Juicy Mediterranean dark meat chicken-asada, tossed in a chopped salad of {red quinoa, avocado, tomato, roasted jalapeno, red onion, cilantro, parsley, sumac, a squeeze of lemon juice and evoo}, on a bed of {romaine lightly tossed in a freshly made red wine vinaigrette}. Garnished with jicama sticks. 

Vegan and Vegetarian with tofu 

Stir fry of lentils, spinach, Tuscan kale, baby arugula, and caramelized onions, atop a freshly tossed salad with seasonal mixed greens, tomato, Persian cucumber, yellow and red bells, radish, red onion, mint, sumac, a squeeze of fresh lemon, red wine vinegar and evoo. 

Twice-boiled garbanzo, yogurt-tahini crema, avocado, yellow bells, tomato, Persian cucumber, celery, red onion, jicama, roasted jalapeno, on a pita tostada, with pine nuts, cilantro, parsley, mint, and a lemon squeeze. 

Gluten-free with gluten-free pita 

Plant-based high protein gyro, vegan tzatziki, seasonal mixed greens, tomato, red onions, Mediterranean pickles, Greek pita. 

Gluten-free with gluten-free pita 

Vegan with regular pita 

Mediterranean dark meat chicken-asada in a spicy vindaloo sauce, turmeric brown rice, honey glazed cabbage-kale super greens, green onions. 

Gooey cookie of shredded filo dough and crushed walnuts.