The Thai Style Veggie Spring Rolls are full of colorful, crunchy vegetables, marinated Shiitake mushrooms and aromatic herbs and that almond chili dipping sauce tho!

Purple cabbage, brown rice pad Thai noodles, julienne tart mango, 'Granny Smith' green apples, red and yellow bell peppers, mint and cilantro come together dressed in a delicious jalapeno orange dressing, dusted with toasted spiced cashews.

This savory dish is full of flavor, texture and delight! With just the right 'heat' the red coconut curry sauce envelops the kelp noodles, eggplant, zucchini, red onions, broccolini and sweet green peas. The Lion's Mane mushrooms are pan seared to perfection. Did you know that Lion's Mane Mushrooms have proven to have anti-fatigue, anti-aging and cognitive enhancing properties? All I know is that they are delicious!

The flavors are bursting in this aromatic dessert. The rum marinade is subtle, the plantains are crispy and the mango coconut ginger is creamy and slightly warming. A truly delicious way to end a meal.

You are invited to BYOW to indulge in and or to kindly share with the person sitting next to you... I am not a wine expert but I did a little research and the following is 'food for thought' Wine pairings for the following dishes: Thai Style Veggie Spring Rolls- Pinot Blanc, Riesling, Muscat, or Pinot Gris Purple Pad Thai Salad with Jalapeno Orange Dressing-Chenin Blanc Red Coconut Curry Kelp Noodles and Lion's Mane Mushrooms-Sparkling Gamay Rose Let's see how we go!