A Garden on Every Plate

Thinly shaved Brussels sprouts, Fuji apple matchsticks, toasted pecans, pomegranate seeds, and a creamy cashew-lemon dressing.

Warm roasted butternut squash, pearled farro, baby spinach, dried apricots, toasted pine nuts, and a maple-dijon dressing.

Peppery arugula, fresh California strawberries, toasted almonds, shaved radish, microgreens, and a balsamic fig reduction.

Massaged lacinato kale, tri-color quinoa, cherry tomatoes, cucumber ribbons, pumpkin seeds, and pickled red onions tossed in a lemon-herb vinaigrette.

Mixed heirloom greens, roasted golden beets, candied walnuts, shaved fennel, dried cranberries, and creamy avocado drizzled with a house-made citrus tahini dressing.

Herbed couscous, roasted eggplant, marinated artichoke hearts, kalamata olives, heirloom tomatoes, house-made hummus, and a drizzle of extra virgin olive oil.

Pulled jackfruit in house-made smoky BBQ sauce, roasted corn, black beans, cilantro-lime cauliflower rice, pickled jalapeños, and avocado crema.

Coconut jasmine rice, sautéed bok choy, edamame, sugar snap peas, cucumber, nori strips, sesame seeds, and a house-made miso-ginger dressing.

Brown rice, roasted sweet potato, crispy chickpeas, steamed broccoli, shredded purple cabbage, sliced avocado, and golden turmeric-tahini sauce.

Two oven-roasted organic bell peppers filled with saffron-spiced rice, black-eyed peas, garden herbs, and a house-made fire-roasted tomato sauce.

Earthy wild mushrooms, French green lentils, root vegetables, and fresh herbs topped with whipped herb-infused cauliflower mash and baked golden.

Spiralized zucchini ribbons tossed with heirloom cherry tomatoes, fresh basil pesto, toasted pine nuts, sun-dried tomatoes, and shaved cashew parmesan.

Thick-cut roasted cauliflower steak with herbes de Provence, olive tapenade, roasted cherry tomatoes, capers, and a white wine-lemon reduction on a bed of white bean purée.

Three corn tortillas filled with marinated crispy tempeh, mango-avocado salsa, shredded cabbage, pickled red onion, fresh cilantro, and a chipotle cashew sauce.

Wild blueberries, açaí, fresh raspberries, pomegranate juice, chia seeds, and almond milk blended into a vibrant, antioxidant-rich purple potion.

Fresh-squeezed orange juice, frozen peach, turmeric, carrot, banana, and a dash of black pepper for optimal absorption. Bright, sweet, and immune-boosting.

Cold-pressed cucumber, baby spinach, frozen mango, fresh ginger, coconut water, and a squeeze of Meyer lemon. Naturally energizing and deeply hydrating.

Reishi, lion's mane, and chaga mushroom powder blended with warm oat milk, raw cacao, cinnamon, and coconut sugar. A grounding, earthy wellness tonic.

Organic dried lavender blossoms, chamomile flowers, lemon balm, and a touch of raw local honey steeped in hot spring water. Calming, floral, and aromatic.

Coconut milk chia pudding layered with house-made mango coulis, fresh kiwi, granola clusters, and edible flowers for a beautiful, nutrient-dense treat.

A rustic, free-form pastry featuring whatever fruit is peak season at our partner farms — stone fruits in summer, pears and figs in fall — with a flaky spelt crust and vanilla bean glaze.

Velvety mousse made from ripe Hass avocado, Ecuadorian dark cacao, coconut cream, and pure maple syrup, topped with toasted coconut flakes and cacao nibs.

A silky, no-bake cashew cream filling infused with Meyer lemon zest and vanilla on a walnut-date crust, topped with fresh California berry compote.