Lunch Menu:
Flageolet Salad: Roasted Garlic Vinaigrette, Yellow Squash, Cipollini Onions, Kale from Joanie's Garden (Gluten Free, Plant Based, Nut Free)
Meyer Lemon Marinated Salmon: Herbed Sorghum, Roasted Brussel Sprout, Rainbow Carrots, Beet Puree, Beurre Blanc (Gluten Free, Plant Based Option Available, Nut Free)
Dark Chocolate Brownie: Passionfruit Chocolate Drizzle, Freeze-Dried Raspberries (Gluten Free, Plant Based, Nut Free)