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DRINKS
adaptogenic chyawanprash rooibos latte (v)
pistachio rose matcha latte (df)
toasted coconut sleepy time milk
grapefruit, cucumber, and rose skin quencher
rosemary, honey, and grapefruit spritzer
raspberry and fig hibiscus cooler
juniper, lemon and ginger spritzer
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SALADS
broccoli crunch salad with creamy cashew honey mustard dressing (gf)
charred zucchini with toasted pine nut relish, yogurt, and mint (v, gf)
fall panzanella with roasted squash and creamy lemon pepper dressing
fig and candied pecan panzanella (v)
a simple avocado salad (v, gf)
quinoa salad with ramps, peas and herbs (v, gf)
soba noodle salad (v, gf)
roasted pumpkin and barley salad (v)
roasted squash salad with sesame crisps and creamy miso dressing (gf)
summer salad with roasted corn and chili (v, gf)
kohlrabi, cabbage and apple slaw (v, gf)
spring asparagus salad (v, gf)
thai style grapefruit and radicchio salad (gf)
pea and mint salad (v, gf)
winter kale salad with ginger dressing (v, gf)
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MAINS
broccoli stem and nettle fettucine alfredo (v)
millet polenta with spring vegetables and greens (v)
curried black lentils with roasted cauliflower (v)
roasted squash with creamy miso garlic sauce and toasted almond “breadcrumbs” (v)
twice roasted maple harissa sweet potatoes (v)
corn and shiso fritters (gf, df)
crispy broccoli and barley bowl (v)
roasted cauliflower with pine nuts, parsley and currants
purple sprouting broccoli with soy sauce and toasted almonds (v, gf)
cauliflower and kale gratin with caramelized onions and thyme (gf)
toast with peaches, tahini and honey
lindsey’s chickpea pizza with asparagus and pea shoot tangle (v, gf)
fried cauliflower with roasted red chili (v, gf)
masala potatoes with tamarind sauce (v, gf)
mexican style parsnip fries (gf)
white bean burgers with fennel slaw
roasted pumpkin with tamarind and coriander chutney (v, gf)
baked sweet potatoes with charred corn and coconut lime cream (v, gf)
sweet and spicy eggplant wraps (v)
quinoa cauliflower and kale cakes (gf)
salmon burgers with lemongrass and ginger
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SOUPS
immune boosting roasted cauliflower soup
beet and strawberry gazpacho (v)
butternut squash soup with ginger and lemongrass (v)
white bean and fennel soup (v)
miso noodle soup with chanterelles, tofu and bok choy (gf)
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BREAKFAST
epic savory breakfast bowl (gf)
buckwheat crepes with bourbon vanilla plums (df, gf)
easy gluten-free waffles (v, gf)
spiced apple and cranberry muffins
chocolate espresso waffles with caramelized bananas (gf)
coconut almond brioche french toast with hibiscus poached rhubarb (df)
chocolate chip banana bread with coconut macadamia nut streusel (df)
chocolate pull apart bread with orange, dates and anise
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SWEETS
beet hibiscus rose cheesecake (gf, df)
chyawanprash pecan butter bites (gf)
coconut pineapple cake (gf, df)
chocolate olive oil torte with cardamom, pears and hazelnuts (gf, df)
pecan date and coconut slice and bake cookies
hormone balancing nut butter bark (v)
chocolate hazelnut soft serve (v, df, gf)
cantaloupe and cardamom granita (v, gf)
red berry almond blondies (gf)
orange blossom water and honey sahleb (df, gf)
passionfruit, cacao juice and pineapple granita (v)
blueberry lemon cheesecake (df)
chocolate, raspberry, buckwheat muffins (df)
almond macaroons with satsuma marmalade (gf)
coffee chocolate tart with cardamom mascarpone (v, gf)
chestnut and spiced pear hand pies
almond chia pudding with roasted grapes (gf, df)
cherry chestnut chocolate chip cookies (gf)
cherry almond oat bars (v, gf)
strawberry lavender popsicles (v, gf)
vegan chocolate mousse (v, gf)
orange blossom water and poppy seed rhubarb cake (gf)
creme fraiche ice cream with lilac and blueberries
chocolate donuts with matcha glaze (df)
lemon tahini cakes with lemon verbena glaze (df)
honey roasted pears with quinoa nut crunch
grilled peaches with vanilla sour cream and orange whiskey caramel
toasted sesame and honey milkshake
blueberry balsamic compote (v, gf)
bourbon cherry milk bars with chocolate and cookie crumbs
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SNACKS
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*df=dairy free *v=vegan *gf=gluten free
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