ROASTED CARROTS WITH TWO SAUCES
FARRO WITH ROASTED BROCCOLI
“ELEVATED” BOILED NEW POTATOES
DELICATE GREEN SALAD WITH HORSERADISH CREAM
SQUID-INK PASTA WITH LOBSTER
FRESH PASTA WITH POMODORI SAUCE
PAN-BASTED OYSTER MUSHROOMS
SHRIMP COCKTAIL
PAN-SEARED BABY LETTUCE WITH HORSERADISH DRESSING
RICOTTA-FILLED RAVIOLI
GNOCCHI
ROASTED HERBED FISH
HERBED “GREEN OIL”
ROASTED BROCCOLI
ROASTED ACORN SQUASH
ROASTED BEETS
RADICCHIO AND PINK VINAIGRETTE SAUCE
MISO SOUP
MARINATED, ROASTED ENOKI MUSHROOMS
QUICK-PICKLED VEGETABLES
FRESH TOFU
Tofu Soup Served with Noodles and Ponzu Sauce
TACOS
MISO CAULIFLOWER OR EGGPLANT
Молосольные огурцы
