We love to celebrate the seasons with creative, farm to table menus! Here’s one of our favorites!

plump shrimp, y skewer, slathered with our signature orange, cilantro chimichurri, skewered on fragrant rosemary branch, and grilled

crisp outside, tender inside,  these little cakes are packed with all the flavors of traditional crab cakes but are plant based, paired with a savory catalonian romesco sauce made of smoked red peppers, garlic, and roasted almonds

marinated baby, heirloom tomatoes, truffle burrata cheese, extra vigin olive oil, aged balsamic, and basil atop a sourdough flatbread 

baby greens, fragrant herbs, sweet berries, farm cheese and honeyed sunflower seeds dressed in a dijon red wine vinaigrette 

seared and served with a lavender, blackberry reduction sauce 

fluffy layers of rosemary scented thinly sliced yukon gold potatoes, with crispy cheese crust

tender sweet peas gently poached in butter and finished with a touch of cream, dill, and maldon salt

refreshing light  buttermilk custard with tangy puréed berries  honeycomb candy & mint garnish

rich italian custard infused with thyme topped with a layer of delectable salted caramel sauce