Asparagus, fennel, tomatoes, olives, and herbs tossed with rainbow quinoa and a Mediterranean inspired vinaigrette
Traditionally rice in cream and cheese,
This is barley cooked in wine with tons of spring veggies. Avocado cream and vegan cheese make this dish rich and delish!
Wine poached Strawberries and Rhubarb
Topped with rich coconut cream
This weeks menu is $40
I suggest a dry Rose or a Saison.
soy, wheat, gluten free
All ingredients are natural, organic, local, seasonal.
I never use refined sugar, preservative, chemicals, junk.
Printed on 100% Recycled Paper