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Image Gallery

: Gluten free pasta, asparagus, truffles chervil

: Dumpling squash, wild rice, golden raisins, pine nuts

: Stuffed poblano, new potatoes, tomatoes, ancho chile, pepitas

: Beautiful heirloom tomatoes at South Coast Farm in San Juan this week, confit tomato, braising greens

: Eggplant, mushroom, sundried tomato, pignolias

: Roasted red pepper, walnut and tahini dip, raw kale flatbread

: North African spiced chickpea and watercress soup, rose water

: Jicama tacos, crispy Asian vegetables, cilantro coconut pesto, almond red chile satay

: Hon shemeji mushroom salsa, soba buckwheat noodles, Thai basil

: Charred eggplant, garlic, lemon, pomegranate, mint

: Zucchini stuffed with corn, chiles, nopales, black beans and smoked nut cheese

: Black mission fig and melon salad, spicy greens, orange vinaigrette

: Tomato consommé, snow peas, green beans, asparagus tips

: Soba buckwheat noodles, lomi lomi tomatoes

: Green papaya salad, citrus, chiles, kukui nut

: Beet and cucumber tea “sandwiches”, tarragon cashew filling

: Spiraled beet “pasta”, cauliflower coconut cream, meyer lemon

: Raw strawberry guava raw cheesecake

: Black mission fig bars

: Baby potato salad, avocado cream, dill

: Napa cabbage wraps, herbed cashew spread, roasted peppers, arugula, sun dried tomatoes

: Zucchini sushi rolls, japanese cucumbers, jicama, avocado

: Marinated and grilled Mediterranean vegetables

: Black bean noodles, smoked yellow tomatoes, roasted garlic, black olive tapenade, chard

: Raw cacao truffle, strawberry cashew cream

: Chilled soba noodle salad, cucumber boats

: Wild rice, sun dried cranberries, apricots, toasted pecans

: Wild mushroom ceviche, ginger, scallions, Thai basil

: Swiss chard black bean burritos, ancho chile cashew cheese, avocado dressing

: Olive oil and herb poached heirloom tomatoes

: Kelp noodles, hazelnuts, lemon, garlic, thyme

: Curried carrot soup, coconut, lemongrass

: Chilled cucumber soup, jicama, apple, melon, peppermint

: Raw blueberry mini cheesecakes

: Raw pad thai, mushrooms, carrots, bok choy, bell peppers, mung bean sprouts, sesame, ginger, tamarind

: Raw carrot cake, creamy cashew frosting

: Raw cacao dipped strawberries

: Grilled asparagus spears, black pepper pesto, preserved lemons, toasted almonds

: Cabbage, coconut and harissa spiced soup

: Arugula, roasted tomatoes, mung bean pasta, cannellini beans

: Vegetable “lasagna” stacks, zucchini “noodles”, walnut sage “sausage”, sundried tomato marinara

: Steamed veggie bowl, brown rice, basil, cilantro, almond chile sauce

: Roasted sweet potato wedges, avocado chimichurri

: Raw cacao and cherry truffles

: Quinoa, sautéed Swiss chard, golden raisins, pine nuts

: Raw lemon bar, nut crust

: Jicama tacos, black beans, corn, roasted peppers, vegan pepita cheese

: Beet, melted leek and hazelnut salad

: Raw vanilla bean “creme brulée,” nut crust, seasonal berries

: Raw chocolate lava cake, avocado cacao ganache

: Pear and arugula tart, pine nut crust, caramelized shallots, thyme, cashew crème

: Kale and white bean enchiladas, zucchini wrap, vine-ripe tomato coulis

: Cauliflower hummus, kale flatbread, pomegranate seeds

: Tuscan white bean soup, roasted heirloom tomatoes, garlic confit, sage

: Roasted carrot “fries”, basil black garlic “ketchup”

: Red miso broth, baby bok choy, lemongrass, shitake mushrooms, cilantro

: Polenta griddle cakes, artichoke hearts, sundried tomatoes, Ligurean olives, fennel, roasted peppers, oregano

: Mache, basil and mint salad, strawberries, Haas avocado, toasted Sicilian pistachios, coconut key lime vinaigrette

: Lemon blueberry cupcake, coconut, cashew

: Healthy “Samoas” walnut, raw cacao

: Green tea soba noodles, shaved Asian vegetable slaw, sambal sesame dressing

: Black bean and corn “burgers”, chard leaf wraps

: Beet “ravioli”, arugula nut cheese, orange, walnuts

: Rainbow chard, hummus, cauliflower rice, red bell pepper, kalamata olives, Italian parsley, sun dried tomato, capers.

: Red and green pear salad, watercress, frisee, sherry walnut dressing

: Quinoa and hummus stuffed tomatoes

: Falafel platter, hummus, all the trimmings

: Raw caramel apple tart, almond crust

: Tandoori cauliflower bites, masala, turmeric, cilantro, coconut yogurt raita, house roasted chickpeas

: Grilled stone fruit, tender greens, clover honey, aged sherry

: Shepherd’s pie, sweet potato, English peas, heirloom carrots

: Roasted sweet potato, black mission figs, pomegranate, oaked balsamic, marjoram

: Raw key lime cheesecake

: Shaved fennel and apple salad, toasted mustard seed vinaigrette, apple chips

: Peppercorn dusted cashew cheese, honeycomb, vegetable crackers

: Chilled beet soup, horseradish, orange, dill, walnuts

: Papaya coconut bisque, lemongrass, opal basil

: Cucumber cups, almonds sesame buckwheat soba

: Baby spinach ruby red grapefruits shaved vidalia onions poppyseed vinaigrette

: Green beans tomato concasse toasted pine nuts

: Grilled caprese stuffed portobello mushrooms nut cheese micro basil

: Harissa spiced roasted red pepper soup charred eggplant

: Raw vegan raspberry cacao brownie

: Raw vegan pizookie bites

: Raw vegan stone fruit trifle

: Eggplant and pepper soup, sautéed cherry tomatoes

: Shaved heirloom carrots and zucchini, dill

: Wok’d charred green beans, brick red curry sauce, toasted sesame seeds

: Sweet potato and chickpea wraps, romaine, mango avocado salsa

: Heirloom tomatoes, mushroom “scampi”

: Tapenade salad, cucumber, tomato, fennel, radish, bell pepper

: Grilled eggplant, almond and lemon soup

: Grilled mediterranean vegetables, hummus, flax seed pita chips

: Angel hair” zucchini, lemon cashew cream, primavera vegetables

: Raw chocolate brownie

: Dolmas, grape leaves, fragrant rice, currants, pine nuts

: Coconut, saffron and orange chowder.

: Roasted corn soup, ancho chile and avocado cream.

: Tomato tartare, grilled zucchini.

: Tomato tartare, grilled zucchini.

: Black pepper honey glazed pineapple, mango, ginger and chili chutney.

: Beet and strawberry salad, upland cress, rhubarb vinaigrette.

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