Platter of the Day
Plant based cuisine
Chantrelle risotto w/French sorrel & shallots
Stewed beans in a tomato-basil-fennel broth
Roasted summer squash w/lemon basil
Blanche kale, red cabbage & radish salad w/ume-pumpkin seed dressing
Lightly pickled cabbage, apple, lemon, tarragon slaw
Organic Remembrance Farms field greens w/Lemon Poppyseed dressing
Desserts
Plant based delights
Cookies
Walnut w/candied walnut sprinkle
Lemon shortbread
Salted Almond tahini - GF
Baca di Dama - GF & non-GF
Chocolate chip
Maple almond thumbprint - GF
Apricot or strawberry
Chocolate Crinkle - GF
Magic Bars - GF
Chocolate pudding w/caramel cream, toasted almond & chocolate nibs - GF
Fresh fruit crisp - GF
Chocolate tart w/chocolate pastry cream & caramel cream - GF
Nectarine Tarte Tatin
Lemon-blueberry Cake w/lemon curd & elderflower frosting