creamy tomato & leek sauce/zucchini/cauliflower/garbanzo

STROZZAPRETI PASTA

Savor the rich, earthy flavors of our Mushrooms Conserva, featuring a delightful blend of tender mushrooms marinated in a savory herbal oil.

MUSHROOMS CONSERVA

almond financier | black currant coulis | oat streusel | popped quinoa

CREAMY GOAT CHEESE GATEAU

ROASTED CAULIFLOWER STEAK

GRILLED ASPARAGUS

yogurt & dill spread | avocado | pickled onion | roasted pepper | choice of fries or salad

SALMON BURGER

spicy aioli | avocado | romaine | choice of fries or salad (V)

VEGGIE BURGER

MEAT

red onions | cucumber | tomatoes | jalapeno | rice crisps

CEVICHE

FRIED CALAMARI

6oz | french fries | house salad | choice of peppercorn sauce or chimichurri sauce

FLAT IRON STEAK

SPICED CHICKEN KEBABS

truffle cabot cheddar sauce | toasted breadcrumbs (V) (add bacon 3)

TRUFFLE MAC & CHEESE

whipped ricotta | white truffle essence | jalapeno | shallot (V)

ASPARAGUS & MUSHROOM

ribbon noodles/spicy marinara sauce/medallions of sumptuous lobster

SEAFOOD TAGLIATELLE ARRABIATA

mushroom conserva | roasted ricotta salata (V)

MUSHROOM FETTUCCINE

craisins | goat cheese | walnuts | arugula | white balsamic dressing (V/NUTS)

ROASTED BEETS

grapes | marcona almond | lemon parmesan vinaigrette (V/NUTS)

CRISPY BRUSSELS SPROUTS

Indulge in our creamy Meyer Lemon Panna Cotta, a refreshing dessert that perfectly balances tartness and sweetness, topped with a hint of citrus zest.

MEYER LEMON PANNA COTTA

burrata/heirloom tomato/aged balsamic/basil Pesto

CRISPY EGGPLANT NAPOLEON

JUMBO LUMP CRAB CROSTINI

flourless chocolate ganache | served w/vanilla gelato (GF)

WARM CHOCOLATE INDULGENCE

baby kale | parmesan breadcrumbs | traditional caesar dressing

CAESAR

crispy fingerling potatoes | chili remoulade (V)

PAPAS BRAVAS

Bring a large pot of salted water to a boil. Add strozzapreti pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add leeks and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.

Prepare the Sauce

Stir in zucchini and cauliflower, cooking for about 5-7 minutes until tender. Add the canned diced tomatoes and coconut cream, stirring to combine.

Add Vegetables

Add garbanzo beans to the skillet and simmer for 5 minutes. Season with salt and black pepper to taste.

Incorporate Garbanzo Beans

Add the cooked strozzapreti pasta to the skillet and toss to combine with the sauce. Cook for an additional 2-3 minutes until heated through.

Combine Pasta and Sauce

Remove from heat, stir in fresh basil, and serve hot.

Serve

Strozzapreti pasta

Olive oil

Leeks, sliced

Garlic, minced

Zucchini, diced

Cauliflower florets

Canned diced tomatoes

Coconut cream

Garbanzo beans, drained and rinsed

Salt

Black pepper

Fresh basil, chopped

Clean the mushrooms with a damp cloth and slice them evenly.

Prepare the Mushrooms

In a large skillet, heat the olive oil over medium heat.

Heat the Oil

Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Sauté Garlic

Add the sliced mushrooms to the skillet, stirring occasionally. Cook for about 5-7 minutes until the mushrooms are tender and have released their moisture.

Cook Mushrooms

Stir in fresh thyme, salt, black pepper, bay leaves, and chili flakes (if using).

Add Seasonings

Pour in the red wine vinegar and stir well. Allow to simmer for another 3-5 minutes.

Add Vinegar

Remove from heat and let the mushroom conserva cool before transferring to a jar. Store in the refrigerator for up to two weeks.

Cool and Store

Mushrooms (fresh, sliced)

Garlic (minced)

Fresh thyme leaves

Red wine vinegar

Black pepper (freshly ground)

Bay leaves

Chili flakes (optional)

In a bowl, whisk together almond flour, powdered sugar, all-purpose flour, baking powder, and salt.

Mix Dry Ingredients

In another bowl, whisk egg whites until frothy, then add melted butter and vanilla extract.

Combine Wet Ingredients

Gently fold the dry ingredients into the egg mixture until just combined. Pour into prepared cake pans.

Combine Mixtures

Bake at 350°F (175°C) for 20-25 minutes or until golden and a toothpick comes out clean. Let cool.

Bake

In a bowl, combine softened goat cheese, heavy cream, honey, and thyme. Mix until smooth and creamy.

Blend Ingredients

In a saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat until currants break down and mixture thickens, about 10 minutes.

Cook Currants

Strain the mixture through a fine sieve to remove seeds. Let cool.

Strain

In a bowl, combine rolled oats, brown sugar, flour, and salt. Add cold butter and mix until crumbly.

Mix Ingredients

Spread streusel on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden.

In a pot, heat oil over medium-high heat.

Heat Oil

Add quinoa and cover. Shake pot until popping slows down. Remove from heat and let cool.

Pop Quinoa

On a serving plate, layer the almond financier, creamy goat cheese filling, and top with the black currant coulis.

Layer Components

Sprinkle oat streusel and popped quinoa on top for garnish. Serve immediately.

Add Toppings

almond flour

powdered sugar

all-purpose flour

baking powder

salt

egg whites

unsalted butter, melted

vanilla extract

goat cheese, softened

heavy cream

honey

fresh thyme leaves

black currants (fresh or frozen)

sugar

lemon juice

rolled oats

brown sugar

unsalted butter, cold and cubed

quinoa

oil (for popping)

Preheat the oven to 425°F (220°C). Remove the leaves from the cauliflower and cut it into thick slices (steaks) about 1-inch thick. Brush both sides with olive oil and season with salt, pepper, smoked paprika, and cumin.

Prepare the Cauliflower Steak

Place the cauliflower steaks on a baking sheet and roast in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and tender.

Roast the Cauliflower

While the cauliflower is roasting, prepare the zhoug sauce. In a food processor, combine cilantro, parsley, green chili, garlic, lemon juice, olive oil, and salt. Blend until smooth, adding a little water if needed to reach the desired consistency.

Make the Zhoug Sauce

Peel and chop the carrots. In a pot, heat olive oil, add the carrots, cumin, salt, and pepper. Sauté for 5 minutes, then add vegetable broth. Cook until carrots are tender, about 15 minutes. Blend until smooth.

Prepare the Spiced Carrot Puree

Plate the roasted cauliflower steak and serve with a generous drizzle of zhoug sauce and a dollop of spiced carrot puree on the side.

Cauliflower

Smoked paprika

Cumin

Wash and trim the asparagus, removing any tough ends.

Prepare the Asparagus

In a bowl, toss the asparagus with olive oil, salt, and black pepper until well coated.

Season the Asparagus

Preheat the grill to medium-high heat. Grill the asparagus for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Grill the Asparagus

In a small bowl, mix together the aji amarillo paste, mayonnaise, minced garlic, lemon juice, and salt until smooth and well combined.

Make Aji Amarillo Aioli

Arrange grilled asparagus on a platter and drizzle with aji amarillo aioli. Serve warm.

Asparagus

In a mixing bowl, combine chopped salmon, bread crumbs, egg, dijon mustard, salt, and black pepper. Mix until well combined.

Prepare Salmon Patties

Shape the mixture into 4 equal-sized patties.

Form Patties

Heat olive oil in a pan over medium heat. Cook the patties for about 4-5 minutes on each side or until golden brown and cooked through.

Cook Patties

In a separate bowl, mix together plain yogurt, chopped dill, lemon juice, and salt until well combined.

Prepare Yogurt & Dill Spread

Toast the burger buns. Spread the yogurt & dill mixture on the bottom bun, add the salmon patty, top with lettuce, sliced avocado, pickled onions, and roasted red pepper. Cap with the top bun.

Assemble the Burger

Serve immediately with a side of fries or salad.

salmon fillets

bread crumbs

dijon mustard

black pepper

olive oil

burger buns

lettuce leaves

In a large bowl, mash the black beans with a fork until mostly smooth. Stir in the cooked quinoa, red bell pepper, onion, garlic, cumin, paprika, salt, black pepper, and flour. Mix until well combined.

Prepare the Veggie Burger

Divide the mixture into two equal portions and form each into a patty.

Form the Patties

Heat olive oil in a skillet over medium heat. Cook the patties for about 5-6 minutes on each side until golden brown and heated through.

Cook the Patties

In a small bowl, combine mayonnaise, sriracha, lemon juice, and garlic powder. Mix until smooth and adjust seasoning to taste.

Make the Spicy Aioli

Toast the burger buns, then spread spicy aioli on the bottom bun. Add a lettuce leaf, the veggie patty, sliced avocado, and top with another bun.

black beans

cooked quinoa

red bell pepper, diced

onion, finely chopped

garlic, minced

cumin

paprika

flour (or breadcrumbs)

avocado, sliced

romaine lettuce, leaves

In a bowl, combine olive oil, salt, pepper, and fresh herbs. Add the beef, pork, chicken, and lamb, coating them well. Cover and refrigerate for at least 1 hour.

Marinate the Meats

Chop seasonal vegetables (like bell peppers, zucchini, and carrots) into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet.

Prepare the Vegetables

Preheat the oven to 400°F (200°C). Roast the vegetables for 25-30 minutes or until tender and slightly caramelized.

Roast the Vegetables

Grill or pan-sear the marinated meats over medium-high heat. Cook beef to desired doneness (about 4-5 minutes per side for medium-rare), pork to an internal temperature of 145°F (about 4-5 minutes per side), chicken until the internal temperature reaches 165°F (about 6-7 minutes per side), and lamb to your preference (about 3-4 minutes per side for medium).

Cook the Meats

In a pan over medium heat, add red wine and let it reduce by half. Add a knob of butter and stir until melted and combined. Season with salt and pepper to taste.

Strozzapreti Pasta

Mushrooms Conserva

Creamy Goat Cheese Gateau

Roasted Cauliflower Steak

Grilled Asparagus

Salmon Burger

Veggie Burger

Meat

Ceviche

Fried Calamari

Flat Iron Steak

Spiced Chicken Kebabs

Truffle Mac & Cheese

Asparagus & Mushroom

Seafood Tagliatelle Arrabiata

Mushroom Fettuccine

Roasted Beets

Crispy Brussels Sprouts

Meyer Lemon Panna Cotta

Crispy Eggplant Napoleon

Jumbo Lump Crab Crostini

Warm Chocolate Indulgence

Caesar

Papas Bravas