Make sure you try all of our awesome homemade sauces! Rich, zesty, spicy & more!

Homemade Sauces

Try our amazing plant-powered vegetarian dishes!

Vegetarian Dishes

We've been told we have the best home-cooking and comfort food in town!

Comfort Food

Our creative team of incredible chefs have created so many innovative must-try dishes!

Creative / Innovative Food

Don't eat gluten? No problem! Try our awesome gluten-free dishes!

Gluten-Free Dishes

We use fresh, wholesome organic ingredients to make sure everything is tasty and healthy!

Organic

There's nothing quite like fresh handmade pasta!

Handmade Pasta

Try our amazing plant-powered vegan dishes!

Vegan Dishes

Our massive juicy burgers are a MUST TRY!

Great Burgers

There's nothing better than fresh caught local seafood!

Fresh Local Seafood

Only Prime makes the cut. Try our famous Prime Steaks!

Prime Steaks

Support local! We source fresh local ingredients to make your food healthier and tastier!

Local Ingredients

Our amazing chef-driven menu has something for everyone. Come try something new!

Chef-Driven

Our award-winning food has something amazing for everyone!

Award-Winning Food

We're known for our amazing sandwiches. Which is your favorite?

Great Sandwiches

We support local farmers by sourcing fresh farm-to-table ingredients!

Farm To Table

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Cook the Garlic

Stir in the crushed tomatoes, oregano, salt, and black pepper. Bring to a simmer.

Add Tomatoes and Seasoning

Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally.

Simmer the Sauce

Finish with Basil

In a small bowl, combine Sriracha sauce, honey, soy sauce, minced garlic, and lime juice.

Mix Ingredients

Whisk all ingredients together until well combined.

Whisk Together

Taste and adjust the sweetness or spiciness by adding more honey or Sriracha as desired.

Adjust to Taste

In a bowl, whisk together fresh lemon juice, olive oil, chopped parsley, minced garlic, salt, and black pepper.

Combine Ingredients

Ensure all ingredients are well mixed and the sauce is emulsified.

Mix Well

Taste and adjust seasoning if necessary before serving.

Taste and Adjust

Olive oil

Garlic, minced

Canned crushed tomatoes

Dried oregano

Salt

Black pepper

Fresh basil, chopped

Sriracha sauce

Honey

Soy sauce

Lime juice

Fresh lemon juice

Fresh parsley, chopped

In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Cook the Quinoa

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the diced red bell pepper, carrot, and zucchini, and sauté for about 5-7 minutes until they start to soften.

Sauté the Vegetables

Stir in the chickpeas and spinach into the skillet. Cook for another 3-4 minutes until the spinach wilts.

Add Spinach and Chickpeas

Add the cooked quinoa to the vegetable mixture. Stir well to combine. Season with cumin, salt, black pepper, and lemon juice. Mix thoroughly.

Combine and Season

Remove from heat, garnish with fresh parsley, and serve warm.

Garnish and Serve

Quinoa

Vegetable broth

Chickpeas (canned, drained and rinsed)

Red bell pepper, diced

Carrot, diced

Zucchini, diced

Spinach, fresh

Cumin powder

Lemon juice

Chop the onion, dice the carrots and potatoes, and mince the garlic.

Prepare the Ingredients

In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.

Cook the Beef

Add chopped onion, minced garlic, diced carrots, and diced potatoes to the pot. Sauté for about 5 minutes until vegetables are softened.

Add Vegetables

Stir in tomato paste, beef broth, dried thyme, salt, and black pepper. Bring to a boil.

Add Remaining Ingredients

Reduce heat and let simmer for 30 minutes, stirring occasionally.

Simmer

In the last 5 minutes of cooking, add the frozen peas to the pot.

Add Peas

Taste and adjust seasoning if necessary. Serve hot in bowls.

Serve

Ground beef

Onion, chopped

Carrots, diced

Potatoes, peeled and diced

Tomato paste

Beef broth

Dried thyme

Frozen peas

Rinse the quinoa under cold water. Combine quinoa with 2 cups of water in a pot and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until the water is absorbed.

Chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces. Finely chop the fresh parsley.

Prepare the Vegetables

In a large bowl, combine the cooked quinoa, chopped vegetables, and crumbled feta cheese.

Mix the Salad

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

Dress the Salad

Chill the salad for at least 30 minutes before serving to allow flavors to meld. Enjoy your innovative quinoa salad!

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Olive Oil

Lemon Juice

Fresh Parsley

Black Pepper

Wash and chop all the vegetables into bite-sized pieces. Set aside.

Prepare the vegetables

In a large skillet or wok, heat the sesame oil over medium-high heat.

Heat the oil

Add the garlic and ginger to the skillet and sauté for about 30 seconds until fragrant. Then, add the bell peppers, broccoli, carrot, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

Stir-fry the vegetables

Pour in the gluten-free soy sauce, and season with salt and pepper. Stir well to combine and cook for an additional 2 minutes.

Add sauce and seasonings

Remove from heat and sprinkle with sliced green onions. Serve hot as a main or side dish.

Garnish and serve

Bell peppers (mixed colors)

Broccoli florets

Carrot, julienned

Snap peas

Ginger, grated

Gluten-free soy sauce

Sesame oil

Green onions, sliced

Pepper

Rinse the organic quinoa under cold water and then add it to a pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool.

While the quinoa is cooking, chop the organic spinach, slice the organic cherry tomatoes in half, and dice the organic cucumber.

In a small bowl, whisk together the organic olive oil, organic lemon juice, sea salt, and black pepper.

Make the Dressing

In a large bowl, combine the cooked quinoa, chopped spinach, sliced cherry tomatoes, diced cucumber, and organic feta cheese. Drizzle the dressing over the salad and toss gently to combine.

Serve the organic salad fresh, garnished with extra feta cheese if desired.

Organic Quinoa

Organic Spinach

Organic Cherry Tomatoes

Organic Cucumber

Organic Olive Oil

Organic Lemon Juice

Organic Feta Cheese

Sea Salt

On a clean surface, mound the flour and create a well in the center. Add the eggs, salt, and olive oil into the well. Using a fork, whisk the eggs gently, gradually incorporating the flour from the edges of the well until a shaggy dough forms.

Make the Dough

Bring the dough together with your hands and knead for about 8-10 minutes until the dough is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Knead the Dough

After resting, divide the dough into quarters. Roll out each piece with a pasta machine or a rolling pin until thin. Dust with flour to prevent sticking.

Roll Out the Pasta

Cut the rolled-out dough into your desired shape (e.g., fettuccine, tagliatelle, or lasagna sheets). Dust with flour to keep the pieces separate.

Cut the Pasta

Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes until al dente. Drain and serve with your favorite sauce.

Cook the Pasta

All-purpose flour

Eggs

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onions are translucent, about 5 minutes.

Sauté the Aromatics

Stir in the curry powder and cook for another minute. Add the canned chickpeas (drained and rinsed) and diced tomatoes. Mix well.

Add Spices and Chickpeas

Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.

Incorporate Coconut Milk

Once simmering, add the fresh spinach and cook until wilted. Season with salt and black pepper to taste.

Add Spinach

Serve hot over rice, quinoa, or enjoy as is!

Chickpeas, canned

Coconut milk

Ginger, minced

Curry powder

Tomatoes, diced

Gather all ingredients and slice the tomato and onion into thin rings.

In a large bowl, season the ground beef with salt and black pepper. Divide the beef into four equal portions and shape them into patties, making a slight indentation in the center of each patty.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness, or until desired doneness is reached. Add a slice of cheddar cheese on top of each patty during the last minute of cooking and cover to let it melt.

Cook the Patties

While the patties are cooking, toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

Spread ketchup and mustard on the bottom half of each bun. Place a cooked patty on top, followed by lettuce, tomato, onion, and pickles. Top with the other half of the bun.

Assemble the Burgers

Serve the burgers hot with your choice of sides.

Ground beef (80/20)

Burger buns

Cheddar cheese

Lettuce leaves

Tomato

Onion

Pickles

Ketchup

Mustard

Rinse the shrimp, scallops, and fish fillets under cold water and pat them dry with paper towels.