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A aerial shot of circular shaped shrimp ceviche with mango and avocado. Two pieces of avocado flank the right side of the plate, and a lime wedge and jalapeno filled with an orange sauce flank the left. A purple and blue napkin cradles the bottom of the plate. Fresh oregano, juices limes, and a mango are visible in the corners of the photo.

Shrimp Ceviche with Mango and Avocado

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

Beetroot Gazpacho

Vibrant Watermelon and Halloumi Salad with Mint and Cilantro Pesto

Halloumi and Watermelon Salad with Mint & Cilantro Pesto

2 inch pieces of Persian Cucumbers served overtop a pillow of whipped honey feta. Served alongside pickled turnips and fresh mint and dill.

Smashed Cucumber Salad with Whipped Honey Feta

A bowl of soup featuring seasonal vegetables like zucchini, Swiss char, carrots, celery, and peas. The soup gets it's creamy consistency from eggs being tempered into the broth. Served with lemon wedges.

Creamy Garden Vegetable Soup

A shallow bowl full of sliced English cucumber halves, thinly sliced red onion, toasted black sesame seeds, and a trio of fresh herbs (cilantro, dill, and mint).

Cucumber Sesame Salad

Vibrant pink beetroot hummus swooshed and swirled onto a white plate; garnished with chopped preserve lemon and sliced Castelvetrano olives. Served alongside warm pita bread and Persian cucumber spears.

Roasted Beetroot Hummus

Colorful and crunchy papaya salad, with bruised tomatoes and long beans. Garnished with crushed peanuts and chilled poached shrimp.

Papaya Salad