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served on a house-made corn tortilla with cilantro, onion, cotija cheese and choice of salsa.
stir fried vegetables in a spicy thai peanut coconut curry sauce; served over jasmine rice
“shake ‘n bake” pan-fried pork chops; served over funeral potatoes with grilled zucchini.
sautéed shrimp tossed in creamy house-made alfredo sauce with basil and parmesan; served over shell noodles.