Flora

Pickled shallots, cashew feta cheese, arugula and rosewater vinaigrette. Vegetarian.

Smoked corn, pesto, white balsamic, arugula and mint. Vegetarian.

Smoked tomato and black bean salsa. Vegetarian.

Arugula, toasted almonds, red onion, basil and apple cider vinaigrette. Vegetarian.

Arugula, fennel fronds and lemon-thyme vinaigrette.

Red onion, capers, pickled mustard seeds, lemon and toast points.

Spiced pumpkin seeds and parsley oil.

Arugula, shaved red onion, toasted cashew and sherry-mustard vinaigrette.

Cashew curry sauce and toasted almonds. Vegetarian.

Spinach, caper berries, white bean and roasted tomato. Vegetarian.

Spicy peanut sauce, toasted sesame seeds, Thai basil, pickled shiitake, pickled chili's and charred scallion. Vegetarian.

Sriracha-ginger vinaigrette.

Spicy tomato and eggplant relish.

Charred broccolini, roasted pepper, confit garlic, charred shallot, lemon aioli and shaved radish.

Sunchoke puree and chimichirri.

Fries and purple cabbage and kohlrabi slaw. Vegetarian.

Black rice, burnt onion, shishito peppers, mushroom soy and horseradish. Vegetarian.

Asparagus, peas and sun dried tomato. Vegetarian.

Fire roasted tomato, hominy and pinto beans finished with fresh lime juice. Vegetarian.

Seasonal ingredients.

Vegan sour cream and scallion.

Vegan puffed pastry.

Mushroom, kale, red pepper and barley with mushroom gravy.

Roasted figs and roasted peaches tossed with mint and basil. Vegetarian.

Toasted hazelnut ice cream. Vegetarian.

Roasted persimmons and glazed walnuts.

Salted caramel drizzle.