total posts: 19
pan-fried swordfish belly, hot smoky pineapple glaze with brown rice, temptation melon, cilantro, peanut, and chile de arbol garnish
Crispy-Skin Morro Bay King Salmon, Miso-Braised Buna-Shimeji, Diced Daikon in Sesame Oil, Vietnamese Herbs, Bonito Flakes, Dashi
Fiddlehead & Flower Salad
Chilled Sugar Snap Pea & Mint Soup.
Mashed Avocado with Lime, Tomato Concassé with Shallot. Fresh Mint, Chili Oil & Creme Fraiche Garnish
Linguini with Smoky Grilled Avocado Sauce, Black Beans, Lime
burrata & roasted pepper sandwich, green olive pesto, pretzel bread
JAPCHAE ~ Korean Sweet Potato “Glass” Noodles
Spinach, Beef, Shiitake, Carrot, Cabbage, Onion
Sweet Garlicky Sesame Soy Sauce
All GREEN Grilled Zucchini Tacos with Prickly Pear Cactus Tortillas
Asian Risotto - Sushi Rice with Rosé & Sautéed Shrimp. Flavored with Thai Basil, Shiso, and Yuzu. Chiffonade of Shiso Garnish
GRILLED BAJA FISH TORTA: swordfish, plus avocado, pineapple, jalapeño, cilantro, lime – and nopalitos on a bolillo, do indeed satisfy my nostalgia for Baja California.
Caper Cumin Aioli - great with grilled nopalitos.
miso yaki onigiri flavored with asatsuki
sprinkled with furikake of blended seaweeds & sesame seeds - as a fancy side dish, ONIGIRI - it's not just for snacking!
Baby Lettuce and Mache Salad with Meyer Lemon Wheels, Slivered Pistachios, Violas
Meyer Lemon Cream Dressing, Shallot, Thyme
Couscous Salad - Meyer Lemon Confit, Zucchini, Peas, Garbanzo Beans, Roasted Almonds, Fresh Herbs (vegan)
Doenjang Chigae 된장 찌개 An Extraordinary Korean Fermented Soybean Paste Stew (with an unexpected ingredient) BISON
Wilted and tender BROCCOLI RABE with toasted pine nuts, raisins, garlic, red pepper flakes and a splash of white wine.
"Branzino Sotto Sale, Salmoriglio"
Whole Salt-Baked Mediterranean Sea Bass
with an olive oil-lemon-garlic herb sauce with red chiles.
an eggs benedict for your HEART, really
heart-healthy hollandaise with olive oil tarragon poached tomato “egg yolk” and meatless canadian bacon
SAFFRON MATZOH BALLS: Beyond the beautiful rich color, these matzoh balls taste exotic, mysterious. Do I dare serve them for Passover?