top of page

Keeping it Clean, Organic and Local

WE PREFER TO USE ONLY ORGANIC, THE FRESHEST FARM TO TABLE INGREDIENTS AND HIGH-QUALITY PROTEINS AS POSSIBLE.

IMG_2751.jpg
thumbnail-1.jpg
Arugula, Treviso, Peaches, Candied Pecans.jpeg

Citrus Tajin Salmon

Roasted Cauliflower and Carrot Salad - with tahini lime dressing, citrus and pistachios

Arugula and Radicchio Peach Salad- with pistachio oil vinaigrette

IMG_3422.jpg
IMG_3601.jpg
IMG_5776.jpeg

Lemon Chilean Bass w/ lemon butteredamame, parsley, baby tomatoes on green beans

Hamachi Crudo w/ vodka, lime, avocado in thin pastry cups

Pasta - with peas, baby spinach, tomatoes, grass-fed butter and Parmesan

IMG_2749.jpg
IMG_3600.jpg
IMG_3603.jpg

Green Beans w/ toasted hazelnuts and aruguala

Crostini w/ lemon ricotta, sprouted pumpkin seeds and pumpkin seed oil

Mild Korean Chile and Olive Oil Marinated Cocktail Shrimp

HOMEMADE SWEETS

thumbnail-3.jpg

Lemon, Vanilla and Date Creme Brule

IMG_6012.jpg

Raspberry Brown Butter Tart

download copy.jpg

Free Form Apple Pie

Vegan Lemon Cake  .jpeg

Vegan and GF Coconut Cream Olive Oil Cake- with lemon glaze and edible flowers

IMG_0315.jpg

Lemon Blackberry Creme Brule

IMG_5175.jpeg

Homemade Buttermilk Olive Oil Cake w/ pine nuts and coconut whipped cream

©2008

 by Chef Lisa Stalvey 

​

​
 

bottom of page