We look forward to having lunch with you on Tuesday, April 29!
Lunch Menu
Chilled Spring Salmon
Sweet chili glaze, baby kale quinoa salad, cucumber salad, fresh berry salsa, plant-based cilantro honey yogurt, riesling vinaigrette (GF/DF)
Vegetarian: Spring Tofu
Sweet chili glaze, baby kale quinoa salad, cucumber salad, fresh berry salsa, plant-based cilantro honey yogurt, riesling vinaigrette (GF/DF)
Dessert: Chocolate Crunch Cake
Blood orange whip, candied macadamia nuts (Contains hazelnuts)