Thursday, August 20, 2020

Meal 1:  Falafel pitas with tahini sauce, chopped heirloom tomato, rosé sweet onion, cucumber, oak leaf lettuce, parsley and mint. Garnished with lemon wedges and our house hot sauce.

Meal 2: Roasted summer squash with lemon Parmesan gremolata bread crumbs and roasted fresh tomato salsa. Served with almond & cilantro rice pilaf and sautéed greens.

Salad: Mixed green salad with nectarines, goat cheese, candied walnuts, and a roasted shallot poppyseed vinaigrette.