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A vibrant pink beet and labneh dip. Garnished with fresh freesia and za'atar.

Roasted Beet and Labneh Dip

A plate with marinated pieces of beef lok lak, a small bowl of lime pepper sauce, pieces of leafy green lettuce, sliced tomatoes and onion, and a lightly fried egg sitting on top of Jasmin rice.

Beef Lok Lak (Shaking Beef)

Four hatch chili peppers sliced top to bottom and filled with Georgian inspired seasoned beef. Served directly from oven to table on a cast iron skillet. Served alongside a Tzatziki like yogurt sauce.

Georgian Inspired Stuffed Hatch Chili Peppers

A small bowl of vibrant orange Andalusian Gazpacho; garnished with sliced chives and a drizzle of sherry vinegar.

Andalusian Gazpacho

A round, white plate of roasted on-the-vine tomato and radish salad with burrata; garnished with basil leaves, roasted garlic, and edible flowers. Served with sourdough toasts..

Roasted Tomato and Radish Salad with Burrata

Opening a freshly fried falafel

Falafel

Authentic Thai-style pineapple fried rice served in a hollowed out pineapple. Topped with toasted cashews, fresh cilantro, and raw purple cabbage.

Thai-Style Pineapple Fried Rice

A bowl of vibrant lemon and curry soup, loaded with shredded chicken, apples, carrots, celery, and basmati rice.

Mulligatawny

Two bowls of vibrant purple beetroot gazpacho; topped with a zigzag design of sour cream, julienned pickled golden beets, and fresh dill.

Beetroot Gazpacho