5 pieces of lettuce, 8 pieces of fried tofu, seaweed salad with cucumber, red onion, and Fresno chili tossed in sesame oil and rice wine vinegar. Served with chipotle aioli.

3 meats, 3 cheeses, apricot jam, olives, and crackers.

3 types of raw vegetables served with creamy vegan cashew dip and pepper relish.

Red beets marinated in olive oil, champagne vinegar, and shallots with raw sliced chiogga beets, seasoned ricotta, fried pepitas, mint, and cured egg yolk.

With coleslaw, garlic aioli, and pickled jalapeños on a potato bun.

With chimichurri, garlic aioli, pepperoncini, and crispy potatoes on a potato bun.

Rigatoni pasta, creamy tomato sauce, basil pesto, and 2oz of burrata cheese.

Sweet lettuces, pears, blue cheese, bacon, avocado, and honey lime vinaigrette.

4 pieces of sourdough focaccia and house-made cultured butter.

With whipped cream and candied pistachios.

With grapefruit and lemon-passion curd.

Fresh mint, ginger, lemon, and hop water.

Hibiscus, pineapple, and lemon.

Passionfruit, ginger, lime, and soda.