erin's favorite entrees

  • Buckwheat Berry Pancakes

    Breakfast

    Buckwheat Berry Pancakes

    Prepare to love breakfast with these healthy and delicious buckwheat berry pancakes served with a rich and colorful blueberry and strawberry compote, with a hearty side of Canadian bacon.

  • Lunch

    Pork Tenderloin in Asian Plum Sauce

    These tender pork slices are covered with a delicious Asian plum sauce, and served with tossed vegetables over tasty rice noodles and a colorful helping of sugar snap peas.

  • Dinner

    Chicken Stuffed with Brown and Wild Rice

    This grilled and oven-roasted chicken breast is served with brown rice, and a colorful portion of baby peas and shoestring carrots, and served with a side of hearty and robust Ratatouille.

  • Lunch

    Moroccan-Inspired Chicken

    This hearty and flavorful grilled chicken breast is served atop of a steamed serving of brown lentils, poached with bay leaves, and accented by toasted almonds, raisins, onions and a lime-infused sauce.

  • Dinner

    Broccoli and Beef

    These thin and tender medallions of beef are topped with a slow-simmered sauce, made with fresh ginger, sesame oil and rice wine vinegar, served with a side of brown rice with vegetables and broccoli.

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signature entrees

  • Odyssey Chicken Crepe with Waldorf Apples

    Breakfast

    Odyssey Chicken Crepe with Waldorf Apples

    These delicious and hearty crepes are filled with grilled chicken breast, dried red onions and spinach, and bound with a feta-cheese bechamel, with a serving of cinnamon roasted apples.

  • Lunch

    Chicken Stuffed with Spinach and Feta, Served with Pomodoro Sauce

    This lean chicken breast is stuffed with a blend of spinach and feta cheeses and served with a hearty Pomodoro sauce, with a delicious side of mashed eggplant and wheat penne.

  • Pork Tenderloin with Olive Tapenade

    Dinner

    Pork Tenderloin with Olive Tapenade

    This slow-roasted pork tenderloin is garnished with a mixed olive tapenade, presented over toasted saffron orzo pasta, and served with emerald green asparagus spears.