In honor of the fifth anniversary, Matz has re-tooled the Books & Books menu adding a selection of new vegan specials includes Grilled Organic Tofu & Avocado Salad, a Vegan Platter of grilled marinated organic tofu, black & white bean salad, roasted sweet potato salad, black bean hummus and grilled corn salsa, and Roasted Broccoli served with Organic Quinoa Gallo Pinto, quinoa cooked with organic red beans. Salads are fresh and plentiful, such as the Seared Tuna Nicoise, Pan Asian Chicken, and Tropical Salad, featuring grilled shrimp, crumbled blue cheese, avocado, black beans & mango on mixed field greens.

SUMMER BREEZE MENU
3-Course Menu | served daily, July - September

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LUNCH | $18.09
(tax & gratuity not included)

Start
Tomato & Cucumber Gazpacho
Mixed Green & Tomato Salad - served with our house Dijon dressing

Main
Mediterranean Chicken Salad
grilled chicken breast, carved and served with feta cheese, cucumber, red peppers,
sweet red onions & kalamata olives on a bed of mixed baby greens tossed in balsamic vinaigrette
Tofu & Wild Mushroom Stir-Fry
tossed with green beans, carrots & Asian Dressing and served in a large bowl with couscous
Pan Fried Grouper Sandwich
tomato, lettuce, onions and cumin-Creole mayo on the side with mixed greens

Sweet
Vanilla Ice Cream served with fresh melon, pineapple & blueberries
Fresh Fruit Salad served with honey-lime-mint on the side
Key Lime Pie served with mango puree

DINNER | $28.09
(tax & gratuity not included)

Start
Roasted Pear, Blue Cheese & Chipotle Pecan Salad
Grilled Portobello Mushroom stuffed w/Queso Blanco Salsa
Tropical Fish Ceviche

Main
Plantain & Herb Crusted Tilapia w/Tropical Fruit Salsa
with grilled vegetables & sweet potato fries
Grilled “All Natural” Free-Range Chicken Churrasco
with cranberry-lime sauce, grilled vegetables & tostones
Spinach & Portobello Mushroom Ravioli
with fire-roasted tomatoes, olives, capers topped with crumbled feta cheese & chopped basil

Sweet
Vegan Vanilla Cake
Cream Cheese & Coconut Flan served with guava garnish
Key Lime Pie served with mango puree