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smooth carrot soup topped with black bean salsa
beets, goat cheese, blackberry-balsamic vinaigrette
brie, strawberries, almonds, honey-mustard vinaigrette
raw tuna marinated with onion, cilantro, lime and horseradish, tomato, celery (may be made with tofu to be vegan, please specify)
with corona, lime, cilantro and salt
fresh sardines cooked and served with a mint, olive, walnut and feta salsa, lemon olive oil
served with marinara and parmesan
with strawberry tabbouleh, yogurt-mint sauce
with watercress, beets, mustard balsamic vinaigrette and garlic potatoes
served rare with white bean-rosemary hummus, roasted peppers and walnuts
with grilled asparagus, horseradish sour cream, chives and potatoes
kamut pilaf: dried apricot and cherries, pistachio, green beans, lemon dressing
fiddlehead ferns, wheat berries and mushroom, rosemary sauce
tofu multi grain cake with sour cream horseradish and marinated carrots
with green pea puree, goat cheese and truffle oil
organic mixed greens, beets, asparagus, carrots, almonds, mustard balsamic vinaigrette
with ice cream.
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