Below is a list of dishes that we love to cook— inspired by the food we ate growing up, the places we’ve visited, and the products of successful kitchen experiments. The result is an eclectic and nutritious menu featuring international inspiration from South Asia, Central America, the Mediterranean, and North Africa.

 BREAKFAST

Bullseye Toast

Mustard fried toast with over easy egg inside and topped with three cheese blend of Asiago, Parmesan, and Romano and basil leaves

Mushroom Omelet

Omelet with crimini and portobello mushrooms cooked in red wine, three cheese blend, topped with rosemary

Huevos Rancheros

Eggs served atop freshly made corn tortillas topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream

Gallo Pinto

Traditional Costa Rican breakfast dish— black beans and rice served with cheesy scrambled eggs and fried plantains, avocado, and homemade corn tortillas

Quiche

With onions, scallions, leeks, smoked bacon, and swiss cheese

Egg Strata

Toasted bread pieces soaked in egg and baked with cheese and either mushrooms, veggie or real sausage, or both

Crepes

Traditional thin French crepes with cinnamon sugar, maple syrup, and fresh strawberries and blueberries

Pancakes

Thick fluffy pancakes made plain or with bananas, blueberries, or chocolate chips. “Panda pancakes” are also a delicious option—Two tones of batter, one plain and one darkened with cocoa powder and cook them into the shape of a panda face :)

Specialty Smoothie “Atztec Dream”

Almond milk, cacao powder, banana, maca, coconut oil, cinnamon, cayenne, clove, dates

 Gouda Grits

Home style grits with melted Gouda mixed in

 Home Fries

Potatoes pan fried with old bay seasoning

Breakfast Pastries

Homemade muffins, pain au chocolat, croissants, and cinnamon rolls

LUNCH

Chicken Tostadas

Made with traditional Mexican spices, refried beans & rice. Top them with fresh lettuce, diced tomatoes, sour cream, shredded cheese, avocado and homemade salsa

Southwest Quinoa Salad

Quinoa with chili-lime shrimp and lettuce wedge for wrapping

Portobello Pizza

Grilled and topped with goat cheese, roasted pepper and tomatoes

Salmon

Seared salmon served with quinoa and roasted arugula chimichurri

Vegan Flatbread Pizza

Kale pesto, almond ricotta, artichoke hearts, broccoli, hemp hearts, olives, pine nuts, and garbanzo beans. Topped with basil, mint, and freshly ground black pepper

Five Spice Chicken Báhn MiÌ?

Chicken sandwich made with homemade french bread and topped with a fried egg

Cuban Sandwiches

Made with pork loin, ham, Swiss cheese and sliced pickles

Chilaquiles

 made with spiced shredded chicken and fresh enchilada sauce

Shrimp Quesadillas & Mahi Tacos

With homemade mango pico de gallo & fresh guacamole

Yellow Submarine

Inspired by a sandwich my parents would get in Atlanta, Georgia— Munster, havarti, fresh sprouts served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise

Blackened Chick’n Tacos

Blackened Chick’n strips (plant-based chicken substitute), shredded cabbage, chipotle mayo, black bean salsa, and scallions served atop a homemade corn tortilla

Braised Tomatillo Jackfruit Tacos

Tomatillo & charred poblano braised jackfruit, avocado ranch, salsa blanca, and sweet potato crisps

Mediterranean Pita Bar

Pita pockets with a choice of Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and feta.

APPETIZERS

Homemade hummus platter

I love making hummus. I love it so much, in fact, that I started a small hummus company with my best friend called “Elise and Dalia’s Homemade Hummus.” My favorite varieties to prepare for a hummus platter are creamy Israeli, lemon, Za’atar, roasted red pepper hummus, and sunshine hummus— made with turmeric! All hummus varieties are made with a base of the freshest ingredients— jarred (not canned) chickpeas, fresh lemon juice, organic tahini, and fresh garlic. Hummus is enjoyed with pita triangles, sweet mini peppers, cucumbers, and baby carrots.

Indian Sampler

Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney

Charcuterie platter

Freshly baked French style baguette with Brie, Boursin, goat cheese, aged Gouda, salami, chorizo, prosciutto, walnuts, cornichons, homemade pepper jelly and grapes

 Jalepeño poppers

Fried and bread jalapeños stuffed with plant-based ricotta or goat cheese.

Bruschetta

Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic

Gazpacho

 Served refreshingly chilled with fresh bread

 Marinated tuna poke

 Hawaiian style with sticky rice and plum sauce

Chile relleno

 Battered and fried poblano pepper filled with grilled mushrooms, peas, yellow squash, onions and mixed cheese. Served over a tomato sauce and topped with cream and cilantro

Baked Brie

Brie wheel baked into croissant dough with honey drizzle on top, served with tangy pepper jelly

Ybor City Salad

Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese, Worchester sauce and garlic dressing

Ceviche

Peruvian style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro

 Stuffed Endive Boats

With pear and gorgonzola, topped with walnuts and honey

 Goats in an Eggplant Blanket

Grilled eggplant slices wrapped around goat cheese

DINNER

Enchiladas

Chicken breast enchiladas smothered with salsa tomatillo, melted jack cheese and sour cream

Vegetable Tagine

 Vegetarian Moroccan dish served atop a bed of almond & chickpea couscous cooked in a traditional Moroccan way

 Roasted Vegetable Hummus bowl

Roasted zucchini and grape tomatoes with tofu seasoned with Za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives

West African Peanut Soup

Thick nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts

Black Bean Soup

Protein rich and flavorful, my black bean soup is a version of a recipe that has been in my family for generations

From the Sea

Baked Lemon-Parmesan Crusted Salmon

Served with grilled asparagus and roasted new potatoes

Sicilian Tuna

With Braised Fennel, tomato, and Capers

 Tarka Mahi mahi

Seared mahi mahi topped with tarka made of sauteed mustard seeds, garlic, slivered almonds, and olive oil and served with rice and chickpeas

Salmon Franchese

With lemon white wine butter sauce, served with broccoli and rice pilaf

 Sauteed Scallops

Sauteed scallops served with porcini mushroom and truffle risotto 

 Tuna Niçoise salad

Refreshing salad with pan seared tuna, hard boiled eggs, green beans, potatoes, and capers with a lemon-garlic vinaigrette

DESSERTS

Vegan Flourless chocolate cake

This decadent plant-based gluten free chocolate cake earns its rich chocolatey flavor from Dutch cocoa and melted dark chocolate, and it’s sweetness from dates and coconut oil. Served with dairy-free vanilla ice cream.

Molten Chocolate Lava Cake

Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served still warm from the oven with vanilla ice cream

Chocolate Mousse

Decadent and rich chilled mousse

Peanut Butter Pie

Graham cracker crust with sweet peanut butter filling and dark chocolate topping

Pies

Pecan, pumpkin, apple, sweet potato, blueberry with homemade crust

Crepes

Topped with ice cream and chocolate sauce

Baked Churros

Covered in cinnamon sugar and served with ice cream

Sorbets and Sorbettos

Dairy free lemon, raspberry, or dark chocolate