Green Dragon Sushi Delight

Avocado and Cucumber Sushi topped with Sun Dried Tomatoes and Sesame Seed; Mustard Eyes for the Dragon. Sauce is Tamari-based.

Plantain Salad with Goat Cheese

Salad of mixed greens, sun-dried tomatoes, boiled plantains; topped with goat cheese and a vinaigrette dressing.

Baked Basil Salmon

Salmon strip baked with Basil; side of Quinoa; slowly steamed Brussels Sprouts on the side.

Irish Farm

Marinade of celery and cottage cheese surrounding vegetarian sausage.

Gloucester Scallops

Steamed Scallops cooked with peanut butter sauce; side of pan-roasted chopped eggplant, cucumber and zuccini; own rice topped with mushrooms.

Everything Roasted

Oven-Roasted Steak; side is mashed yellow peppers and orange zest  topped by grapes; baked potato stuffed with peas; everything roasted together.

Brazilian Coconut Eggplant Dish

Stuffed Eggplant; filling is peppers, crushed sesame and pumpkin seeds. Sauce is tomato pureed, steamed brown rice cooked with coconut water.

Safari Chicken

Poached Chicken Breast with Lima Beans; Brown rice with African spices.

Rice Pilaf with Tomatillos

Pilaf Rice molded; resting on steamed spinach, tomatillos, garlic and dill. Sauce is chilli based.

McGyver Salmon

Wild Atlantic Salmon crumbled, tossed on wild rice with side of mushrooms; yoghurt as a side and lightly peppered overall

Baked Apple Candy Cane Dessert

Baked Apples topped with Yoghurt and grounded Candy Cane and Organic Soy Crackers. Sauce simmered from baked apples, cinnamon and brown sugar.

Vegetarian Kale dish with Yams

Pan salted Kale mixed with Beets and Carrots. Yams are baked; lightly peppered over entire dish.