First Course, Salad Starters

• Seasonal Fruit & Berry Quinoa Salad - avocado, mixed greens, fresh mint and parsley w/ lemon ginger vinaigrette.

• Watermelon & Strawberry Salad - Arugula, avocado,, glazed pecans, cucumber, scallions, fresh mint, balsamic reduction, and Olive Oil.

• Ancient Grain & Sweet Potato Salad - , avocado, arugula, carmalized onions, baby tomatoes, cucumber, cilantro, and avocado lime dressing.

• Thai Chili Coleslaw - Mixed cabbage, cucumber, scallions, sesame seeds, sweet Thai chili vinaigrette

• Marinated Tomato & Fresh Herb Salad - Seasonal tomato medley, fresh mint, dill, chives, Italian parsley, champagne vinaigrette, cracked black pepper, sea salt, and Extra Virgin olive oil.

Entree Salads

• Mixed Berry Salad - avocado, seasonal berries, chili glazed walnuts, mixed greens, fresh mint w/ raspberry sorbet vinaigrette

• Marinated Vegetable Salad - , Roasted zucchini, chili cauliflower, balsamic onion, maple carrots, sweet peppers, baby tomatoes, mixed greens, avocado w/ champagne vinaigrette.

• Cajun Cobb - romaine, blackbeans, roasted corn, avocado, tomatoes, cucumber and, red pepper vinaigrette.

• Chili Garlic Udon Noodle Salad - Sweet chili vinaigrette, cucumbers, scallions, red pepper, cilantro, and fresh mint.

• Marinated Farro, Mozzarella & Charred Pears - Apple balsamic, arugula, carmalized onions, fresh parsley, and Extra Virgin olive oil.

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** ADD YOUR CHOICE OF: Dry Rubbed Chicken Breast | Thai Chili Glazed Salmon | Seasoned Jumbo Shrimp | Marinated & Seared Tofu **

Soups / Gazpacho

• Roasted Tomato Gazpacho - Avocado Relish, Extra Virgin Olive Oil

• Mystic Udon - Matcha green tea & miso broth, Udon noodles, seasonal vegetables, choice of marinated tofu, chicken, or shrimp

• Spicy Shrimp & Turkey Kielbasa Soup - Cajun tomato broth, celery, onion, green pepper, Zucchini.

• Mediterranean Lentil Soup - Garlic, carrots, onion, spinach, coriander, cumin, aleppo, parsley, vegetable broth, fresh lemon

• Corn & Poblano Chowder - Garnished with roasted corn, poblano, onion, potato, and roasted garlic olive oil.

First Course, Starters

• Shrimp & Grits - Cajun spiced shrimp, parmesan, zucchini, tomatoes, fresh parsley, and spiced olive oil.

• Pomegranate Shrimp Martini - Sweet potato succatash, and decorative avocado.

• Marinated Tofu & Avocado - Chili garlic soy, scallions, cilantro, and sesame seeds.

• Beef Tataki w/ Ponzu Glaze & Garlic Chips - Spiced and seared beef filet, cucumber salad, and scallions.

• Crispy Brussels Sprouts, Turkey Kielbasa & Sweet Potatoes - Fresh Thyme, dash of maple, and olive oil.

Plant Based Protein - Entree's

• Plant Based Charcuterie - Sweet chili glazed tofu, marinated quinoa, roasted brussels, sweet potato, broccolini, charred corn, seared avocado, Extra Virgin olive oil.

• Vegan Moroccan Tagine - Chickpeas, Onion, red bell pepper, crushed tomato, sweet potato, zucchini, Harissa, cous cous, pita, and herb salad.

• Braised Vegetable Pot-au-Feu - Cauliflower wedge, mushrooms, red onion, potatoes, baby carrots, asparagus, lentils, vegetable brodo, baked garlic crostini's.

• Creamy Coconut Polenta w/ Red Curry Tofu - Roasted mushrooms, chickpeas, garlic spinach, Extra Virgin olive oil.

Entree's - High Protein

• Sweet Thai Chili Glazed Salmon - Jasmine rice w/ scallion egg, and garlic asparagus.

• Blood Orange Blackened Scallops - Roasted mushroom and spinach risotto, charred carrots, and zucchini.

• Pan Seared Filet of Beef - Caramelized yukon potatoes, braised red onion, and garlic spinach.

• Chicken Tinga (Slow Braised Chicken) - Black bean and poblano succatash, lemon jasmine rice, chipotle salsa, and avocado.

• Spicy Seafood & Tofu Stew - Halibut, shrimp, scallop, mussels, tofu, onion, tomato, Korean pepper flakes, spinach, scallion rice, and broccolini.