Shishitos & Blistered Tomatoes
Roasted and served with chili aioli.
Quinoa, avocado and sweet potato in a timbale stack, topped with sprouts.
Garlic Broccoli Salad
Tenderstem broccoli, garlic and endives topped with olive poppyseed dressing.
Wild Mushroom Crepe
Wild mushrooms, arugula and spinach in a crepe atop pea puree, topped with asparagus heads.
Chocolate Walnut Pavé
With raspberry coulis.