Vegetarian and sides


Organic red quinoa with butternut squash and herbs

Artichoke, sweet red pepper, and chickpea tagine with couscous

Lasagna with fresh mozzarella, oven-dried tomatoes, and fresh basil 

Ricotta gnocchi with wild mushroom ragout, and sweet corn

Farro with black forbidden rice, roasted butternut squash, and scallions

Ricotta leek ravioli in sake ginger broth

Couscous with orange, dried apricots, currants and toasted almonds

Sautéed kale with golden raisins and toasted pine nuts

Green lentil and chickpea salad with feta,  tahini and preserved lemons