Parallel 33

with Three-Region Dipping Sauces

with Coconut Cream and Tarka Shallots

with Romaine, Cucumbers, Tomatoes, Carrots, Radish, Sumac and Crispy Naan Croutons

with Indian Spiced Pineapple-Currant Chutney

Bacon Accented Lentils, Red Kuri Squash, and Maple Braised Pearl Onion and Chantrelle Compote

(Daily) on Pickeld Ginger Rice, Local Farm Greens and Shallot-Sesame Coulis

with Mango, Cucumber, Ginger-Lime Dressing

Breast on Sage Scented Kabocha Squash, Spinach, Red Onion and Roasted Anjou Pear

with Roasted Artichoke Hearts, Grilled Asparagus, Spinach, Sunburst Squash and Cashews

Sweet Corn Polenta, Shiitake Black Bean Mushroom Compote, Organic Spinach

with Tunisian spiced Mango Cous Cous, Edamame and Tamarind Apple Currant Chutney.

Brined Double Cut Pork Chop, Ginger Apricot Glaze, Artichoke Hearts and Okinawa Potatoes

Roasted Tomato-Basmati Rice, Brown Butter Almond Sauce

with Napa Cabbage and Tomatillo Salsa

with Harissa Aioli.

with Pineapple Chutney.

starting @ 5 pm!!!

with Tahitian vanilla Bean Gelato and Raspberry Coulis

with Vanilla Rose Gelato

with Mixed Berries

with Honey Creme Anglaise, Lemons, Toffee Gelato

Try a rare Treat - Moroccan Mint Tea or Turkish Coffee (2 or more only)