Mixed Greens Salad with Sherry- Shallot Vinaigrette
Vegan: Mushroom Stew with autumn vegetables
Wednesday 11/05
Vegan or Vegetarian option: Spinach Lasagna
Spinach Lasagna Bolognese
made with ground wagyu beef, tomato sauce and bechamel, Served with little gem Caesar salad
Vegan or Vegetarian option: Spinach Lasagna
Thursday 11/06
Vegan Option: Sweet Chili Vegan Seitan
Thai Sweet Chili Beef Bowls
with Cucumber, Broccoli, jasmine rice and Cashews. Thai Rainbow salad with Mango.
Vegan Option: Sweet Chili Vegan Seitan
Friday 11/07
Vegan: Vegan Tortilla Soup, Potato and Poblano quesadillas, side salad
Chicken Empanadas
with potato, cheese and poblano peppers. Tortilla Soup served with a side of queso fresco and avocado. Butter lettuce side salad with Green goddess dressing .
Vegan: Vegan Tortilla Soup, Potato and Poblano quesadillas, side salad
Saturday 11/08
Vegan option: Breaded tofu with vegan butternut squash and potato gratin
Cider glazed chicken breast
with butternut squash and potato gratin. Roasted Brussels sprouts salad with pomegranate.
Vegan option: Breaded tofu with vegan butternut squash and potato gratin
Sunday 11/09
Vegan option: Vegan mushroom pot pie
Oven Roasted Turkey Pot Pie
with leeks, potatoes, and bacon served with a side of peas. Shredded brussels sprouts salad with toasted almonds and pomegranate seeds
Vegan option: Vegan mushroom pot pie
Wednesday 11/11
Vegan option: Breaded Tofu with Marinara: Gluten Free option too
Chicken Parmesan
served with angel hair pasta and late summer vegetables. Caprese salad with Balsamic Vinaigrette
Vegan option: Breaded Tofu with Marinara: Gluten Free option too
Thursday 11/12
Vegan: Stir- Fried Potato and Mushroom Hokkien Noodles
Stir-Fried Beef Hokkien Noodles
with snow peas and red bell peppers. Green salad with cherry tomatoes and fried shallots and sesame dressing.
Vegan: Stir- Fried Potato and Mushroom Hokkien Noodles
Friday 11/13
Vegan option: Roasted Tofu
Roasted Halibut
with Tomato-onion masala, yogurt sauce, house-made garlic naan, crispy potatoes. Roasted cauliflower salad with red onions currants and pine nuts
Vegan option: Roasted Tofu
Saturday 11/14
Vegan option: Breaded tofu with vegan butternut squash and potato gratin
Cider glazed chicken breast
with butternut squash and potato gratin. Roasted Brussels sprouts salad with pomegranate.
Vegan option: Breaded tofu with vegan butternut squash and potato gratin
Sunday 11/15
Vegan Option: Vegetable ragu with vegan Polenta
Braised Short Ribs
with Anson Mills Polenta. Butter lettuce salad with Pear, Pomegranate, and Goat Cheese with sherry-shallot dressing
Vegan Option: Vegetable ragu with vegan Polenta
Wednesday 11/19
Vegan option: Breaded Tofu with Marinara: Gluten Free option too
Chicken Parmesan
served with angel hair pasta and late summer vegetables. Caprese salad with Balsamic Vinaigrette
Vegan option: Breaded Tofu with Marinara: Gluten Free option too
Thursday 11/20
Vegan option: Marinated tofu with vegan butternut squash and potato gratin
Marinated skirt steak
with sauteed kale and onion and potato gratin. Roasted Brussels sprouts salad with pomegranate.
Vegan option: Marinated tofu with vegan butternut squash and potato gratin
Friday 11/21
Vegan option: Miso Roasted Tofu.
Crispy Bang Bang Salmon Rice
Bowl with Edamame, Cucumbers, Bean sprouts and Pickled Ginger. Shaved Carrot Salad with Ginger-Carrot Dressing.
Vegan option: Miso Roasted Tofu.
Saturday 11/22
Vegan option: Tofu Butter Chicken with potatoes and chickpeas
Butter Chicken
and Basmati Rice, Served with Aloo Paratha, Indian bread with potato and spices, Yogurt Raita and Green Herb Chutney.
Vegan option: Tofu Butter Chicken with potatoes and chickpeas
Sunday 11/23
Vegan option: Vegetarian Green curry with Tofu and Chickpeas
Thai Green Chicken Curry
served with Coconut Rice. Sweet Green Mango Salad with Lime and Thai chili dressing
Vegan option: Vegetarian Green curry with Tofu and Chickpeas
Wednesday 11/26
Vegan or Vegetarian option: Spinach Lasagna
Lasagna Bolognese
made with ground wagyu beef, tomato sauce and bechamel, Served with little gem Caesar salad
Vegan or Vegetarian option: Spinach Lasagna
Thursday 11/27
Closed for Thanksgiving
Friday 11/28
Vegan Option: Sweet Chili Vegan Seitan
Thai Sweet Chili Beef Pho Bowls
with Cucumber, Broccoli, Cashews, Rice noodles and Pho broth. Thai Rainbow salad with Mango.
Vegan Option: Sweet Chili Vegan Seitan
Saturday 11/29
Vegan: Breaded Tofu
Breaded Chicken Katsu
with Tonkatsu sauce. Japanese Carrot Salad with Ginger Carrot dressing.
Vegan: Breaded Tofu
Sunday 11/30
Vegan: Tandoori Cauliflower
Indian Chole Bhature
, Chickpea chana masala with fried Puri bread.served with yogurt sauce and Palek Paneer, spinach with paneer. Side of Basmati Rice and Tandori Chicken
Vegan: Tandoori Cauliflower