News

FEATURES 3/14 - 3/20

March 14, 2019

MUSHROOM SAUTÉ - oyster mushrooms, cremini mushrooms, white wine, garlic, parsley and crostini bread 9(v)

GOCHU BISCUITS & GRAVY - bok choy, gochugaru gravy, scallions. 12 (v)

SEARED AVOCADO SALAD - mixed lettuce, scallions, bean sprouts, Granny Smith apples, lemon vinaigrette, sunflower seeds. 11(v)(gf)

CAULIFLOWER TIKKA MASALA - curry made with coconut cream and spices. Served with choice of protein and choice of saffron basmati rice or whole grain brown rice. 16(v)(gf)

LEMON CURD PIE - berry-balsamic-coulis, macerated berries, mint. 7(v)
Desierto Verde:

LOCAL INGREDIENTS:

Desierto Verde:
pea tendrils, sun shoots

Myers Mushrooms:
oyster mushrooms

Forager Richard:
rosemary

REVOLVING WINES OF THE WORLD

AYA
Torrontés, Agentina
This white wine features an excellent balance between fruit and floral flavors
with an even acidity
11g 33b

IRANCY
Red Burgundy 2015, France
Aromas of fruit, wild strawberries, candied fruit with a vanilla touch at the finish
14g 42b

(v)- dish is or can be made vegan
(gf)- gluten free

AVAILABLE THESE DATES ONLY AND ARE LIMITED IN QUANTITY

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