2020 0727

Miso Braised BEEF short ribs.  Cornmeal Hoecakes with Kimchi & nori crunch.  Smashed Cucumbers.

Spinach, Mushroom & prosciutto stuffed PORK tenderloin.  Chevre Mashed Cauliflower.  Balsamic Fig pan sauce.

Grilled za’atar CHICKEN thighs. Asparagus, Leek and potato salad. Heirloom tomato & cucumber salad.  

Seared SCALLOPS in Spanish Romesco sauce (roasted red peppers, hazelnuts, sherry vinegar & smoked paprika).  Zucchini noodles with toasted almond pesto.  Tomato rubbed Baguette. (Can sub other white fleshed fish)

Moist SALMON burgers on housemade sesame brioche buns. Local Leaf lettuce, Heirloom tomatoes, avocado & scallion aioli for delicious sandwich layering. Red cabbage & quinoa salad with lime vinaigrette.

Garlic scape & shredded halloumi quinoa cakes. Arugula Pesto.  Spinach & pecan salad with roasted pepper vinaigrette.  

Roasted Whole Cauliflower in creme fraiche, garlic and herb marinade. Garlic hummus.  Pickled Jalapeno slices.  Yogurt flatbreads.