Blue Vervain

potato dumplings with brown butter rosemary sage sauce

with honey thyme cider sauce

shrimp 'cooked' in lemon and lime juice with bell pepper, red onion, basil and cilantro on cucumber and toast points

thin slices of yellowfin tuna with cucumber salad, sushi rice and wasabi mayo

thin slices of cured and seared beef tenderloin topped with microgreens, parmesan, capers and lemon mustard vinaigrette, served with toast points

with fresh bread

mixed greens with parmesan, olive oil and balsamic vinegar

mixed greens, granny smith apples, walnuts, buttermilk blue cheese and apple vinaigrette

bibb lettuce with red onion, hard-cooked egg, tarragon, croutons and hot bacon dressing

French green beans in cream and red wine vinegar with microgreens on tomato tartare and chive oil

hand-crafted pasta stuffed with sweet potato walnut filling, topped with brown butter sage sauce and rosemary cream

grilled chicken breast in coconut curry marinade with mango cucumber slaw and jasmine rice, topped with spicy peanut sauce. Substitute sauteed mushrooms of the day for chicken

sauteed chicken breast or salmon fillet in white wine herb sauce with seasonal vegetables and roasted yukon gold and blue potatoes

grilled marinated trout topped with toasted almonds, shallots and scallions with seasonal vegetables, jasmine rice and sesame ginger dipping sauce

pan-seared sea bass fillet with seasonal vegetables, yukon gold and blue potatoes and citrus chimichurri

pan-seared spice-rubbed pork tenderloin with seasonal vegetables, yukon gold and blue potatoes and Jalapeno applesauce

pan-seared steak with seasonal vegetables, yukon gold and blue potatoes and chimichurri