HERBED LABNEH

SQUID TOSTADA

Chilled spicy crab, avocado, fermented chili morita, jalapeño butter, crispy leeks

Crab Tostada

Gulf Snapper & Aji Amarillo Aguachile

garlic naan, pickled cabbage and onion, hummus, cucumber, shawarma yogurt

CHICKEN SOUVLAKI

lemon pepper, za’atar, feta dill aioli, ketchup

GREEK FRIES

Hibiscus Caipirinha

piquillo peppers, labneh, hummus, pickled turnips

CALABRA FALAFEL

BABA GANOUSH

PROFITEROLE

BAKLAVA SUNDAE

hemp seed granola, market fruit & berries

GREEK GODDESS YOGURT BOWL

Larder Baking Company toasted sesame bun, cheese, lettuce, tomato, onion, pickles, special sauce served with za’tar fries. choice of 8 oz angus patty or plant-based burger

PROPER BURGER

kale, celery, spinach, green apple, cucumber, parsley, aloe vera

ALCHEMIST

YUZU HUMMUS

AVOCADO DIP

orange, ginger, turmeric, lemon, apple cider vinegar, cayenne, honey

FOUNTAIN OF YOUTH

berries, hemp seed granola, bee pollen, coconut, honey, almond milk

AÇAÍ SMOOTHIE

blueberry, banana, kale, green superfood, almonds, almond milk

BLUEBERRY SMOOTHIE

banana, cacao powder, almond butter, maca, royal jelly, almond milk

BANANA-CACAO SMOOTHIE

matcha, coconut, dates, cashew butter, plant-based protein, almond milk

MATCHA SMOOTHIE

PRETZEL ROLLS

ORANGE OR GRAPEFRUIT JUICE

ASPARAGUS SALAD

In a bowl, mix Greek yogurt and salt until well combined.

Prepare the Labneh

Line a fine mesh strainer with cheesecloth or a clean kitchen towel. Pour the yogurt mixture into the strainer and let it drain over a bowl for at least 2 hours, or up to overnight in the refrigerator.

Strain the Yogurt

Once the yogurt has drained, transfer it to a serving bowl. Stir in chopped dill, chopped mint, and olive oil until well combined.

Add Herbs and Flavor

Sprinkle sumac on top of the labneh, and garnish with pomegranate seeds. Drizzle with additional olive oil if desired.

Serve

Greek yogurt

Salt

Olive oil

Fresh dill, chopped

Fresh mint, chopped

Sumac

Pomegranate seeds

In a bowl, mix together the sour cream, minced habanero pepper, minced garlic, and salt until well combined. Set aside.

Prepare the Habanero Cream

In a skillet over medium heat, add a drizzle of olive oil. Add the sliced squid and sauté for about 2-3 minutes until they are opaque and cooked through. Add lime juice, salt, and pepper to taste.

Cook the Squid

On each corn tostada, layer the cooked squid, sliced avocado, and chopped cilantro. Drizzle generously with the habanero cream.

Assemble the Tostadas

Serve the squid tostadas immediately, garnished with extra lime wedges and cilantro if desired.

Squid, cleaned and sliced

Corn tostadas

Fresh cilantro, chopped

Avocado, sliced

Lime, juiced

In a small saucepan over low heat, melt the unsalted butter. Add the finely chopped jalapeño and cook for about 5 minutes until softened. Remove from heat and set aside.

Prepare the Jalapeño Butter

In a bowl, gently mix the fresh crab meat, lime juice, fermented chili morita, salt, and black pepper. Adjust seasoning to taste.

Combine Crab Mixture

Slice the avocado in half, remove the pit, and scoop out the flesh. Slice it into thin pieces or mash it lightly, depending on your preference.

Prepare Avocado

On each corn tostada, spread a layer of jalapeño butter. Top with the crab mixture, followed by slices or pieces of avocado. Finally, sprinkle crispy leeks on top for added crunch.

Serve the crab tostadas immediately, garnished with extra lime wedges if desired.

Fresh crab meat

Avocado

Fermented chili morita

Jalapeño

Unsalted butter

Crispy leeks

Lime juice

Black pepper

Cut the Gulf Snapper fillets into bite-sized pieces. Place them in a bowl.

Prepare the Snapper

In a separate bowl, mix the Aji Amarillo paste, lime juice, salt, and black pepper. Pour this marinade over the snapper pieces, ensuring they are well-coated. Let it marinate for about 15 minutes in the refrigerator.

Marinate

After marinating, add the chopped cilantro, sliced red onion, and cucumber to the snapper. Toss gently to combine.

Add Vegetables

Spoon the aguachile mixture onto a serving platter. Garnish with toasted chia seeds and chopped shiso leaves. Serve with corn chips on the side.

Gulf Snapper fillets

Aji Amarillo paste

Cilantro, chopped

Red onion, thinly sliced

Cucumber, thinly sliced

Toasted chia seeds

Shiso leaves, chopped

Corn chips

In a bowl, combine olive oil, minced garlic, lemon juice, oregano, salt, and black pepper. Add the chicken breast, coat well, and marinate for at least 30 minutes.

Marinate the chicken

Thinly slice the red cabbage and onion. In a bowl, mix vinegar, sugar, and salt until dissolved. Add the cabbage and onion, mix well, and let sit for at least 30 minutes.

Pickle the vegetables

In a food processor, combine chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, and water. Blend until smooth and creamy.

Blend Hummus

In a bowl, combine plain yogurt, garlic powder, ground cumin, paprika, and salt. Mix well and set aside.

Mix Yogurt Sauce

In a bowl, dissolve yeast and sugar in warm water. Let sit for 10 minutes. In another bowl, mix flour and salt. Add yogurt and yeast mixture, knead until smooth. Let rise for 1 hour.

Prepare Naan Dough

Divide dough into pieces, roll out into flatbreads. Cook on a hot skillet for 2-3 minutes on each side until golden. Brush with melted butter and sprinkle with minced garlic.

Cook Naan

Thread marinated chicken onto skewers. Grill on medium-high heat for 10-12 minutes, turning occasionally, until cooked through.

Grill Chicken

Serve the grilled chicken souvlaki with garlic naan, pickled cabbage and onion, hummus, sliced cucumber, and shawarma yogurt on the side.

Assemble the dish

Chicken breast

Garlic

Lemon juice

Dried oregano

Wooden skewers

Red cabbage

Red onion

White vinegar

Sugar

Canned chickpeas

Tahini

Water

Plain yogurt

Garlic powder

Ground cumin

Paprika

All-purpose flour

Active dry yeast

Yogurt

Garlic, minced

Butter, melted

Cucumber

Wash and peel the russet potatoes, then cut them into fries or wedges.

Cutting the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Soaking the Fries

Drain and pat the potatoes dry. Heat olive oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 5-7 minutes. Drain on paper towels.

Frying the Fries

While hot, sprinkle the fries with lemon pepper and za’atar seasoning. Toss to coat evenly.

Seasoning the Fries

In a bowl, combine feta cheese, mayonnaise, chopped dill, minced garlic, and lemon juice. Mix well until smooth.

Combining Ingredients

If the aioli is too thick, add a little water or extra lemon juice to reach desired consistency.

Adjusting Consistency

Russet potatoes

Lemon pepper seasoning

Za’atar seasoning

Feta cheese

Mayonnaise

Ketchup

In a small saucepan, combine 1 cup of dried hibiscus flowers with 2 cups of water. Bring to a simmer and let it steep for 10 minutes. Strain the mixture and add 1 cup of sugar to the liquid. Stir until dissolved, then let it cool.

Prepare the Hibiscus Syrup

In a glass, muddle the fresh lime (cut into wedges) with the simple syrup and a few pieces of ice to release the lime juice.

Prepare the Cocktail

Add the La Luna Mezcal and Cachaça to the glass with the muddled lime mixture. Then, add the hibiscus syrup to the glass.

Combine Ingredients

Stir the mixture gently to combine all ingredients. Fill the glass with more ice if desired, then garnish with a lime wheel or hibiscus flower.

Mix and Serve

La Luna Mezcal

Cachaça

Dried hibiscus flowers

Fresh lime

Simple syrup

Ice cubes

Soak the dried chickpeas in water overnight. Drain and rinse before using.

Soak Chickpeas

In a food processor, combine the soaked chickpeas, garlic, parsley, cumin, coriander, baking powder, salt, and black pepper. Pulse until a coarse mixture forms.

Blend Ingredients

Shape the mixture into small balls or patties.

Form Falafel Balls

Heat olive oil in a frying pan over medium heat. Fry the falafel until golden brown on all sides, about 3-4 minutes per side.

Fry the Falafel

Serve the falafel with labneh, hummus, piquillo peppers, and pickled turnips on the side.

Assemble the Dish

Dried chickpeas

Piquillo peppers

Labneh

Hummus

Pickled turnips

Garlic cloves

Fresh parsley

Coriander powder

Baking powder

Preheat your oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for 30-40 minutes, until the skin is charred and the flesh is soft. Let it cool.

Roast the Eggplant

While the eggplant is cooling, prepare the roasted sweet pepper by chopping it into small pieces. Peel and mince the garlic.

Prepare the Ingredients

Once the eggplant is cool enough to handle, scoop out the flesh and place it in a food processor. Add roasted sweet pepper, tahini, garlic, lemon juice, olive oil, salt, cumin, and paprika.

Blend the Mixture

Blend the mixture until smooth and creamy. Taste and adjust seasoning if necessary.

Process Until Smooth

Transfer the baba ganoush to a serving bowl. Drizzle with additional olive oil and garnish with fresh parsley. Serve with pita bread or veggies.

Eggplant

Roasted sweet pepper

Cumin

In a saucepan, heat milk and half the sugar with the vanilla until simmering. In a bowl, whisk the egg yolks with remaining sugar and cornstarch. Gradually whisk in the hot milk. Return to saucepan and cook over medium heat until thickened. Let cool.

Make the Pastry Cream

Once the pastry cream is cool, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pastry cream to create crème diplomat.

Herbed Labneh

Squid Tostada

Crab Tostada

Gulf Snapper & Aji Amarillo Aguachile

Chicken Souvlaki

Greek Fries

Hibiscus Caipirinha

Calabra Falafel

Baba Ganoush

Profiterole

Baklava Sundae

Greek Goddess Yogurt Bowl

Proper Burger

Alchemist

Yuzu Hummus

Avocado Dip

Fountain Of Youth

Açaí Smoothie

Blueberry Smoothie

Banana-cacao Smoothie

Matcha Smoothie

Pretzel Rolls

Orange Or Grapefruit Juice

Asparagus Salad