Dinner / Entrees

with sweet gem lettuce with cabbage, snap peas, and spicy toasted almonds, ginger curry vinaigrette, lemon cucumber salad, sesame and black bean dressing (halal)

with kale, honeycrisp apple, charred citrus vinaigrette, pearl couscous, sweet pepper, shaved broccoli, mint pesto, and a marinated beet relish

with roasted potato salad and pickled vegetables

with meditaerranean green beans, blackened cocktail tomatoes, garlic confit, black eyed pea salad, Persian cucumber, sweet pepper, and rice vinegar

with garlic-parsley mashed potato crust, served with horseradish sauce, broccoli salad, pine nuts, California golden raisins, caramelized baby carrots, and cipollini onions

with nettle and dried lime salsa verde, served with caramelized shallots and pomegranate, roasted beets, coriander pickled onion, saffron basmati rice salad, fresh selling peas, lemon, and pumpkin seed muhammara

with cashew-coconut salad, rice, red cabbage, ginger, sweet peppers, cilantro, mint, ginger-sesame dressing, and cold soba noodles

with smoked ancho aioli, southwestern corn salad, tomatoes, black beans, cucumber, cumin dressing, sweet potato cakes, and avocado butter