Wednesday, July 10th

Inspired by the introduction of Picnic Vinaigrette

Today’s Menu

Overnight Braised Brisket.
Lemon Chicken.
Asparagus & Broccoli with Chive Lemon Oil & Seed Crumble.
Ruby Red Beets with Balsamic Vinaigrette.
Garden Salad with Cucumber, Grated Carrots, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Sweet Potato Puree with Coconut Milk.

Chefs’ Compositions

  • Overnight Braised Brisket. Sweet Potato Puree with Coconut Milk. Ruby Red Beets with Balsamic Vinaigrette.

    $15

  • Lemon Chicken. Garden Salad with Cucumber, Grated Carrots, Seeds, Pickled Red Onion & Picnic Vinaigrette. Sweet Potato Puree with Coconut Milk. 

    $15

  • Asparagus & Broccoli with Chive Lemon Oil & Seed Crumble. Ruby Red Beets with Balsamic Vinaigrette. Garden Salad with Cucumber, Grated Carrots, Seeds, Pickled Red Onion & Picnic Vinaigrette. Sweet Potato Puree with Coconut Milk.

    $14

    Vegan