Sample Menus
Meal Prep Spring / Summer
Monday: Herb crusted salmon with lemon and garlic charred broccolini, roasted red bell pepper relish, and white wine wild rice pilaf
Tuesday: Cabernet braised sous vide short rib with rosemary dijon couscous and honey cracked pepper roasted heirloom carrots
Wednesday: Spicy pork bulgogi over sesame and ginger purple rice with snap pea, shiitake mushroom, Japanese eggplant, and baby bok choy sauté
Thursday: Lemon honey glazed za’atar chicken thigh with green herb falafel, whipped red beet hummus, and blistered cherry tomatoes and sunburst squash finished with dill and feta
Friday: Oaxacan black bean and sweet potato enchiladas with mole negro, toasted spiced pepitas, cotija, and bright salsa fresca
Fall / Winter
Monday: Tarragon and sage roasted pork chop with warm spiced sweet potato purée, pomegranate reduction, and crispy Brussels sprouts with pickled mustard seed
Tuesday: Red miso glazed seared sea bass with edamame and pickled daikon salad and garlic-ginger millet
Wednesday: Porcini and caramelized leek risotto with shaved fennel and grilled pear salad dressed in champagne vinaigrette
Thursday: Santa Maria–style marinated grilled tri-tip with fire-roasted poblano, Anaheim pepper, corn and onion medley, fresh corn tortillas, chimichurri, and cilantro crema
Friday: Moroccan butternut squash bisque with whipped goat cheese cream, fresh pomegranate, and garlic-herb toasted pita
Tasting Spring / Summer
Coming and Going
Fire & Lightning
Grilled heirloom carrots, delicata squash, broccolini, romanesco cauliflower, and Chioggia beets, smoky harissa sauce, beet top pesto
Starting Line
Fresh black sea bass crudo, cucumber lime emulsion, white strawberry relish, compressed cucumber, cilantro essence
Turn and Go
Pepper crusted lamb rack, herbed farro, warm grilled endive, pickled watermelon radish, local bleu cheese nappe, burnt honey & almond glass,
Vision
Mango chili sorbet, dehydrated strawberry shard, raspberry gel, coconut foam, Malibu drops
Fall / Winter
Let Me Count the Ways
… level of every day
Dehydrated beet tart shell, golden beet dill mascarpone, candied red beet, golden beet gazpacho, beet green oil
… freely, purely
Carrot bisque, charred carrot ginger cream, carrot top greens salad, carrot ginger dressing, cured yellow carrot, purple carrot ginger pearls, lemongrass glazed French baby carrots
… passion put to use
Mini beef Wellington, wild mushroom soil, chèvre filled cremini stones, tempura beech mushroom, dried mushroom broth reduction
… better after death
Roasted acorn squash with butternut squash creme brulee, charred squash seed foam, fried squash skin, grilled squash baguette, squash oil