LUNCHES

GREEK

butternut squash fries with chili lime yogurt dip

Eggplant fires with garlic yogurt dip

PACIFIC NORTHWEST

Starters:

Soup: butternut squash curry soup with warm spices, topped with pepita seeds and dollop of Labne yogurt

Salad: arugula and marinated artichoke salad topped with feta and mint

Main: (pick one)

Smoked Alaskan black cod (aka Sable fish) topped with hollandaise sauce served over whipped mashed potato and cauliflower sprinkled with peas

Wild Alaskan Salmon served with a sautéed of roasted potatoes, sun-dried tomatoes, Kalamata olives and spinach

Halibut with garlic lemon aioli with panko crust served with roasted brussel sprouts with bacon bits and smashed potatoes with fresh parmesan

Dessert:

Matcha 10 layer crepe cake topped with strawberries

____________________

MEDATERRANEAN

Starters (pick 3):

-Tuna poki with avocado and pinch of wasabi, served on bed of kelp noodles and cucumber lightly marinated in mirin and rice vinegar, topped topped with scallions

-Japanese wedge iceberg salad "boat" with authentic dressing, sliced water chestnuts, topped with black and white sesame seeds

-Wakami salad

-Sashimi selection (wild salmon, yellow fin, scallop) served over grated dikon, served with soy sauce, wasabi and pickled ginger

-Nigiri tamago rectangle with crisp nori belt, already finished with soysauce and wasabi (no need for dipping/dressing up)

Entree:

Teriyaki ribeye steaks with eggplant crisps over rice

Dessert:

Taro and matcha layer cake--a sweet and delectable green/purple experience!

__________________

MEXICANA

Soup: Pumpkin curry soup with roasted peptic seeds and dollop of sour cream

Salad: Romaine tossed in Cilantro lime vinegerette, tomato, cucumber, sweet onion and feta

Entree (pick one):

Grilled skirt steak in a cilantro jalapeno soy marinade served with roasted plantain, avocado, and pico de Gallo

Chicken Chile verde with Anaheim peppers and canellie beans in a rich enchilada sauce served with Basmati rice

Dessert: Mango cheesecake with coconut cocoa graham crust

____________

CALIFORNIA

Starters (pick 2):

Soup: roasted carrot and butternut squash with accented with thyme and sage

Salad: Kale tossed in fresh lemon and olive oil vinegarette topped with seasonal pomegranate,

artisan feta and toasted almonds--a winter delight!

Toasts: Bruschetta topped with crumbled warm crispy bacon

Entrees (pick 1):

Eggplant parmesan

Chicken parmesan

Pasta Carbonara topped with grilled shrimp

Dessert: Matcha crepe 10-layer crepe cake, garnished with fresh organic strawberries

___________________

FRENCH CONNECTION

Starters (pick 2):

-Roasted bone marrow over toasts

-Roasted carrot and kombucha squash soup

-fresh balsamic tossed arugula, cantaloup, prosciutto, fresh mozzarella and roasted hazelnuts

Entree:

Beef Bourguignon with mashed potatoes

Dessert:

-Gateau aux pommes

_________________

MEDITERRANEAN COMFORT

STARTER

- roasted carrot ginger soup (V)

-Prosciutto cantaloupe and Buratta tossed in in field greens and fresh balsamic, topped off with with roasted hazelnuts

MAIN

-Pasta carbonara topped with grilled shrimp and peas

-Moussaka

-Eggplant parmesan (V)

Sides:

-Butternut squash fries w/fresh lime chili aioli

-tabbouleh (V)

DESSERT

-Ginger Pear Winter Italian cake

-Chocolate torte (V)