Chef Katelyn Keck

Garden salad (seasonal) with fermented lemon and honey vinaigrette

Garlic mashed potatoes with grass-fed butter

Whiskey-glazed green beans and spiced nuts

Not-Your-Mama's Meatloaf

Brownies with seasonal fruit or jam

Guava jam, farmer's cheese and pickled carrot ribbons on toasted crostini

Spam or tofu musubi (ham or tofu fried in soy sauce and brown sugar, wrapped in sushi rice and seaweed)

Ube and blue corn tamales with curry roasted chicken and grilled pineapple chimichurri

Steamed bok choy with ponzu micro herbs and sesame brittle

Grilled shrimp and/or steak skewers with macademia chili ginger sauce

Coffee cheescake cups with cacao whip

Fresh greens with grilled asparagus, raddichio, salted celery, dried cherries gorgonzola and sweet onion poppy seed dressing

Winter squash soup with herbed croutons, EVOO and balsamic drizzle

Citrus kissed grilled carrots and crispy onions

Mushroom risotto with parmesan crisps and fresh herbs

Roasted broccoli or grilled zucchini

Pork or beef roast with garlic roasted mashed potatoes

Spiced apple cake with honey-whipped creme freche

Savory sweet potato mousse with pomegranate molasses and chive blossoms

Butter lettuced with roasted beets, brandy figs, cara cara orange, whipped goat cheese and candied walnuts

Golden beet and goji berry tartare, fava bean hummus, shaved radish and charred orange

Smashed fingerlings with quail eggs, roasted asparagus, confit shallots and fermented hot sauce

Fresh fruit, nuts and dark chocolates

Fried plaintains and peanuts

Coconut fried millet cakes with ginger sugar

Rice ball and ground nut soup

Hard boiled eggs and pepe (hot pepper) with boiled salted yams

Goat, Beef or chicken kabab served with onion salad and spices

Tropical fruit or smoothie

Fresh grown salad with house-fermented vinaigrette

Local Seasonal vegetable Side 1 (best of the season)

Local Season vegetable Side 2 (best of the season)

Mixed whole grain pilaf

Locally ranched, grass fed meat

Local seasonal fruit based dessert