The Market

A casual dining experience offering breakfast, lunch, and dinner.

The Coffee Shop

In a shaker with ice, combine vodka and orange juice. Shake well and strain into a glass filled with ice. Slowly pour grenadine into the glass to create a layered effect.

Vodka Sunrise

In a blender, combine rum, pineapple juice, and coconut cream. Blend until smooth. Serve in a chilled glass with a slice of pineapple for garnish.

Pina Colada

In a shaker, mix tequila, lime juice, and simple syrup. Shake well with ice and strain into a glass. Garnish with a lime wedge.

Tequila Sour

In a glass, muddle fresh mint leaves. Add lemonade and ice cubes. Top with sparkling water and stir gently. Garnish with additional mint leaves.

Mint Lemonade Fizz

Vodka

Orange Juice

Grenadine

Pineapple Juice

Coconut Cream

Tequila

Lime Juice

Simple Syrup

Lemonade

Sparkling Water

Fresh Mint Leaves

Ice Cubes

Spread a layer of hummus over each whole wheat wrap.

Prepare Wraps

Layer mixed greens, sliced cucumbers, shredded carrots, sliced bell peppers, and crumbled feta cheese evenly over the hummus.

Add Vegetables

Starting from one end, roll the wrap tightly, tucking in the sides as you go. Wrap in foil or parchment paper for easy grab-and-go.

Roll and Wrap

Rinse and cook quinoa according to package instructions. Allow to cool.

Cook Quinoa

In a large bowl, combine cooked quinoa, halved cherry tomatoes, black beans, corn, and diced avocado.

Mix Ingredients

In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.

Dress Salad

Transfer salad to a container for a quick grab-and-go option.

Serve

Pack granola bars, mixed nuts, and whole fruits into bags or containers for easy access.

Pack Snacks

Whole wheat wraps

Hummus

Mixed greens

Sliced cucumbers

Shredded carrots

Sliced bell peppers

Feta cheese, crumbled

Quinoa

Cherry tomatoes, halved

Canned black beans, rinsed and drained

Corn kernels, fresh or canned

Avocado, diced

Lime juice

Olive oil

Salt

Pepper

Granola bars

Mixed nuts

Fruit (apples, bananas, or oranges)

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Prepare the Egg Mixture

Melt butter in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are soft and fluffy.

Cook the Eggs

Sprinkle the cheddar cheese over the eggs and allow it to melt before removing from heat.

Add Cheese

In another skillet, toast the sourdough slices until golden brown.

Toast the Bread

Slice the avocados in half, remove the pit, and scoop the flesh out. Mash it lightly with a fork and season with salt and pepper.

Prepare Avocado

Serve the scrambled eggs on toasted sourdough with a side of mashed avocado.

Season the chicken breasts with salt and pepper. Grill on medium-high heat until cooked through, about 6-7 minutes per side.

Grill the Chicken

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.

Prepare the Salad

In a small bowl, whisk together olive oil and balsamic vinegar.

Make the Dressing

Slice the grilled chicken and add it to the salad. Drizzle with the dressing and sprinkle with feta cheese.

Combine

Toss the salad gently and serve immediately.

Preheat the Oven

Trim the ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, salt, and pepper.

Prepare the Asparagus

Place the salmon fillets on the same baking sheet. Mince the garlic and sprinkle over the salmon. Squeeze lemon juice on top.

Prepare the Salmon

Bake in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.

Bar

The Market

The Coffee Shop