A pan fried falafel made with sweet peas, chickpea flour, garlic, parsley, lemon, sesame seeds. Served with a Greek yogurt, cucumber and mint Raita

Potato and spaghetti squash pancakes served with smoked trout roe, chive creme fraiche, radishes and asian pear

Organic Little Gem lettuce, Orange and grapefruit segments, Marcona almonds, Chioggia Beets, Feta cheese and a lemon-shallot vinaigrette

Local Petrale Sole topped with herb, lemon and garlic bread crumbs, broiled and served with a lemon-caper butter sauce

Chilled salad of lentils, chickpeas and raw riced cauliflower mixed with lemon juice. olive oil. parsley, mint, tomatoes and cucumbers.

Broccolini roasted with garlic confit, olive oil, chili flakes and lemon

Fingerling potatoes roasted with rosemary and olive oil

Individual oatmeal-almond streusel topped pear and apple crisps topped with Vanilla ice cream