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gladys

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plants forever

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"Abundance" Menu

I

Bites; meant as appetizers for one or snacks to be shared among friends

Harissa Cucumbers

8

Harissa marinated cucumbers with apricots, coconut yogurt, pistachio dukkah, & fresh mint.

Burnt Broccolini

9

Charred broccolini with black pepper sabayon, golden raisin agrodolce, fried capers, & parmesan.

Fried Artichokes

10

Crispy cornmeal dredged artichokes with giardiniera, pickled onion, spiced remoulade sauce, & fresh herbs.


II

Harvests; meant to celebrate fresh, crunchy things unique to each growing season

Aquachile Verde

12

Rancho Gordo beans in chilled serrano-lime broth, served with pickled onion, cucumber, radish, almond queso fresco & corn chips.

Charred Caesar

11

Charred escarole with spiced sesame seeds, crispy onions, miso parmesan, & black garlic 

caesar dressing. 


III

Mains; hearty vegetable-focused dishes rooted in the season

Mushroom Risotto

14

Creamy arborio rice layered with spring onion, mixed mushroom conserva, leek pesto, & miso parmesan.

Root Vegetable Reuben

12

Celery root in the style of pastrami, with 

chicory kraut, & horse radish creme fraiche on toasted marble rye.

Summer Flatbread

15

Crispy flatbread topped with almond ricotta, summer squash confit, roasted Jimmy Nardello peppers, black olive crumble, & fresh herbs. 


IV

Indulgences; sweet bites to round out the meal

Dark Chocolate & Sea Salt Cookie

3

Almond Snickerdoodle

3

"Beginnings" Menu #1 | Chefs: Dave Grant & Rocky Hunter


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