Massaged kale, Mary’s free-range chicken, uncured bacon, toasted almonds, breadcrumbs & aged Parmigiano-Reggiano with honey Dijon vinaigrette.
Crisp romaine, oak roasted Norwegian salmon, beets, candied walnuts, Pt. Reyes blue cheese, corn, shredded cabbage & carrots with Champagne vinaigrette.
A rich coconut curry with pulled chicken, red peppers, and roasted and chopped cashews; served with noodles from the sea.
Kale, cauliflower and mushrooms oven charred and simmered with peppers, chipotle, Mexican spices and browned chorizo.
A traditional coconut yellow curry enriched with cauliflower and sweet potatoes blended into the broth. Tasty bites of chickpeas, sweet potatoes, and pea tendrils finish the soup.
Tri-Color carrots, onion, celery root, red lentils, tomatoes, and ginger are simmered with our own ras el hanout seasoning blend and then finished with fresh chard.
Parmesan infused chicken broth, with kale, pulled chicken and egg.
Carrots, fennel, cauliflower, tomatoes and bok choy are simmered with ginger, turmeric, coriander and preserved lemons and served with noodles from the sea.