65,424 menu items found
Blackened fish of the day in a light creamy chardonnay sauce over capellini garnished with diced tomatoes and pesto sauce. 59g. Carb/40g. Fat/46g. Protein/0g. Fiber/711 cal.
Marinated and grilled double breast free-range chicken, sun-dried tomatoes, mushrooms, capers and thin slices of lemon in a light creamy chardonnay-lemon sauce over capellini. 106g. Carb/68g. Fat/54g. Protein/5g. Fiber/1125 cal.
Grilled all natural chicken breast, zucchini, red bell peppers, jalapenos, scallions, cilantro and garlic in a tequila flambe sauce served over capellini. 80g. Carb/23g. Fat/31g. Protein/4g. Fiber/576 cal.
Grilled all natural chicken breast, fresh spinach, mushrooms, sun-dried tomatoes and asparagus in a light creamy pesto sauce over gluten-free penne. 97g. Carb/58g. Fat/40g. Protein/7g. Fiber/945 cal.
Three corn tortillas filled with ahi, napa cabbage, red cabbage, shredded carrots, black olives, fresh cilantro and avocado tossed in our sesame vinaigrette dressing served with a side of tri-colored chips. 35g. Carb/6g. Fat/8g. Protein/5g. Fiber/249cal.
With fish or steak add $3. Two whole-wheat or corn tortillas filled with blackened all natural chicken breast, lettuce, pico de gallo and low-fat cheddar cheese served with a side of our homemade cilantro dressing and tri-colored chips. 35g. Carb/6g. Fat/38g. Protein/5g. Fiber/340cal.
A cup of minestrone alongside our house fitness salad.
New Zealand rack of lamb - three individual ribs grilled or lightly blackened. Served with basmati wild rice and organic mesclun greens. 52g. Carb/12g. Fat/37g. Protein/4g. Fiber/470cal.
Three skewers of grilled chicken, salmon and shrimp drizzled with teriyaki sauce. Served with basmati wild rice and organic mesclun greens. 35g. Carb/17g. Fat/60g. Protein/3g. Fiber/530cal.
Fresh swordfish pieces blackened to perfection over grilled garden vegetables and steamed asparagus and drizzled with a balsamic glaze. 13g. Carb/6g. Fat/28g. Protein/5g. Fiber/190cal.
Iced sashimi ahi (4 oz rare) over fresh avocado and tomatoes with our house made fire crackers. 18g. Carb/15g. Fat/31g. Protein/5g. Fiber/297cal.
Tomatoes, cucumbers, shredded carrots and cabbage. 8g. Carb/0g. Fat/2g. Protein/3g. Fiber/35 cal. Fat free dressing (2 oz): cilantro (31 cal), yogurt ranch (36 cal), honey dijon (81 cal). Low-fat dressings (2 oz): bleu cheese (180 cal), Italian (126 cal), raspberry mushroom (63 cal).
Six southwestern style chicken meatballs, with a side of spicy and smoky chipotle sauce. 14g. Carb/44g. Fat/32g. Protein/2g. Fiber/522 Cal.
Flat whole-wheat focaccia baked with fresh pesto sauce, topped with diced avocado, Roma tomatoes and feta cheese. 59g. Carb/36g. Fat/38g. Protein/8g. Fiber/576 cal.
Five large sauteed shrimp covered in coconut shavings and served over organic mesclun greenswith a side of coconut sauce.4g. Carb/20g. Fat/7g. Protein/3g. Fiber/210 Cal.
Diced tomato, garlic, basil, parmesan cheese and extra virgin olive oil served over garlic sourdough toast. 32g. Carb/44g. Fat/17g. Protein/3g. Fiber/531 Cal.
Diced avocado and pico de gallo in cilantro sauce, garnished with cucumber and served in a martini glass with baked tricolor corn chips, (vegan without cilantro sauce) 18g. Carb/15g. Fat/31g. Protein/5g. Fiber/297cal.
Trio of homemade hummus: the classic, the white bean and the black bean, served with flat bread. 38g. Carb/22g. Fat/21g. Protein/5g. Fiber/297cal.
Grilled eggplant, zucchini, onions, mushrooms and bell peppers over basmati wild rice and spinach, topped with your choice of tofu or feta cheese. 43g. Carb/7g. Fat/14g. Protein/8g. Fiber/243 cal.
Organic chicken breast stuffed and rolled with spinach, herbs, macadamia nuts, and parmesan cheese. Served over linguini sauteed with garlic and extra virgin olive oil. 88g. Carb/65g. Fat/47g. Protein/8g. Fiber/909 cal.
Free range, hormone free, double chicken breast grilled and finished with a marsala wine sauce and sauteed mushrooms over garlic mash with grilled fresh asparagus 77g. Carb/42g. Fat/56g. Protein/7g. Fiber/846 cal.
Atlantic salmon laced with miso glaze seared in extra virgin olive oil, served over julienne vegetables and rice noodles. 54g. Carb/55g. Fat/32g. Protein/5g. Fiber/693cal.
Grilled flat iron steak, parsnip and potato puree, pomegranate and port wine reduction with grilled asparagus. 21g. Carb/53g. Fat/37g. Protein/3g. Fiber/710cal.
Hearts of romaine lettuce and parmesan cheese tossed with our special homemade vegetarian caesar dressing and fire crackers. 24g. Carb/11g. Fat/14g. Protein/3g. Fiber/216cal.