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Crisp Little Gem lettuce, Persian cucumbers, shaved rainbow radishes, and barrel-aged sheep milk feta tossed in an oregano-lemon vinaigrette and adorned with edible violas.
Succulent wild red snapper fillets gently poached in a golden turmeric, ginger, and coconut milk broth, served with caramelized sweet plantains, blistered mini peppers, and fluffy jasmine rice.
Sashimi-grade wild salmon tossed in tamari citrus ponzu, layered over fluffy sushi rice with sliced cucumber, avocado, wakame, and spicy sriracha mayo.
Caramelized chili-roasted sweet potato cubes, simmered black beans, sweet corn, and crisp avocado slices served over cilantro lime quinoa.
Crisp pan-glazed organic tofu cubes tossed over warm brown rice, edamame, shredded purple cabbage, and ribbon carrots with creamy tahini ginger dressing.
Fluffy lemon-infused quinoa topped with crisp cucumbers, cherry tomatoes, kalamata olives, creamy feta, and an herbed vinaigrette.
