Entrees:

Kofta

Minced chicken with zucchini, (subtle) organ meat, warm spices and herbs | sprouted quinoa couscous with herb pesto, green onions, wilted arugula and toasted pistachio | cumin coconut-yogurt sauce

Japchae

Sweet potato glass noodle | sauteed market veggies with sesame | miso salmon | tahini peanut sauce

Flatbread

Almond flour flatbread | coconut cream sauce | sauteed arugula with rosemary-tallow | grilled sirloin fillet and capers | cream of wild mushroom and almond soup

Lamb Birria 

Slow braised lamb & bone broth consume | almond tortilla, nuts-ricotta, and spiced tallow | cilantro and green onion | braised greens 

Lasagna

Vegetable (eggplant/zucchini) | pumpkin/coconut cream sauce with fried sage | almond ricotta with spinach, scallion and herb | quinoa crusted chicken breast

Sides:

Market Frittata

Turmeric Ginger Bone Broth

Almond Flour Coffee Cake