'ROOTS'

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

MENU

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.

SQUASH TOAST

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.

CHARRED LEEKS

Classic guacamole topped with charred leeks, shaved manchego and chili oil. Served with grilled spicy polenta cakes.