Vegetarian. Homemade olive tapenade, crostini.

Di stefano burrata, pistachio crumble, arugula.

Individual portion.

Chopped romaine and arugula, cucumber, garbanzo beans, kalamata olives, feta, heirloom cherry tomato, radicchio, red onion, lemon and olive oil.

Vegetarian. Candied walnuts, gala apples, cranberries, shaved brussels sprouts, white balsamic vinaigrette.

Spinach, avocado, roasted bell peppers, zucchini and squash, pan-seared shrimp, lemon vinaigrette.

Grilled chicken breast, gala apples, blue cheese, walnuts and raisins, spring mix, white balsamic vinaigrette.

Spicy cucumber relish, chipotle aioli, brioche bun.

Zesty basil marinara, Parmesan, grilled bread.

Vegetarian. Vegetable ragout, organic quinoa, garbanzo and black beans, avocado, spring mix.

Wild mushrooms, truffle cream sauce.

Cabbage slaw, avocado, cilantro and pico de gallo.

Roasted with cranberries, almonds and sliced bacon.

Rosemary thyme tomato sauce, braised short rib.

Pesto genovese in cream sauce with spinach.

Wild mushrooms in cream sauce.

Vegetarian. Chile peppers and cherry tomatoes in zesty marinara.

Tender filet, potato mash, herb oil garnish, spiced broccolini.

Cooked sous vide, wrapped in prosciutto, truffle gnocchi, broccolini, mushroom Marsala sauce.

Mint-Infused pea purée, sautéed of wild mushrooms.

Mediterranean, Pan-Seared sea bass, spinach sautéed, heirloom cherry tomatoes, pine nuts, olives, capers.

Grass-Fed, apple wood bacon, chipotle aioli, arugula, provolone, tomato, caramelized onions, kettle chips.

Milk, butter, sea salt.

Shallots, mint, peas.

Garlic, olive oil.

Garlic, chili.