Organic mixed greens, massaged kale, Mary’s free-range chicken, feta, roasted butternut squash, Granny Smith apples & toasted pumpkin seeds with curry maple vinaigrette.G
Massaged kale, Mary’s free-range chicken, Asian pear, Point Reyes blue cheese, shaved Brussels sprouts, toasted almonds, red cabbage & rainbow carrots with pomegranate vinaigrette.G
From Roland Passot: La Folie Restaurant
Classic Duck Confit in a savory French Lentil soup. Garnished with gravy and crispy duck cracklings.
From Tony Wu: MY China
A nourishing hot & sour soup loaded with chicken, egg, wood ear and enoki mushrooms.
From Tim Archuleta: Ichi Sushi
Roasted kabocha squash pureed in a nourishing kombu broth.Garnished with furikake, togarashi and shiso oil.
From Arun Gupta: Dosa Restaurant
A vegan, Indian, roasted carrot bisque seasoned with turmeric, ginger and Anaheim chilis. Garnished with candied walnuts.
Mary’s free-range chicken, smoked Gouda, arugula, cilantro, cranberry beet relish & basil pesto on rustic pain levain.
Seasonal Grain Bowls
Cauliflower rice, tri-color quinoa, artichoke hummus, feta, shaved Brussels Sprouts, cranberry beet relish, arugula & toasted pumpkin seeds with pomegranate vinaigrette.G