Sustainable Dining Experience

Organic heirloom tomato salad with basil and balsamic vinaigrette, sourced from local farms.

Grass-fed beef tartare with quail egg yolk, pickled shallots, and microgreens, served with house-made sourdough crisps.

Wild-caught shrimp ceviche marinated in citrus juices, coconut milk, cilantro, and jalapeno, served with plantain chips.

Grilled local fish of the day with roasted sweet potatoes, sautéed kale, and a lemon herb butter sauce.

Pasture-raised chicken breast with wild mushroom risotto and seasonal vegetable medley.

Vegetarian quinoa bowl with roasted seasonal vegetables, avocado, sprouts, and a tahini dressing.