Gluten-Free

“Fritto Misto” with Meyer Lemon Basil Tahini

February 17, 2010

Cauliflower, green onions, fennel, and asparagus are coated with seasoned flax meal and dehydrated till crispy, served with meyer lemon and basil tahini dipping sauce.

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Amuse Bouche Monday: Zucchini Pavé with Ume-Miso Sauce

February 15, 2010

Zucchini is cut into bite-sized 1″ x 1″ slices and layered with nori, scallions, and pickled daikon, dressed with a miso and umeboshi plum sauce.

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Polenta with Wild Mushrooms & Porcini Gravy

February 11, 2010

A raw vegan, gluten-free version of classic creamy Italian polenta, topped with a wild mushroom blend and porcini gravy.

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Asparagus, Baby Vidalia, & Chervil Salad with Tarragon Vinaigrette

November 9, 2009

A raw vegan Provençal-inspired salad with asparagus, baby vidalia onions, chervil, yellow tomato, and tarragon vinaigrette.

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Portobello Carpaccio, Baby Balsamic Beets, & Horseradish Bocconcini

October 28, 2009

Thinly sliced meaty portobellos make a delicious carpaccio, accompanied by baby beets, arugula, and bocconcini “cheese” made with blended cashews and freshly grated horseradish.

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