Lunch

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Cantaloupe Gazpacho with Blueberries and Basil

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Vegan Tomato Tart with Herbed Walnut and Pine Nut Crust

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Baja Fish Tostadas (Vegan)

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Poached Lobster Salad with Peaches, Shaved Fennel & White Corn

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Spring Vegetable Crostini with Macadamia Nut Ricotta

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Farro and White Bean Posole Verde

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Grilled Beet and Fennel Salad with Sprouted Lentils

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Watermelon Peach Salad with Mint and Ricotta Salata

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Jackfruit Sliders with Chipotle Cherry BBQ Sauce

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Heirloom Tomato Lobster Salad with Buttermilk Dill Dressing

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Heirloom Tomato BLT with Brown Butter Mayonnaise

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Zucchini Crust Flatbread with Asparagus & Nasturtium