Archive

Amber Fields
Quinoa with roasted root vegetables and cranberry-infused vinaigrette

Beach Comber
Coconut shrimp with mango chili dip

Blooming Petals
Zucchini blossoms stuffed with ricotta and herbs, lightly fried

Butterfly Effect
Mixed greens with edible flowers, goat cheese, and honey-lavender vinaigrette

Cat in Rainbow

Avocado, broccoli, cauliflower, mushroom, carrot, onion, and beet with a Caesar dressing

Cherry Blossom Dream
Sakura-infused panna cotta with a raspberry coulis

Coral Reef
Seafood bisque with saffron and fennel essence

Dawn Chorus
Asparagus spears wrapped in duck prosciutto with lemon zest

Emperor's Path
Braised short ribs with star anise glaze and parsnip purée

Fire Island
Jerk-spiced chicken with grilled plantains and coconut rice

Fireplace Ember
Roasted tomato and red pepper bisque with smoked paprika oil

First Harvest
Strawberry and spinach salad with feta and balsamic reduction

Forest's Secret
Wild mushroom risotto enriched with truffle oil and shaved pecorino

Garden Revival
Fresh pea and basil soup with crème fraîche swirl

Harvest Moon
Sweet corn and saffron chowder with crispy pancetta and chive crème fraîche

Hidden Acorn
Creamy butternut squash soup topped with toasted pumpkin seeds and sage oil

Ice Garden
Shaved fennel and citrus salad with pomegranate seeds and mint

Igloo Delight
White chocolate mousse dome with raspberry core and coconut snow

Island Oasis
Quinoa salad with grilled pineapple, avocado, and citrus vinaigrette

Lemon Awakening
Meyer lemon tart with a toasted meringue peak

Mamapapa Plov

Simmered basmati rice with tri-tip, onion, and Ukrainian carrot

Maple Leaf
Maple-infused crème brûlée garnished with pecan brittle

Midnight Sun
Arctic char with horseradish crust and beetroot relish

Midsummer Night
Grilled swordfish with lemon caper butter and asparagus

Morning Dew
Chilled cucumber and mint gazpacho with a dollop of yogurt

Non-Nuclear Winter

Evaporated milk, Turkish honey, and cardamom pods pureed in custard

Northern Lights
Beet-cured salmon gravlax with dill crème and pumpernickel crisps

Ocean Blossom
Seared scallops on a bed of pea purée with microgreens

Paradise Lost
Passion fruit sorbet with toasted coconut flakes

Polar Night
Black garlic and miso soup with silken tofu and scallions

Snowflake Tempura
Lightly fried lotus root and daikon with a ginger-soy dipping sauce

Spring Lamb Symphony
Herb-crusted lamb chops with a rosemary-infused jus

Squirrel?

Pan-roasted foraging seeds with candied orange peel

Starlight Sonata
Spiced pear tart with vanilla bean ice cream and mulled wine syrup

Starry Night
Blueberry galette with thyme-infused honey and vanilla ice cream

Summer Breeze
Heirloom tomato and watermelon salad with feta and mint

Sunset Glow
Grilled peach bruschetta with burrata and basil oil

The Golden Hunt
Pan-seared venison medallions with blackberry reduction and rosemary potatoes

Tropical Storm
Spicy watermelon gazpacho with cucumber and mint

Whispering Leaves
Roasted Brussels sprouts and chestnuts drizzled with a maple-balsamic glaze

Winter Greens
Kale and blood orange with toasted almonds in a honey-mustard dressing