Lunch

Cantaloupe Gazpacho with Blueberries and Basil

Vegan Tomato Tart with Herbed Walnut and Pine Nut Crust

Baja Fish Tostadas (Vegan)

Poached Lobster Salad with Peaches, Shaved Fennel & White Corn

Spring Vegetable Crostini with Macadamia Nut Ricotta

Farro and White Bean Posole Verde

Grilled Beet and Fennel Salad with Sprouted Lentils

Watermelon Peach Salad with Mint and Ricotta Salata

Jackfruit Sliders with Chipotle Cherry BBQ Sauce

Heirloom Tomato Lobster Salad with Buttermilk Dill Dressing

Heirloom Tomato BLT with Brown Butter Mayonnaise

Zucchini Crust Flatbread with Asparagus & Nasturtium

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