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gladys

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plants forever

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"Beginnings" Menu

I

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

Sweet Pea Hummus

8

Sweet pea hummus with meyer lemon, & mint oil, served with spring vegetable crudités

Carrot Sticks

8

Roast baby carrots tossed in miso caramel & spicy sesame seeds, served with charred scallion ranch.

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

Green Grains

12

Tender farro grains with fava bean, almond, roast cauliflower, spiced chickpea, spring allium & fresh herbs.

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.

Spring Flatbread

15

Crispy flatbread topped with almond ricotta, spring peas, garden radish, & fresh herbs, dressed with lemon-pink pepper vinaigrette.


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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