DINING

Served on fried tortillas with slice avocado, chipotle mayo, & pickled onions.

Puff pastry dough, garnished with balsamic glaze, pine nuts & rosemary.

Served with fresh mozzarella balls, basil, & balsamic glaze.

Fresh sourdough baguette toasted & served with whipped honey peppered goat cheese.

Served with cherry tomatoes, cherries, fresh burrata, & toasted pumpkin seeds, with a fig balsamic vinaigrette on a bed of spring mix.

Charred blood orange, avocado, burrata, toasted pine nuts, on a bed of spring mix, & dressed with a tangerine balsamic vinaigrette.

With fresh cherry tomatoes, avocado, caramelized red onions, toasted pepitas, crumbled cotija cheese, on a bed of butter lettuce, & a cilantro lime dressing.

Twist on the classic. Served with pancetta, garbanzo beans, fresh grated Parmesan, fresh croutons, on a bed of kale and romaine lettuce, & dressed with an avocado Caesar dressing.

Served with sautéed shiitake mushrooms & carrot ginger purée.

Rosemary & thyme basted, served with creamy mushrooms & roasted potatoes.

Served with Chermoula sauce & spice roasted pomegranate carrots, on a bed of couscous.

Served with homemade pine nut relish & honey glazed roasted brussel sprouts.

Freshly baked, zested with lemon & served warm with vanilla ice cream.

Warm puff pastry, tossed in brown sugar & drizzled with local honey.

Ooey gooey & so delicious, served warm raspberry compote.

Freshly baked, drizzled with maple icing and maldon salt