SUMMER Breakfast Cornmeal, almond and flaxseed waffles with cashew nut cream and lemon zest, peach compote, grated nutmeg, fresh blueberries and buckwheat honey ~~~ Kale & banana smoothie
Lunch Roasted tomatillo, sweet 100's, cucumber and avocado gazpacho with a crispy caramelized onion and black olive flatbread with fresh basil and grated nut cheese ~~~ Hibiscus-lime cooler
Dinner Rice paper spring roll: Sunflower sprouts, nectarines, carrots, red leaf lettuce, ground toasted pistachios and a green goddess dipping sauce
Toasted quinoa, summer squash, Brandywine tomato and basil galette with roasted poblano-walnut pesto and toasted garlic chips
Dessert Lemon-basil sorbet, orange-almond florentine and caramelized bananas
FALL Breakfast Sweet breakfast quinoa, chia seeds, slivered almonds, medjool dates, apple-cinnamon cashew nut cream ~~~ Watermelon and guava cleanser
Lunch Heirloom tomato, roasted red pepper and smoked paprika bisque
Portobello mushroom and cannellini bean burger with roasted bell peppers and sautéed Swiss chard ~~~ Tomato, carrot, lemon & basil spritzer
Dinner Dino Kale, red cabbage, romaine salad with macadamia nuts and pomegranate seeds with a lemon infused olive oil, pineapple sage & tupelo honey vinaigrette
Smoked tempeh and potato sausage with whole grain mustard, pickled vegetables and a kamut-chicory and walnut pilaf
Dessert Grilled black mission figs, white chocolate tile, lavender honey corn cake and rosemary simple syrup
Lunch Curried pumpkin-butternut squash soup with toasted pumpkin seeds, curry leaf and coconut milk
Braised stuffed cabbage rolls of basmati, shiitake, carrots, spinach, swiss chard and ground peanuts, and a tamarind sauce ~~~ Minted apple cider
Dinner Ruby grapefruit, avocado, daikon noodle and watercress salad with a tangerine-mustard seed dressing
Mushroom, lentil and black rice galette with a macadamia nut cream, pinot-mushroom reduction, Celeriac and Yukon gold mashed potatoes
Dessert Dark chocolate-coffee pot de creme with a hazelnut lace cookie
SPRING Breakfast Carrot-Chayote-Corn fritters with cashew cheese and a sweet tomato relish ~~~ Fresh grapefruit & blood orange spritzer
Lunch Cream of asparagus soup with meyer lemon EVOO
White yam puree and vegetable stuffed poblano peppers with vegan cheese and a rich mole sauce
Dinner Chop salad of baby squash, carrots, cherry tomatoes, scallions, iceberg, snap peas, green beans, and marinated butter beans with basil-mint dressing
Fresh fava beans, grilled baby eggplant, portobella mushroom and roasted fennel rigatoni with toasted pine nuts and a clementine infused olive oil and balsamic drizzle
Dessert Strawberry gelato in blueberry tuille cone dipped in Valrhona bittersweet chocolate