fall menu lamb osso bucco

Fall Menu

Lamb Osso Bucco
Grass-fed lamb shank slow cooked in red wine and chicken stock with organic carrots, celery, onion, garlic, fresh thyme, oregano, rosemary, black pepper, dried bay leaf, lemon zest and a splash of red wine vinegar. Finished with a gremolata sauce of fresh mint leaves, raw garlic, nutmeg, clove, and organic olive oil. Served over mashed potatoes with grilled rustic bread.
Seafood Chowder
Fish and shrimp cooked with rendered bacon, diced organic carrots, sweet onions, celery and organic yukon gold potatoes, clam juice, milk, cream, spices traditional to shrimp and crab boils, fresh oregano, thyme and bay. Garnished with fresh parsley garnish. Gluten Free.
Sweet Potato, Carrot & Red Curry Soup
Sautéed local sweet potatoes, organic carrots, jalapenos, onions and garlic are simmered in scratch made vegetable broth with red curry, chili sauce, bright herbs including fresh ginger, lemongrass, kaffir lime leaves and cilantro. Finished with a splash of rice vinegar and pureed until velvety and smooth. Garnished with fresh cilantro. Vegan and Gluten Free.
White Beans & Collards
Creamy white cannellini beans and collard greens slow braised in scratch made organic tomato-based broth with sautéed turkey bacon, sweet yellow onions, garlic, red bell pepper, smoked paprika, scratch made chicken stock. Finished with a splash of apple cider vinegar and a pinch of nutritional yeast. Gluten Free.
Red Lentils & Black Beans
Red lentils and black beans tossed with crisp raw celery, bright cherry tomatoes, fresh green onions, hand chopped cilantro and our scratch made harissa sauce. Vegan and gluten free.
Antioxidant Salad
Hand sliced apples, orange segments, artisan lettuces, organic baby kale, sliced cucumbers, raw walnuts, crisp celery, mint leaves, house pickled onions, sweet grapes, scratch made mint-lemongrass vinaigrette. Vegetarian.
Apple, Acai & Beet and Pomegranate Cranberry Replenishers
Whole beets and organic carrots juiced and then pureed with acai, organic apple juice, ground ginger - lightly sweetened with stevia.

Whole raw cranberries pureed with pomegranate, organic apple and orange juice, and fresh pressed ginger- no sugar added.
Red Velvet Parfait
“Red Velvet” cake layer made with pureed raw red beets, dates, almond flour, vanilla bean, coconut and cocoa powder. Topped with a layer of “frosting” made of pureed soaked raw cashews, maple syrup, agave, lemon juice, vanilla, coconut and a pinch of sea salt. Individual parfait is topped with seasonal fruit and edible flowers. Gluten free, raw and vegan.
Fresh Apple Layer Cake
Apple-walnut cake layers with cinnamon, turmeric, vanilla, layered with caramel cream cheese buttercream, with a caramelized apple garnish.




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Fall Menu

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Urban Plates summer menu