Fried calamari with a sweet chili sauce, garnished with scallions, cilantro, and sesame seed-seaweed sprinkle.
Classic hummus garnished with cilantro and olive oil, served with toasted lavash.
Triple citrus (grapefruit, navel orange, and blood orange) and baby kale salad with roasted red and golden beets, shaved fennel, crushed pistachios, and white wine vinaigrette. Garnished with micro greens.
Grilled Flank Steak
Infused with a sweet and tangy Asian-inspired marinade, then grilled, and topped with crispy onion tumbleweeds. Plated with a carrot-ginger purée, and drizzled with scallion oil.
Blackened shrimp skewers with grape tomatoes, atop avocado-corn salsa, served with a black bean purée.
With cauliflower-vanilla purée, roasted cauliflower, beet micro greens, and a mushroom demi-glace.
Rack of Lamb
Garlic and rosemary crusted rack of lamb, with cremini mushroom risotto, mint-pea purée, and micro greens.