We look forward to sharing our menu this week from the heart of our kitchen to the heart of your home. Herbs are freshly picked, the tofu freshly made by Jay at Ithaca Soy, greens picked by Plowbreak and Remembrance Farms and the fresh fruit gracefully making their way into our desserts sweeter from the drier spring/summer. Happy solstice!
Platter of the day
Brown rice, red quinoa, chives, ume & toasted almonds
Grilled tofu with a chimichurri sauce
Slowed cooked collards, chard & turnip greens w/Algerian spices
Roasted asparagus, hakurei turnips, radish w/lemon zest
Rhubarb-apple-cabbage slaw
Desserts
Plant based delights
Cookies
Chocolate chip
Wild berry thumbprints
Ginger-Cranberry-oat-GF
Lemon-lavender shortbread hearts
Heavenly tapioca with blueberry compote & toasted coconut-GF
Chocolate pudding with cinnamon cream, toasted almonds & chocolate nibs-GF
Filo turnovers w/fig, pear & coconut cream
Fresh fruit crisp of rhubarb, blueberry, apple & pear-GF
Apricot-thyme galletas w/polenta crust
Earl grey tart w/blackberry kanten-GF
Sweet Cherry Tartlets
Strawberry-rhubarb tartlets
Coconut Cake w/passionfruit curd & coconut frosting-GF
Chai Cake w/cinnamon cream & apple butter
Preserved lemon cake w/blueberry compote & lemon-thyme frosting