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Open 7a-2:30p M-F
Items rotate on a regular basis. Come on by to see what we are serving today!
Monday: Farmer’s market risotto
A seasonal take on an Italian classic: seasonal vegetables, Arborio rice, vegetable stock and Parmesan topped with fresh greens.
Monday: Summer hummus plate
Chef Tse’s house made roasted red pepper hummus with cucumber mint raita, baba ganoush, tomato and cucumber salad, feta cheese, kalamata olives and a warm pita.
Monday: Portabella Mushroom Burger
A slice of grilled onion brushed with balsamic vinaigrette sandwiched between two portabella mushrooms topped with spinach and creamy goat cheese on a Grand Central rosemary bun. Served with creamy cucumber mint salad.
Tuesday: Moroccan turkey and pepper sliders
Ground turkey spiced with turmeric, cumin, onion, lemon zest and smoked paprika with sautéed onions and peppers and mint yogurt spread on slider buns. Served with a side of quinoa slaw.
Tuesday: Salmon cake salad with tropical salsa
Spring greens topped with house made salmon cakes, tropical fruit salsa, fennel, peas, peppers, carrots, radishes, green onions and a lemon vinaigrette.
Tuesday: Thai chicken lettuce wraps
Ground chicken breast stir fried with Thai basil, fish sauce, red peppers and onions with butler lettuce leaves, brown rice, pineapple and a sweet, salty, spicy, sour dipping sauce.
Wednesday: Salade Niçoise
Tender mixed greens with tuna, Kalamata olives, hardboiled eggs, cucumbers, peppers, artichoke hearts, basil and our house made lemon vinaigrette.
Wednesday: Seasonal Ravioli
Locally made ravioli stuffed with seasonal ingredients and served with fresh vegetables, lemon, Parmesan and a side salad.
Wednesday: Fish Tacos with Corn Salsa
Chili dusted rockfish on corn tortillas with a corn, onion, jicima, pepper and cilantro salsa and shredded cabbage. Served with an apple, broccoli and celery slaw.
Thursday: Mediterranean wrap
Oregano-marinated chicken breast with sundried tomatoes, feta, basil, artichokes, and spinach wrapped in a whole wheat tortilla. Served with a side salad.
Thursday: Chicken Caesar Wrap
A whole wheat tortilla stuffed with romaine lettuce, Parmesan crunchies, cherry tomatoes, house made Caesar dressing, garlic chicken breast and a side salad.
Thursday: Turkey Havarti Wrap
Smoked turkey, havarti cheese, basil pesto, cherry tomatoes and spinach wrapped in a whole wheat tortilla with a side salad.
Friday: Vietnamese Beef and Noodle salad
Lemongrass marinated flank steak thinly sliced and served over spring greens with rice noodles, pickled carrots, daikon radish, cucumbers, red peppers and a sweet, sour, salty dressing.
Friday: Mexi Bowl
Brown rice, sautéed peppers and onions, chili lime chicken breast, black beans, shredded lettuce, cheddar cheese, olives, house made pico, sour cream and guacamole.
Friday: Southwest chicken bowl
Chili lime seasoned chicken breast with quinoa, jicima, bell peppers, corn, black beans, seasonal greens and house made citrus vinaigrette.