Sous vide chicken breast, roasted organic beets, Laura Chenel goat cheese with black truffle, bee pollen and toasted pecans.

Served chilled with pickled green strawberries, smashed black beans, charred greens and chimichurri.

Mary's Chicken sous vide, minted quinoa and heirloom tomato confit.

Hodo Soy Tofu, shiitake mushrooms, sesame, heirloom carrots, homemade red cabbage kimchi, cucumbers, sprouts and organic kochujang.

Selva Shrimp, blistered shishito peppers, black garlic and yuba skin with sea beans.

with 72% Valrhôna chocolate, cocoa nibs and matcha.

Known as a "Yin" or "cooling tonic" chrysanthemum flowers steep a golden infusion with notes of mint and honey.

Considered a natural healing infusion, this generations old recipe has hints of herbal sweetness with mild floral notes.

We blend rose buds and single origin Oolong tea. Soft notes of luscious sweet rose with an herb botanical finish.