Caramelized brussels sprouts with sweet onion reduction and freshly shaved parmesan.

Savory beets stacked with tomatoes, goat cheese or smoked cheddar and fresh basil. Naked, or with balsamic reduction drizzle.

Fresh baby spinach with shredded carrot, minced red onion, roasted pecans and balsamic fig goat cheese. Tossed with pomegranate balsamic vinegar, olive oil and herbs.

Shredded fennel, carrot, and purple cabbage, broccoli florets and cherry tomatoes. Tossed with sweet poppy seed dressing and roasted pumpkin seeds.

Traditional basil red sauce with homemade neatballs. Topped with fresh asiago cheese and fresh ground pepper, and served with whole roasted garlic butter bread. Choose from gluten-free pasta or slow roasted spaghetti squash.

Spiralized zucchini and carrot, green onion strips and cherry tomatoes tossed with a Thai style peanut sauce and fresh squeezed lime. Go unraw and top with roasted cashews and Thai style chiken. Cilantro optional.

Thick greek vanilla yogurt, mixed with warm BC cherry chunks and dark chocolates drizzles. Add chocolate chunks for a little more passion.

Sugar-free black bean brownies with sugar-free whipped cream. Dusted with cacao powder.

From the Chef's private cellar.

Many different types of loose leaves to choose from.

Different roasts and decaffeinated to choose from.

Cold and refreshing. Choose with or without ice cubes.