cilantro pesto, roasted corn, beet puree, crème fraiche

roasted spaghetti squash, toasted pepitas, corn fritters, toasted garlic chips, caramelized orange pasilla dressing

topped with shrimp, garlic, butter and white wine sauce, guajillo rajas

smoked bacon, goat cheese, cranberries and arugula, with pan-fried journey cakes and spaghetti squash

morita-kahlua glaze, Indian corn pudding, shaved pear and walnut salad with cilantro vinaigrette

cucumber-dill moleto, flatbread, squid ink pasta & smoked aged farmer’s cheese

raspberry sorbet

almond shortbread

Chef’s daily selections