2020 0817

Tender PORK & sesame meatballs.  Ginger Chili Broth.  Soba noodles.  Steamed bok choy, baby corn & julienned red pepper. (can be made vegetarian)

French Bistro Coq au vin: Organic farm CHICKEN braised in Burgundy wine with root vegetables. Mashed celeriac.  Asparagus bundles wrapped in prosciutto. 

Wild caught Coho SALMON. Preserved Lemon Aioli.  Beluga Lentil & pancetta ragu.  Swiss chard & leek saute with walnut crumble.  

Grilled SHRIMP Skewers. Chipotle Aioli Dipping sauce.  Sweet potato Tex Mex salad: roasted sweet potato, avocado, black beans, pepitas, cilantro & pickled red onion slices. (Can be made vegetarian with mixed summer squash & marinated tofu/tempeh skewers)

Roasted TOMATO Tart: Buttery shortcrust filled with sweet heirloom tomatoes in a chevre custard.  Little Gem wedge salad, smoked pecans, caramelized red onion, avocado vinaigrette. 

Chipotle PORTOBELLO Tacos. Vegan cilantro crema. Avocado.  Pickled onions.  Small Corn tortillas.   Black bean and Cauliflower salad.