Sustainably caught wild King salmon, grilled farm-fresh vegetables with homemade pesto, and lemon zest aioli.

Baked sweet potato with pomegranate, nori, and truffle oil drizzle - paired with achiote lime-marinated jackfruit tacos topped with cashew cheese sauce, cilantro, and pickled red onion, in hand-pressed corn tortillas.

Grilled cauliflower steaks with homemade tahini dressing & dill.

Fire-grilled, marinated filet mignon in a truffle herb cream sauce, wild mushrooms, caramelized citrus garlic Brussel sprouts.

Seafood paella with turmeric and saffron-infused rice paired with charred peppers and onions.

Handmade truffle and mushroom ravioli with marinara, herb pesto and fresh-pressed extra virgin olive oil.

Traditional carnitas with a duo of sauces, roasted chipotle corn, wild mushrooms, Mexican crema, and cotija cheese.

Souvie’d duck breast, mashed rutabaga puree, roasted carrots in a red wine bone broth reduction.

Assorted wild fish topped with lemon zest, chopped white onion, shiso leaf, microgreens, and sesame mayo drizzle.

Grandma’s Original Creamy Cheesecake - with a Keto twist.

Homemade Madagascar Vanilla & Small Batch Espresso Bean Tiramisu

Gluten-Free Chocolate Lavender Flourless Cake