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May FEATURED Platters Menu

Platter: Full serves 30-40 • Half serves 15-18 • Third serves 5-10

Salad: Full serves 18-20 • Half serves 10-12 • Third serves 3-4

May 13-17

Teriyaki Chicken

slow cooked chicken thighs marinated in teriyaki sauce

Full $175; Half $100; Third $75

Mixed roasted vegetables

roasted broccoli, carrots, red onions, and bell peppers tossed with a teriyaki sauce

Full $125; Half $75; Third $45

Vegetable Fried Rice

Full $75; Half $50; Third $30

Cabbage noodle salad

red cabbage, carrot, edamame, and soba noodle with ginger-sesame dressing

Full $100; Half $75; Third $45



May 20-24


Korean marinated slow cooked beef

Full $275; Half $175; Third $100

Rice pilaf

green peas rice pilaf

Full $75; Half $50; Third $30

Sauteed vegetables

sauteed red and green cabbage, carrots, and green beans

Full $100; Half $75; Third $45

Spinach salad

pear, red onions, walnuts, feta, and red wine vinaigrette

Full $75; Half $50; Third $30

May 27-31

Chicken kiev

Chicken breast stuffed with goat cheese and kale

Full $225; Half $150; Third $100


zucchini, summer squash, eggplant, roasted in a tomato sauce

Full $100; Half $75; Third $45

Pakistani potatoes

roasted potatoes in Pakistani spices

Full $75; Half $50; Third $30

Caesar salad

classic caesar salad with romaine lettuce, parmesan cheese, croutons, and creamy caesar dressing

Full $75; Half $50; Third $30


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