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.
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.
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.
Cantaloupe Pineapple Mango Replenisher
Refreshing combination of whole cantaloupe, diced pineapple and mango blended with organic apple juice.
Green Superfood Replenish
Fresh celery, cucumber, baby kale, parsley, ginger, pineapple, organic apple and lemon juice blended with organic chia seeds.
Coconut Lemon Cake
Coconut cake layers with lemon curd, coconut cream frilling, lemon frosting and toasted coconut.
Fresh Apple Layer Cake
Apple-walnut cake layers with cinnamon, turmeric, vanilla, layered with caramel cream cheese buttercream, with a caramelized apple garnish.