Wild Fungi

mushroom cream sauce, roasted pebble creek mushrooms, white truffle oil, mozzarella, parmesan

Read More

Buddha Bowl

shredded brussels sprouts, cabbage & kale with garbanzo beans, quinoa, cucumbers & avocado, topped with crushed peanuts & fresh lemon zest, served with a side of tahini vinaigrette

Read More

RedWater Salad

mixed field greens, strawberries, dried cranberries, bleu cheese, candied pecans, raspberry vinaigrette

Read More