Ask server (or choose) which protein is featured today. If using fish (fillet ~6–8 oz): pat dry, season both sides with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbs oil in a skillet over medium-high. For fish: sear skin-side down 3–4 minutes until crisp, flip and cook 2–4 minutes until opaque through. For chicken breast (6–8 oz): pound to even thickness, season, heat 1 tbs oil and cook 5–7 minutes per side until internal temp 165°F (74°C). For tofu (firm, 6–8 oz): press 15–30 minutes, pat dry, cut into steaks, season and sear 3–4 minutes per side until golden.

Cook seasonal vegetables

Choose the day's vegetables. For a sautéed medley: heat 1 tbs oil in a large pan over medium-high, add firmer vegetables (carrots, broccoli) first and cook 3–4 minutes, then add quicker vegetables (zucchini, peppers) and cook another 3–4 minutes until tender-crisp. Season with 1/2 tsp salt and 1/4 tsp pepper. Finish with 1 tbs butter if desired and toss with half of the fresh herbs (1 tbs).

Prepare starch

Prepare the selected starch. For mashed potatoes: boil 1 cup diced potatoes in salted water until tender (12–15 minutes), drain, mash with 1/4 cup milk or cream, 1 tbs butter, and 1/4 tsp salt until smooth. For rice: cook 1 cup rice with 2 cups water or stock, bring to a simmer, cover and reduce heat to low for 15–18 minutes then fluff. For polenta: whisk 1 cup polenta into 4 cups simmering salted water, cook 20–25 minutes stirring until creamy, finish with 1 tbs butter and salt to taste.

Sauce / finishing component (daily selection)

Prepare the daily sauce chosen by the server. Common quick options:

Pan sauce (for meat or fish)

After removing protein from the hot pan, pour off excess fat leaving about 1 tbs. Over medium heat, add 1/4 cup stock or wine to deglaze, scraping browned bits. Simmer 1–2 minutes, add 1 tbs butter and 1 tbs chopped herbs, finish with 1 tbs lemon juice or vinegar, season to taste with salt and pepper. Spoon over protein.

Vinaigrette (for vegetable-forward dishes)

Whisk 3 tbs oil with 1 tbs acid, pinch of salt and pepper and any chopped herbs. Toss with roasted or steamed vegetables just before plating.

Reduction (for rich finish)

Simmer desired liquid (wine, stock, or fruit reduction) over medium-high until reduced by half and slightly syrupy. Finish with 1 tbs cold butter whisked in for sheen and richness, then season and spoon over the dish.

Seasoning & plating

Assemble the plate: Spoon the starch onto the center or side of the plate. Place the cooked protein on or beside the starch. Arrange seasonal vegetables alongside. Spoon the prepared sauce over the protein and a little onto the starch/veggies for flavor.

Finish and garnish: Sprinkle remaining fresh herbs (1 tbs) over the dish, add a final squeeze of the acid component (about 1 tbs total) to brighten flavors, and adjust seasoning with salt and pepper to taste.

Serve immediately while hot and inform diners of the day's selections and any allergen notes.