We selected 'roots' as the theme for our first event of 2016 because of its many compelling meanings. The goal was to bring people back to their roots at a communal 'dinner table', with winter root vegetables and avocado as the focus of our menu.
Below is the menu we curated in celebration of the winter season
ROOT VEGETABLE CEVICHE
Vegetable “ceviche” of shaved red radish, Japanese white turnip, jalapeño, red onion, and fresh lime juice with diced avocado and cilantro pesto drizzle.
Multigrain bread brushed with lemon olive oil and topped with roasted kabocha squash, avocado, chili flakes, and creamy feta.
RED POTATO NACHOS
Salt and pepper roasted red potato “chips” topped with homemade cheddar queso, bacon crumble, scallions, fresh crema and our classic guacamole.
CITRUS CARROT SALAD
Carrots slow-roasted in a citrus marinade, served with avocado slices, crunchy pumpkin seeds and lime crema.
Classic guacamole topped with charred leeks, shaved manchego and chili oil. Served with grilled spicy polenta cakes.