stationary appetizers
stinging nettle and spring herb pesto toast

grilled sourdough

caramelized summer squash skewers
lemon, oregano, chili, garlic

mezze
saffron + citrus marinated artichoke hearts +castelvetrano olives
string bean, carrot, + fennel pickles

dinner
spring forward spaghetti

sweet peas, baby spinach, fermented fresno chilies, & lemon garlic breadcrumb

seared mixed mushrooms + asparagus
lemon tarragon vegan butter

 red leaf + butter lettuces
shaved radish, cucumber, avocado, apple cider dijon vinaigrette

 broccolini
charred lemon chimichurri

 roasted baby root veggies
yuzu, scallion, and green garlic

fresh breads + olive oil

 

 

 


Rainbow Mezze
mung bean hummus
spinach, herbs, grilled garlic toast
caramelized eggplant and charred pepper moutabel
pomegranate, confit garlic
late summer pickles

beef and lamb kafta
yellow squash, yogurt, burnt lemon

Israeli Salad
turmeric garbanzos, baby lettuce, cucumbers, tomatoes, herbs with lemon za'atar dressing

Main Course

cedar plank wild Coho salmon
harissa and roasted plum

sautéed baby greens
tahini Caesar drizzle

Persian style green rice
ancient grains, pistachio, currant, saffron

 Dessert

sweet coconut cream parfait
orange blossom water, pistachios, rose strawberry sauce