Sample Menus
Appetizers and Sides
WATERMELON
Gazpacho with Crumbled Feta and Sprouted Pumpkin Seeds (Veg, GF)
HIMILAYAN TARTARY BUCKWHEAT
Blinis with Whipped Feta, Wild Alaskan Blueberry Jam and Broccoli Microgreens
MISO TAHINI
Kale Caesar Salad (V, GF)
GINGER BEET
Hummus with Crudités and Buckwheat Seed Crackers (V, GF)
cilantro, mint, butter lettuce with Sesame Ginger Dipping Sauce (V, GF)
SPRING ROLLS
Smoked Teriyaki Tempeh Spring, bell pepper, purple carrot,
cilantro, mint, butter lettuce with Sesame Ginger Dipping Sauce (V, GF)
VEGAN CEVICHE
edamame, shitake mushrooms, avocado, pickled onions, cilantro oil, lime
Soups
ANTI-INFLAMMATORY
turmeric, ginger, kale, golden beets, cauliflower, white beans
BUTTERNUT
roasted pear, cumin, coconut milk
CARROT GINGER
coconut milk, cilantro oil, thai spiced roasted cashews
Entrees
FLANK STEAK
chimichurri, roasted fingerling potatoes, local market vegetable medley
WILD CAUGHT SALMON
cilantro pepita pesto, sweet potato carrot puree, roasted broccoli
GINGER TURMERIC
crispy sprouted tofu, coconut rice, sesame haricots verts
CHIPOTLE PEACH
roasted chicken, spinach, crispy potato wedges
Brunch
FRENCH CREPES
fresh fruit, nutella, lemon sugar
QUICHE
spinach, roasted tomato, feta
COCONUT VANILLA CHIA PUDDING
berries, housemade almond granola, shredded coconut
Desserts
DARK CHOCOLATE MOUSSE
with Sour Cherry Compote and Sea Salt Pistachio Brittle (GF, DF)
SUMMER BERRY
Cardamom Crumble with Coconut Chantilly (V, GF)
PANNA COTTA
with Housemade Guerande Sea Salt Caramel (GF)
