Main Proteins:

Braised beef with cremini mushrooms and onions

Miso glazed salmon filet

Ginger sesame baked tofu

Citrus cilantro chili marinated chicken thighs- aji verde on side

Salads and sides:

Wild rice salad with cucumber, radish, edamame, green onions, and toasted peanuts- tamari ginger vinaigrette on side

Radicchio salad with shaved golden beets, carrot ribbons, blood orange, mint, toasted almonds, and shaved parmesan reggiano with a citrus vinaigrette

Spiced butternut squash with toasted pecans and feta on a bed of arugula

Kalamata olives, english cucumber, cherry tomatoes, feta, mint, and basil, extra virgin olive oil, balsamic reduction

Sautéd collards and shallots

Chili lemon broccolini

Crispy potato wedges

Basmati rice or quinoa

On the go snacks and sweets:

Seasonal veggie and herb frittata

Egg salad lettuce cups

Almond butter protein brownies (gf, df)

Banana bread (gf, df, vegan)

Oat peanut butter chocolate chunk cookies (gf, df)

Mixed nut, seed, and date protein bars (gf)

Dinner party

Starters:

Charcuterie board: prosciutto, calabrese, triple brie, aged cheddar, marcona almonds, cherries, and apricots

Rosemary focaccia with sun-dried tomato and basil whipped butter

Arugula, burrata, figs, pistachios, local honey and balsamic

Mains:

Grilled new york strip steak, yukon gold potatoes, and chimichurri (df)

Halibut, celeriac puree, asparagus, and grilled lemon (df)

Pan seared chicken thigh, chardonnay pan sauce, romesco cauliflower, broccoli sprouts

Dessert:

Flourless chocolate torte, vanilla bean ice cream, local blackberries (gf)

Peach galette with fresh whipped cream and mint

White chocolate raspberry vegan cheesecake (df, gf)

Dark chocolate almond butter cups (gf, df)

All ingredients are organic and sourced locally when possible. Gluten free, dairy free, vegan, vegetarian, and refined sugar free options are available upon request!

gf: gluten free df: dairy free