Avocado, alfalfa sprouts, tomato, red onion and vegan aioli.

Local wagyu beef, smoked gouda and dijon micro greens.

Buffalo mozzarella, fresh basil and balsamic reduction.

Tandoori marinated, purple potatoes, brussels sprouts and fresh mint.

Asparagus, yuzu mushrooms, swiss and garlic umami sauce.

Almond truffled ricotta, seasonal vegetables and extra virgin olive oil.

Baby bok choy, Thai trinity spicy coconut curry.

Lemon-poppy quinoa tabbouleh, arugula, cherry tomatoes and hemp seed.

Penne pasta, spring peas and fresh herbs.

Artisanal greens, butternut squash, mulberries and champagne vinaigrette.

Organic berries, pickled red onion, pomegranate seeds, lemon poppy dressing.

Garlic croutons, cherry tomatoes and parmesan anchovy dressing.

Arugula and frisee, quinoa, truffle almond ricotta.

Kalamata olives, roasted vegetables, fresh mint and pesto on ancient grains.

Buttrenut squash, garbanzo and black beans, corn, poblano crema on ancient grains.

Fresh albacore tuna, turmeric ponzu, persian cucumbers and sow yum sauce.

Marinated tofu, rice noodles, bok choy, carrot, cashews and cilantro.

Coconut whip, fresh organic berries and vegan graham crust.

Flourless dark chocolate salted caramel and cacao nibs.

Organic berries and almond crumble.

Chef's choice of medjool and date truffles.

Chef's rotating quiche served with artisanal salad.

Soy chorizo, scrambled tofu, tomatillo salsa, corn and southwestern edamame salad.

Spinach, mushrooms, onions, goat cheese, served with chicken sausage and fruit.

Apricot and cherry compote, rolled oats, soaked almonds, fresh apples and dried fruit.

Mushroom asparagus, smashed avocado and tomato fig bruschetta.

Red beets, pineapple, lemon and apple.

Celery, kale, granny smith, cucumbers and ginger.

Carrot, orange, turmeric and mint.

Fresh citrus, agaze nectar, cold pressed cucumber.