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 Nut-wild rice Pilaf 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
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
WINTER Breakfast Buckwheat pancake (buckwheat, rice flour, applesauce, vanilla, coconut oil) with Apple-Pear Compote topped with toasted almonds Chai tea almond latte 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
