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BREAKFAST/BRUNCH
MORNING TRIO
A balanced breakfast trio featuring avocado toast, sweet potato and chickpea hash, and fluffy scrambled eggs.
SPINACH OMELET
A fluffy omelet packed with tender spinach and seasoned to perfection for a simple, nutritious breakfast.
MANGO-TANGO WAFFLES
Fluffy waffles topped with glazed mango slices, dried cranberries, and nuts for a tropical twist on a breakfast classic.
DINNER
CAJUN SALMON BITES
Seasoned Cajun salmon bites served with creamy sweet potato mash and steamed broccoli.
CHIMICHURRI CHICKEN
Grilled chicken topped with vibrant chimichurri sauce, served with grilled asparagus, sautéed vegetables, and crispy potatoes.
VEGGIE NOODLE SOUP
A light and nourishing soup with fresh vegetables and tender noodles in a savory broth.
BERRY BLISS TOAST
Vanilla lemon zest brioche French toast topped with berry compote and served with savory sausage links.
MOFONGO DE CAMARONES
A Puerto Rican classic made with mashed plantains and garlic, topped with sautéed shrimp in a savory sauce.
HARVEST STEAK PLATE
Grilled steak served with roasted butternut squash, chickpeas, and fresh zucchini.
GUAVA JERK CHICKEN & RICE
Jerk-seasoned chicken glazed with a sweet and tangy guava sauce, served with flavorful yellow rice.
BRUNCH/LUNCH/DINNER
GARBANZOS SALTEADOS
A simple and flavorful dish of sautéed chickpeas and spinach with garlic and spices.
HONEY CORNBREAD
Moist and golden cornbread sweetened with a touch of honey.
STEAK & SKILLET POTATOES
Pan-seared steak sliced over tender, golden skillet potatoes with sautéed onions and herbs.
LUNCH/DINNER
MANGO SALSA & PORK ENDS
Aldi’s smoky, ready-made burnt pork ends with fluffy rice and a fresh mango-pineapple salsa.
LOBSTER & QUINOA SALAD
Grilled lobster tail served over warm quinoa tossed with sautéed spinach, beans, corn, and zucchini.
SMOTHERED CHICKEN AND RICE
Tender chicken breasts simmered in a creamy garlic-spinach sauce, served with veggie-rice.
BRUNCH/LUNCH
CAJUN SHRIMP TRIO
Spicy Cajun shrimp, creamy mashed sweet potatoes, and sautéed kale for a flavorful meal.
CARIBBEAN COMFORT
Creamy, buttery grits topped with seasoned shrimp in a rich, savory sauce.
GOLD START
French toast infused with vanilla and cinnamon, served with glazed berries and fluffy scrambled eggs.
TUSCAN SALMON
Pan-seared salmon on a bed of creamy Tuscan-style pasta loaded with sun-dried tomatoes, garlic, and spinach.
CHICKEN NOODLE SOUP
Homemade chicken noodle soup - comforting, and loaded with tender chicken, hearty veggies, in a savory broth.
LOBSTER BURRITO BOWL
Lobster tail over seasoned rice with corn, black beans, sautéed peppers, and creamy avocado.
BRUNCH/DINNER
SHRIMP FIESTA SALAD
Colorful salad is loaded with seasoned shrimp, avocado, black beans, chickpeas, and sweet corn over fresh greens.
