Platter of the Day
Plant based cuisine
Ume Rice with Toasted Pumpkin seeds
Pinto bean posole
Charred sweet Corn
Summer squash & tomato gratin w/bread crumbs
Lightly pickled cabbage, citrus, apple mint, cilantro slaw’
Remembrance Farms Organic greens w/Lemon Poppyseed dressing
Cornbread
Desserts
Plant based delights
Cookies
Sesame
Maple Thumbprints – GF & non-GF
Chocolate chip
Baca di Dama (addictive hazelnut-chocolate)
Blueberry scones
Chocolate-Raspberry Parfaits – GF
Fresh Fruit Crisp – GF
Tart Cherry Pie
Mayan Chocolate Tart – GF
Lemon-Raspberry Swirl Tart – GF
Lemon-Lavender Cake w/Blueberry Compote