Pasta:

• Orrechiette with melted kale and tomato ragu

• Soba noodles with vegetables julienne, mushrooms and mustard tahini sauce

• Fusilli with spicy Italian sausage, shaved Pecorino

• Penne with cauliflower, mint and red chili, toasted breadcrumbs

• Spaghettini with wild mushrooms, garlic confit and parsley

Soy/Vegetarian:

• Miso baked tofu, pickled cucumbers, carrot and daikon radish slaw with wasabi tahini

• BBQ tempeh with quinoa pilaf, arugula and kumquats

• Millet and yam patties with braised Swiss chard, ginger and preserved lemon

• Indian chickpeas and potatoes with Basmati rice, toasted fennel and cilantro

Meat/Fish:

• Chicken, mushroom and goat cheese tart

• Polenta cakes, slow cooked pork shoulder, aged Parmesan

• Braised beef short ribs with celery-root puree, and red wine reduction

• “Asian style” lemon chicken with toasted sesame and green-onion brown rice

• Wild shrimp in Romesco sauce, wild rice and toasted almond pilaf

• Lamb curry with basmati rice, peas and toasted fennel seed

• Five-spice pork tenderloin, roasted parsnips, pears and potatoes

• Herb-crusted lamb loin with rosemary potato cakes

• Ground turkey, sage and rosemary stuffed cabbage leaves with San Marzano tomato sauce

• Miso and mirin glazed black cod, mashed sweet potatoes with ginger and coconut milk