Vegetarian

Mexican Esquites

Mixed Greens with Miso Vinaigrette

Vegan ‘Caesar’ Salad with Crispy Capers & Chickpeas

Mediterranean Zucchini w/ Minted Whipped Feta

Warm Balsamic Marinated Mushrooms

Lettuce Cups w Vegan Cashew ‘Ricotta’ & Mushroom Duxelle

Onion Cups with Pecorino Romano

Polenta

Warm Crispy Rice Summer Squash Salad

Banana Bread w/ Olive Oil Ice Cream

Crispy Roasted Potatoes

Roasted Squash with Salsa Verde

Citrus + Herb Salad

Quick & Easy Overnight Oats with Figs

Greens with Rouille Dressing

Microgreen Salad

Beet, Caraway, and Goat Cheese Bread

Brussel Sprouts w/ Black Garlic Brown Butter

Trumpet Mushroom ‘Scallops’ w/ Brown Butter & Thyme

Crispy Baby Artichokes

Avocado Toast w/ Chili Crisp Egg & Pickled Carrots

Crispy White Miso Chocolate Chip Cookies

Crispy Polenta with Mushroom Ragu

Endive with Maple Walnut Butter

Miso Glazed Radish

Delicata Squash with Spiced Buttered Pistachios

Delicata Squash Onion Rings

Sweet Potato Chips with Pesto’d Labneh

Green Deviled Egg

Celery and White Bean Salad

Mint Pesto

Pickled Red Onions

Lima Beans

Green Tahini Sauce

Spinach & Potato Frittata

Cauliflower Three Ways

Roasted Squash with Whipped Goat Cheese

Miso Braised Leeks

Miso Butter Onions

Pan Roasted Asparagus w/ Poached Egg and Miso Butter

Roasted Artichoke with Lemon Garlic Aioli

Braised Leeks with Burrata and Salsa Verde