Soy-sesame and sake marinated salmon with spicy sauteed green beans and toasted cashews

Mesquite Salmon Fillet with Santa Fe Bean-Quinoa Salad

(Dairy-free/Gluten-free)

Chicken Breast Rubbed with Ethiopian Spices and Served with a Composed Mixture of Garbanzo Beans, Fennel, Preserved Lemons, Feta, Tomatoes, Marcona Almonds and a Lemon-Verjus Vinaigrette

(Gluten-free) 

Passionfruit Chicken and Orzo Pasta Salad with Basil, Cashews, Scallions, Parmesan Cheese, Chili Flakes, Arugula, Bok Choy, Sesame-Soy Vinaigrette

Sliced Beef Tri Tip Rubbed with Cracked Coriander on a Composed Mix of Grilled Zucchini, Baby Tomatoes, Barley, Castelvetrano Olives, Basil, Arugula, Chevre, Quinoa and a Blackberry Chimichurri Sauce

Brown Rice, Bulgur Wheat and Barley Studded with Roasted Cauliflower, Snap Peas, Pumpkin Seeds, Sesame Seeds, Golden Raisins, and Shaved Beets with a Tahini Dressing

(Vegan)

With Fennel & Baby Carrots Over Lentils with Lemon Yogurt, Kale and Za’atar

(Gluten-free/Vegetarian)

Extra-firm tofu roasted with white miso sits atop pearled barley with a spicy, Szechuan style chili and garlic oil. Black garlic-agave roasted shiitake mushrooms, snap peas, bunapi mushrooms add a fresh vegetable component

(Vegan)