Spring Menu: Raw Foods

1st Course: Fresh Corn Salad with a cup of vegetable soup
2nd Course: Summer Squash Threads in a Pesto Sauce
3rd Course: Cinnamon Golden Beets
4th Course: Rainbow Swirl “Ice Cream” with Cashew Whipped Cream and a Mostly Raw Chocolate Brownie (contains Maple Syrup or Agave Syrup)

Summer Menu: Vegan

1st Course: Chilled Sweet Pea Soup with cashew sour cream served with a trio of summer squash, radish and cucumber salad draped over a homemade black pepper grissini
2nd Course: Melange of zucchini, Peruvian potato, Swiss Chard & golden beets resting on a bed of Forbidden Rice with tomato sauce. Garnished with frizzled leeks and crispy cumin-chickpea croquettes.
3rd Course: Meyer Lemon Coulee, gluten-free pistachio-walnut tart with creamy coconut-strawberry swirl ice cream with macerated strawberries.
Served with a Chilled Cranberry Lemonade

Autumn Menu: Animal Protein

1st course: Sautéed Escarole with Red Pepper and Garlic with a cup of Canenneli beans, sun-dried tomato
2nd Course: Rocket Salad with Raw Goat’s Gouda
3rd Course: Lemon-Thyme-Rosemary Roasted Chicken with Wild Mushroom Fricassee over Farro
4th Course: Roasted Figs stuffed with Goat Cheese and Drizzled with Raw Honey

Winter Menu: Gluten-Free

1st Course: Cream of Mushroom Soup with garnish of crème fraiche
2nd Course: Microgreen Salad with Sherry Vinaigrette.
3rd Course: Alex’s Slow Cooked Short Ribs served with kale chips.
4th Course: Gluten-Free Chocolate Macaroons served with a Cardamom-Vanilla Bean Ice Cream

Sample Lunch Menus

Sandwich Menu

Tempeh Sandwich on homemade bread with garlic aioli, dehydrated cherry tomatoes, avocado, and caramelized red onion with tossed greens.

Fresh Fruit or Vegetable Juice Options

Salad Menu

Mesclun Greens with a balsamic vinaigrette tossed with sunflower seeds, dehydrated cranberries, and raw goat cheese with a choice of grilled tempeh, salmon or chicken breast and Grissini

Fresh Fruit or Vegetable Juice Options

Snack Options

Hummus, White Bean Dip, or Cottage Cheese on crackers with finely sliced avocado and tomato, cup of soup