Our beer-infused pizza dough baked with garlic herb butter sauce and a melty blend of mozzarella and provolone. Served warm with ranch and marinara for dipping.

A 6 oz soy-marinated, breaded chicken cutlet sautéed with onions, peppers, scallions, and cashews, finished in an orange honey glaze and served over fragrant jasmine rice.

Two 4 oz marinated pork loin medallions grilled and topped with fresh pineapple salsa, served over jasmine rice with the vegetable of the day.