Lunch Menu

March 2018

 

Focaccia: Fennel, Salted Lemon Preserves

Salad Dressing: Smoked Tangerine Vinaigrette

Vegetarian: Herb Crusted Tofu, Sprouted Peas, Roasted Cauliflower, Avocado Mousse

Fresh Catch: Lemongrass Rub, Wood Fired Beets, Purple Daikon, Carrots, Curried Vegetable Pan-Sauce

Chicken: Tangerine-Allspice Rub, Roasted Sweet Potato & Rutabaga

Dessert: Coffee Cherry Chocolate Decadence, Banana, Avocado, Cherimoya, Tangerine