Summer Days
Appetizer
Grilled Peach Caprese Skewers
with watermelon balls
& balsamic reduction
with watermelon balls
& balsamic reduction
Salad
Shaved Brussels
Sprout Caesar Salad
with toasted
hazelnuts and
ricotta salata
Sprout Caesar Salad
with toasted
hazelnuts and
ricotta salata
Main Course
Wild King Salmon
with tarragon salsa verde
parmesan fingerling potatoes
with tarragon salsa verde
parmesan fingerling potatoes
Dessert
Raw Hazelnut Truffles
Autumn Harvest
Appetizer
Stuffed Mini Sweet Peppers
with quinoa &
veggies
with quinoa &
veggies
Salad
Chopped Fiesta Salad
with black beans, pickled onion &
preserved lemon
with black beans, pickled onion &
preserved lemon
Main Course
Chicken Chili Verde
with poblanos,
great northern beans &
queso fresco
with poblanos,
great northern beans &
queso fresco
Dessert
Mexican Wedding Cookies
Winter Nights
Appetizer
Root Veggie Brodo
with woody herbs
with woody herbs
Salad
Grilled Beet Trio
with escarole & goat cheese
with escarole & goat cheese
Main Course
Pulled Turkey Brisket
with white truffle artichoke potato mash & braised winter greens
with white truffle artichoke potato mash & braised winter greens
Dessert
Citrus Buckwheat Bars
with coconut flour crust
with coconut flour crust
Spring Fling
Appetizer
Mini Crab Cakes
with vegan scallion aioli
with vegan scallion aioli
Salad
Purple & Lacinato Kale
with watermelon radish
maitake shrooms
with watermelon radish
maitake shrooms
Main Course
Parmesan Crusted Local Lamb Riblets
with light creamed
spinach & purple sweet potato coins
with light creamed
spinach & purple sweet potato coins
Dessert
Personal Chocolate Cheesecake