Vegetables

Front 1

Asparagus

Back 1

Grilled asparagus topped with Chinese style orange mustard sauce and chives

Front 2

Avocado

Back 2

Sliced avocado, served with corn salad, cotija cheese, Mexican cream, micro cilantro, and lime

Front 3

Bok Choy

Back 3

Bok Choy and savoy cabbage, sauteed with ginger, and finished with white sesame seeds

Front 4

Carrots

Back 4

Roasted rainbow carrots with Harissa, yogurt, and crushed pistachios

Front 5

Cucumber

Back 5

Cucumber pieces, tossed with honey melon, blanched almonds and mint, with a sweet sake vinaigrette

Front 6

Potatoes

Back 6

Boiled red and Yukon Gold potatoes, that are smashed and fried, then tossed with a rosemary vinaigrette, and thyme

Front 7

Quinoa

Back 7

Quinoa salad tossed with Tuscan kale, pine nuts, rasins, and capers

Front 8

Radish

Back 8

Roasted garden radishes, finished with butter, sea salt, and radish top pesto

Front 9

Rice pilaf

Back 9

Basmati rice, cooked with mirepoix and vegetables stock, finished with butter and lemon

Front 10

Spinach

Back 10

Sauteed spinach with olive oil, salt and pepper, finish with crispy garlic

Front 11

Sugar snap peas

Back 11

Blanched and chilled sugar snap peas, snow peas, and haricot vert, with lemon foam, and pea tendrils

Front 12

Tabbouleah

Back 12

Couscous tossed with chopped parsley, diced tomato, red onion, with mint, and olive oil

Front 13

Zucchini

Back 13

Grilled zucchini, finished with squash blossoms, white onion, parsley leaves, mint leaves, and lemon zest