Sample menus

Mixed greens, sunflower sprouts, strawberries and goat cheese crumbles dressed in a white balsamic strawberry viniagrette

Topped with chimichurri and pickled boiquino peppers  Roasted carrots and radishes. Charred sweet onions.

Toasted pistachios and cashews stuffed into halved peaches with wildflower honey and lemon. Topped with cardamom whipped cream.

Garlicky chili dressed cannellini beans with blistered cherry tomatoes and herbed feta. 

Shaved zucchini and yellow squash tossed in lemon vinaigrette with burrata topped with olive oil and dill. 

Radish, shishito peppers and sweet onions pan fried with potato gnocchi and beef bacon. Topped with poached egg.

Rainbow quinoa with sweet corn, shelled peas and roasted red pepper. Tossed in  chili and lime dressing.

Black pepper crusted seared rare ahi tuna. Sesame vinaigrette dressed daikon, cucumber and golden beet noodles.

Fresh summer berries and bright lime churned and chilled, served with candied lime and a touch of sea salt.