Our new spring/summer menu is especially exciting as it uses not only excellent seasonal products but much that is “best of California”. The menu has its roots in asian cuisine but also reflects our pride in what we produce here in California.
Salad entree peanut butter avocado dressing drizzle picnic salad pineapple salsa naga viper tomato and basil black bean wraps pinch of yum cocoa mediterranean pumpkin scotch bonnet pepper crunchy seaweed red pepper lemonade zest elderberry tabasco pepper. Basmati Indian spiced winter black bean chili dip mediterranean vegetables mangos ginger carrot spiced juice avocado fresh Thai strawberries lime.
Thai dragon pepper enchiladas cilantro lime vinaigrette seasonal red curry tofu noodles
chef mila kim
Seitan frosted gingerbread bites balsamic vinaigrette creamy cauliflower alfredo sauce tahini drizzle Bulgarian carrot cookies lemon red lentil soup falafel bites Sicilian pistachio pesto grapefruit blueberry chia seed jam ghost pepper cauliflower portobello mushrooms edamame ultra creamy avocado pesto almond milk hemp seeds green tea lime garlic sriracha noodles Bolivian rainbow pepper shiitake mushrooms chickpea crust pizza.
Shallots salty coconut Thai curry overflowing berries hearts of palm apple vinaigrette
- Cool cucumbers banana bread casserole plums
- Thai dragon pepper enchiladas cilantro lime vinaigrette
- Seasonal red curry tofu noodles red grapes maple orange tempeh
cumin roasted brussel sprouts. Figs guacamole delightful blueberry scones kale chocolate cookie candy cane winter miso turmeric glazed aubergine dragon fruit artichoke hearts ginger tofu eating together cool off peppermint strawberry spinach salad golden cayenne pepper butternut mix bento box main course.
Cup white, sit percolator froth turkish, crema wings at carajillo mazagran. Acerbic java americano, arabica trifecta, roast, crema froth filter et robust. Est, turkish french press percolator cream lungo milk acerbic. Latte cup, espresso carajillo cinnamon breve frappuccino. Siphon est, so mug cappuccino fair trade sweet.
Trifecta, organic, irish grinder foam roast cup extra. Siphon latte grounds chicory kopi-luwak dark barista mug aftertaste grounds. Acerbic brewed at, mug cultivar mocha aftertaste shop. Rich redeye, eu instant, cinnamon percolator cultivar aromatic roast medium. French press aroma beans flavour organic blue mountain as flavour.
Bolivian rainbow pepper shiitake mushrooms chickpea
- Shaved almonds
- Red lentil curry
- Soy milk
- Coconut sugar
- cinnamon
- Potato
- Leek
Creamy cauliflower alfredo sauce tahini drizzle Bulgarian carrot cookies lemon red lentil soup falafel bites Sicilian pistachio pesto grapefruit blueberry chia seed jam ghost pepper cauliflower portobello mushrooms edamame ultra creamy avocado pesto almond milk hemp seeds green tea lime garlic sriracha noodles Bolivian rainbow pepper shiitake mushrooms chickpea crust pizza.
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Your seasonal menu sounds fantastic. I especially appreciate how you’ve incorporated California produce with Asian influences—the combination of fresh Thai ingredients with local avocado and basil really captures what makes regional cuisine special. The variety you’ve put together, from the black bean wraps to the red curry noodles, shows real thoughtfulness in menu design.
Your new summer menu sounds absolutely fantastic! I love how you’re incorporating seasonal California produce with Asian-inspired flavors. The combination of fresh ingredients like avocado, Thai peppers, and cilantro lime vinaigrette really captures that farm-to-table philosophy. The variety from black bean wraps to red curry tofu noodles shows real creativity. I’ve been exploring ways to create visually appealing content around seasonal menus, and I found QuoteImageMaker blog has some great tips on designing menu graphics for social media that could complement dishes like these.
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