Chicken breasts are butterflied and pounded thin then dredged in seasoned flour (buckwheat for gluten free version) and pan fried. A pan sauce is then made with the drippings, capers, butter, chicken stock, lemon juice, white wine and garlic. Served over a bed of gluten free or regular pasta with lemon slices and surrounded by asparagus.

Thick cut slices of eggplant are breaded and fried then layered with homemade marinara sauce, ricotta and mozzerella cheeses then baked until golden and bubbly.

A deep broth is created from starting with chicken stock, simmering lemon grass, lime leaves, shrimp shells, ginger, garlic and fish sauce then rice noodles are added, with shrimp, a few slices of a hot pepper (whatever looks good that day) mushrooms, cabbage, and cilentro then finished with a lime wedge on the side.