Week 1, May 8-9

  • Salad – Baby Lacinato Kale, Orange Supremes, Toasted Pumpkin Seeds, Avocado, Pickled Onions, Orange Vinaigrette
  • Soup – White Bean Puree with Roasted Baby Root Vegetables and Ramp Gremolata
  • Entree – Berbere Teff Cake with Fava-Garlic Mash, Sautéed Bordeaux Spinach, and Smoked Tofu with New Carrot – Chile Sauce
  • Dessert – Vanilla Cake with Tangerine Mousse, Chocolate Ganache, Macadamia Cream, and Citrus Jus

Week 2, May 29-30

  • Appetizer – Whole Wheat Flatbread, Grilled Red Spring Onions, Sea Beans, and Cashew Cream, with Arugula and Golden Raisin Salad
  • Soup – Dark Roasted Carrot Broth, Seared Maitake Mushrooms, and Sweet Potato with Cumin-Chile Oil
  • Entree – Braised Tempeh and Beet Green stuffed Phyllo, Creamy Brown Basmati Pilaf, Roasted Beets, and Red Wine Reduction
  • Dessert – Strawberry-Orange Compote, Pistachio Drop-Biscuits, Coconut Dulce de Leche

Week 3, June 12-13

  • Appetizer – Fava Bean Fritter, Fava Greens Salad, Ful Madammas Cream, and Chipotle Marinated Olives
  • Soup – Yellow Lentil with Smoky Braised Tofu and Herbed Socca
  • Entree – Zucchini-Pine Nut Cakes, Scalloped Potatoes with Sauteed Porcini Mushroom, Grilled Broccoli de Dicco, Currant Gastrique
  • Dessert – Brulee of Locally-Gathered Apricot, Toasted Almond Ice Cream, Streusel Crumbs, with Cherry Coulis

Week 4, June 26-27

  • Appetizer – Squash Blossoms stuffed with Tofu Ricotta, Warm Quinoa Salad, and Walnut Pesto
  • Soup – Grilled Curried Zucchini with Seared Zucchini and Crispy Shallots
  • Entree – Seitan-Yuca stuffed Cabbage Rolls over Soft Polenta, with Fresh Chickpea and Roasted Corn Succotash, and Roasted Tomato Compote
  • Dessert – Blueberry-Hazelnut Tart with Coconut Cream and Lemon Syrup

Week 5, July 10-11

  • Appetizer – Japanese Eggplant Dengaku and Cold Kinpira-Mizuna Salad with Kecap Manis
  • Soup - Sous-vide Fennel and Marinated Cherry Tomatoes in a Corn Broth
  • Entree – Zucchini-Tomato filled Crepe over Black Bean Puree, with Seared Sugar-Snap Peas, and Chipotle Adobo Sauce
  • Dessert – Dark Chocolate-Plum Cake, Plum Bavarian, with Warm Plum Compote and Chocolate Ganache

Week 6, July 24-25

  • Salad – Baby Little Gem and Heirloom Tomato Salad with Basil Vinaigrette and Sunflower Seed Cheese
  • Soup – Grilled Focaccia Ribollita with Cranberry Beans, Chard, and Baby Carrots
  • Entree – Creamed Kale and Corn Stuffed Fresh Pasta, Roasted Portobello Mushrooms, Wilted Spinach with Garlic Confit, and Red Pepper Coulis
  • Dessert – Raspberry Vol-au-Vent with Hazelnut Frangipane, Raspberry Sauce, and an Iced Hazelnut Espresso Shot

Week 7, August 7-8

  • Appetizer – Thai Lettuce Cups, Seared Oyster Mushrooms and Braised Tofu, and Sweet Peanut-Coconut Sauce
  • Soup – Duo of Bread Bowls: Corn Chowder and Tomato Cream
  • Entree – Arroz Tapato: Brown Basmati Pilaf, Slices Olives and Tomatoes, Sunflower Seed Crusted Tempeh, and Roasted Tomatillo Sauce
  • Dessert – Almond Genoise Napoleon, Caramelized Nectarines, Amaretto Pastry Cream, Nougatine, Caramel, and Nectarine-Cinnamon Granita

Week 8, August 28-29

  • Salad – Mexican Caesar with Romaine Hearts, Creamy Cilantro Dressing, Cornbread Croutons, Pickled Radish and Fried Capers
  • Soup – Pozole Rojo with Hominy and Fresh Corn, Avocado, Shredded Cabbage, and Lime
  • Entree – Mexican Millet Pilaf and Pioppini Picadillo Stuffed Peppers, over Braised Collards, with Smoky Pinto Beans, and Mole Rojo Sencillo
  • Dessert – Blackberry-Vanilla Ice Cream Sandwich with Mexican Wedding Cookies and Chocolate-Canela Sauce

Week 9, September 11-12

  • Appetizer – Za’atar Flatbread with Fresh Dates, Fig Chutney, and Tomato-Cucumber Salad
  • Soup – Grilled Eggplant and Chickpea Puree, Toasted Cumin, Tahini-Sumac Cream
  • Entree – Barley Risotto with English Peas, Braised Lobster Mushrooms, Fresh Basil, and Seared Brussels Sprouts
  • Dessert – Belgian Stroopwafel with Toasted Almonds, Huckleberry Sauce, and Almond Anglaise

Week 10, September 25-26

  • Appetizer – Warren Pear Bruschetta with Macadamia Cheese, Baby Little Gem Lettuce, Balsamic Reduction
  • Soup – Potato-Leek: Roasted Potato Wedges, Leek Broth, Golden Leek Hair
  • Entree – Bamboo Rice Cake, Sauteed White Chanterelle Mushrooms, Sweet Potato and Roasted Garlic Puree, Grilled Baby Bok Choy, Plantain-Red Curry Cream
  • Dessert – Fig Upside Down Cake, Candied Walnuts, White Chocolate Cream, and Port Caramel

Week 11, October 9-10

  • Salad – Taco salad: Corn Tortilla Bowl, Red Butter Lettuce and Red Cabbage, Pickled Carrots, Avocado, Shredded Seitan, Ancho Vinaigrette, Mango-Cucumber Salsa
  • Soup – Roasted Poblano Puree, Sauteed Squash Blossoms, Zucchini, Epazote
  • Entree – Phyllo Tamale Stuffed with Smoked Maitake Mushrooms, Roasted Rutabaga, Melted Onions, Spinach, Seared Green Beans, Tomato Cumin Compote
  • Dessert – Aztec Chocolate Cake, Dark Chocolate Mousse, Elderberry Compote, Mexican Cacao Nib Coulis

Week 12, October 23-24

  • Appetizer – Gnocchi with Seared “Fried Chicken” Mushrooms, Marsala Reduction
  • Soup – Turnip and Sunchoke Puree, Quince Relish, Rosemary Oil
  • Entree – Roasted Globe Zucchini Stuffed with Braised Tempeh and Tomato Ragu, Sicilian Couscous, Sauteed Tuscan Kale
  • Dessert – Apple Torte with Black Walnuts, Golden Raisins, and Vanilla-Walnut Cream