September October November

Chef Peter’s Fall Curated Menus

Menu listing various vegan salads with descriptions, including Mixed Greens Salad, Summer Squash Ribbon Salad, English Pea & Tomato Penne Pasta, Roasted Seasonal Vegetables, and Sharlyn Melon Salad.
Menu listing five vegetarian dishes: Green Bean Feta Salad, Braised Beef Short Ribs and Greens, Roasted Tofu and Vegetables, Orrechiette Pasta, and Cantaloupe Salad.
Menu featuring broccoli salad with pistachio pesto, plum salsa seared pork, plum salsa seared tempeh, spiced couscous, and freestone peach fruit salad.
Menu listing various dishes including watermelon arugula salad, BBQ pulled chicken with broccoli, roasted tofu with broccoli, roasted corn on the cob, and Piel de Sapo salad.
Open-faced beef and mushroom sandwich topped with scrambled eggs, caramelized onions, chopped herbs, and nuts, served on toasted bread slices.

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