Appetizers
-Yukon Gold and Cauliflower stuffed whole wheat pastry phyllo dough served with red onion and mango salsa and tangy tamarind chutney
Futomaki with green tea wasabi dipping sauce
-Teriyaki shitakes, black spanish radish, avocado, carrot, scallions, daikon sprouts
Med platter
- Quinoa tabouleh, baba ganoush, hummus, mixed olives
Spring Rolls
-rice noodles, sake marinated cabbage, bean sprouts, carrot, romaine lettuce, and mint served with traditional peanut sauce
Mushroom Pâté
-mixed wild mushrooms reduced in syrah reduction, pureed with shallots and carmelized garlic served with crostini and quick pickled vegetables
