Sun: Noon - 6:45 PM

Sat: Noon - 8:45 PM

Sun: Noon - 7:00 PM

Mon - Fri: 11:00 AM - 8:45 PM

Sat: Noon - 9:00 PM

Mon - Fri: 11:00 AM - 9:00 PM

Healthy Options

Good For Kids

Good For Group

Mon - Fri

Wings

Steak

Dessert

Fish

Curry

Soup

Salads

Seafood

Chicken

Caribbean

Jerk Tilapia

Jerk Catfish

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook Pasta

While the pasta is cooking, chop the cherry tomatoes in half, slice the bell pepper, and rinse the spinach under cold water.

Chop Vegetables

Mince Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the chopped bell pepper and cherry tomatoes, cooking for 3-4 minutes until they start to soften.

Sauté Garlic and Vegetables

Add the rinsed spinach to the skillet and cook for an additional 2-3 minutes until wilted.

Add Spinach

Add the cooked pasta to the skillet with the sautéed vegetables. Sprinkle with salt, black pepper, and Parmesan cheese. Toss everything together until well combined and heated through.

Combine Pasta and Seasonings

Divide the pasta among serving plates, adding extra Parmesan cheese if desired. Serve hot.

Plate and Serve

Pasta

Olive Oil

Garlic

Cherry Tomatoes

Spinach

Bell Pepper

Salt

Black Pepper

Parmesan Cheese

In a bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Add the chicken breasts and coat them well. Marinate for at least 30 minutes.

Marinate Chicken

Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for 6-7 minutes on each side, or until fully cooked. Once done, remove from heat and let rest for 5 minutes before slicing.

Cook Chicken

In a saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.

Cook Quinoa

In a large bowl, combine cooked quinoa, halved cherry tomatoes, diced cucumber, and crumbled feta cheese. Drizzle with olive oil, red wine vinegar, salt, and black pepper. Toss to combine.

Prepare Salad

Slice the grilled chicken and serve it over the quinoa salad. Garnish with chopped fresh parsley.

Plate the Dish

Chicken Breast

Lemon Juice

Fresh Parsley

Quinoa

Vegetable Broth

Cucumber

Feta Cheese

Olive Oil (for dressing)

Red Wine Vinegar

Salt (for dressing)

Black Pepper (for dressing)

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Prepare the Sauce

Add the cherry tomatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they start to burst and release their juices.

Add Tomatoes

Add the cooked pasta to the skillet with the tomatoes. Toss to combine, ensuring the pasta is well coated with the sauce.

Combine Pasta and Sauce

Stir in the salt, black pepper, and fresh basil leaves. Cook for additional 2 minutes until everything is heated through.

Add Seasonings

Remove from heat and serve immediately, topped with grated Parmesan cheese.

Serve with Cheese

Cherry tomatoes

Fresh basil leaves

Olive oil

Garlic, minced

Black pepper

Parmesan cheese, grated

In a bowl, combine olive oil, minced garlic, salt, black pepper, paprika, and lemon juice. Mix well. Add the chicken breasts and marinate for at least 30 minutes.

Marinate the Chicken

Preheat a grill or skillet over medium heat. Remove chicken from marinade and grill for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let rest.

Cook the Chicken

While the chicken is resting, finely chop the fresh parsley and set aside.

Chop the Parsley

In a pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Remove from heat and fluff with a fork.

Cook the Quinoa

While quinoa is cooking, chop the cherry tomatoes and cucumber. In a bowl, combine the cooked quinoa, chopped tomatoes, cucumber, and feta cheese.

Prepare the Vegetables

Slice the grilled chicken and arrange it on a plate. Serve alongside the quinoa salad, and sprinkle with chopped parsley for garnish.

Serve the Dish

Paprika

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until evenly combined.

In another bowl, combine the milk, eggs, melted butter, vanilla extract, and cinnamon powder. Whisk until smooth.

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

Fold in the blueberries gently to avoid smashing them.

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or cooking spray.

Preheat the Pan

Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Cook the Pancakes

Flip the pancakes and cook for an additional 2-3 minutes until golden brown. Repeat with the remaining batter.

Stack the pancakes on a plate and drizzle generously with maple syrup and a dollop of whipped cream on top.

Serve immediately and enjoy your delicious blueberry pancakes!

All-purpose flour

Baking powder

Sugar

Milk

Eggs

Butter, melted

Vanilla extract

Cinnamon powder

Blueberries

Maple syrup

Whipped cream

Begin by marinating the chicken breast. In a bowl, combine olive oil, minced garlic cloves, lemon juice, salt, and black pepper. Add the chicken breast to the marinade and let it sit for at least 30 minutes.

Prepare the Chicken

While the chicken is marinating, chop the bell peppers, zucchini, and red onion into bite-sized pieces.

Chop the Vegetables

Heat a large skillet over medium-high heat. Add the marinated chicken breast and cook for about 7-8 minutes on each side, or until fully cooked and golden brown. Remove from skillet and let rest.

In the same skillet, add the chopped bell peppers, zucchini, and red onion. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

Sauté the Vegetables

Slice the cooked chicken breast and serve it on a plate with the sautéed vegetables. Garnish with freshly chopped parsley and lemon wedges on the side.

Garlic Cloves

Bell Peppers

Zucchini

Red Onion

Lemon Wedges

Rinse and dry the mixed greens thoroughly. Place them into a large salad bowl.

Prepare Mixed Greens

Cut the cherry tomatoes in half and add them to the bowl.

Add Cherry Tomatoes

Peel and slice the cucumber into thin rounds. Add to the salad bowl.

Add Cucumber

Grill the chicken breasts until fully cooked, about 6-7 minutes per side. Allow to cool slightly before slicing.

Grill Chicken

Rinse and drain the chickpeas. You may choose to roast them for added flavor.

Prepare Chickpeas

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Make Dressing

Add the sliced grilled chicken and chickpeas to the salad bowl with mixed greens and vegetables.

Combine Salad Ingredients

Drizzle the dressing over the salad and toss gently to combine all ingredients.

Dress Salad

Top the salad with crumbled feta cheese, diced avocado, and pumpkin seeds.

Add Toppings

Mixed Greens

Grilled Chicken Breast

Chickpeas

Balsamic Vinegar

Dijon Mustard

Honey

Avocado

Pumpkin Seeds

In a large pot, bring water to a boil. Add a pinch of salt and then the whole wheat pasta. Cook according to package instructions until al dente, usually about 8-10 minutes.

Boil the Pasta

Once cooked, drain the pasta in a colander and set aside. Do not rinse.

Drain and Set Aside

In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté Garlic

Add the cherry tomatoes and spinach to the pot. Cook for about 5 minutes until the spinach is wilted and the tomatoes are softened.

Add Tomatoes and Spinach

Add salt, black pepper, and Italian seasoning to the pot. Stir well to combine.

Season the Mixture

Add the drained pasta back into the pot with the sautéed vegetables. Toss everything together until the pasta is well coated with the sauce.

Mix Pasta and Sauce

Sprinkle in the grated Parmesan cheese and mix until melted and evenly distributed.

Add Cheese

Serve warm in bowls. Feel free to add extra cheese on top if desired.

Serve

Whole wheat pasta

Grated Parmesan cheese

Italian seasoning

Trim any excess fat from the boneless chicken thighs and cut them into bite-sized pieces.

Dice the red bell peppers, zucchini, and red onion into large chunks. Halve the cherry tomatoes.

Peel and mince the garlic cloves. Set aside.

In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces, sprinkle with salt, black pepper, and Italian seasoning. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove and set aside.

Sauté Chicken

In the same skillet, add another tablespoon of olive oil. Add garlic and onion, sauté for 2 minutes until fragrant. Then add the red bell peppers and zucchini, cooking for an additional 5 minutes until they begin to soften. Add the cherry tomatoes last and cook for another 2 minutes.

Cook Vegetables

Return the cooked chicken to the skillet with the vegetables. Mix well and allow to cook together for another 3-5 minutes.

Combine Ingredients

While the chicken and vegetables are cooking, boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Add the drained pasta to the skillet with the chicken and vegetables. Drizzle with remaining olive oil, sprinkle with Parmesan cheese and fresh basil. Toss well to combine all ingredients.

Toss Everything Together

Boneless Chicken Thighs

Red Bell Peppers

Pasta (Fusilli or Penne)

Italian Seasoning

Fresh Basil

In a medium saucepan, combine 4 cups of water, 2 cups of rice, and 1 tsp of salt.

Prepare the Rice

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.

Cook the Rice

Remove from heat and let it sit covered for 5 minutes. Then fluff with a fork.

Fluff the Rice

While the rice is cooking, chop 1 cup each of broccoli, carrot, and bell pepper into bite-sized pieces.

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped vegetables and sauté for 5-7 minutes until they are tender but still crisp.

Sun: Noon - 6:45 Pm

Sat: Noon - 8:45 Pm

Sun: Noon - 7:00 Pm

Mon - Fri: 11:00 Am - 8:45 Pm

Sat: Noon - 9:00 Pm

Mon - Fri: 11:00 Am - 9:00 Pm