Trio of Beggars’ Purses
Crisp phyllo pouches, filled with mushroom duxelles, carrot puree and apple onion confit presented in a pool of sorrel sauce and mache greens

Grilled Salmon Filet
Fe si noodles with garlic, scallion and black sesame seeds, pineapple pico d’gallo

Roasted Vegetable Pave
Herb marinated zucchini and yellow squash layered with fire roasted peppers and portabella mushrooms, on a salad of mustard greens and pea shoots, balsamic reduction and chive oil