Served with hot mustard drizzle.

Served with flatbread and olives.

Served with truffle butter and garlic aioli.

Served with verde farms pea shoots.

Harissa glazed beets and toasted sesame.

Haricot vert, baby tomatoes, fennel, gorgonzola and basil vinaigrette.

From the truffle cheese shop selection of goat, brie, bleu and chefs choice with fig jam.

Served with arugula, jumpin good goat cheese, pistachios, apples and 4 citrus vinaigrette.

Served with honey-lime dressing.

Served with loch duart salmon, olives, asparagus, potatoes, hard-boiled egg and sherry vinaigrette.

Served with hummus, cucumber and yogurt dressing.

Served with gruyere bacon bleu cheese compote.

Served with cilantro slaw, chipotle crema and avocado.

Served with jerk bbq sauce and grilled pineapple slaw.

Served with flatbread and tzatiki sauce.

T bones, marinated eggplant salad, chickpeas, feta, olives and pomegranate reduction.

C&r farms cherry mustard, pickled watermelon rind chutney and sweet corn custard.

Tofu, shiitake mushrooms, farmers market vegetables and crispy egg noodles.

Pei mussles, imv linguica sausage, corn, gold potatoes, fresnos, parsley and sherry butter.

Panzanella salad, green olives, baby tomatoes, fresh mozzarella and mint pesto.

Served with grilled artichoke, falafel, hummus, harissa, olives, flatbread and seasonal vegetable.

Grilled nectarines and ginger-thyme vinaigrette.

Served with raspberry creme anglaise.

Served with chef's choice ice cream or vanilla bean.

Served with basil-chocolate chip ice cream, chocolate sauce and strawberries.

"leopold bros" orange liqueur, cocoa chantilly and almonds.

Greek yogurt caramel and apricot jam.

From the ice cream alchemy in boulder.