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)
Menu for Parallel 33 provided by Allmenus.com
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