Shakshuka on a bed of butternut squash tahini with toast. Prepared with whole spices, tomatoes, and roasted red bell peppers. Crumbled feta and a drizzle of olive oil.

Duo of Thai curries with ginger coconut rice. Gaeng khiao wan gai – An aromatic green curry with basil, fresh serrano chillies, chicken, crispy sugar snap peas, and coconut milk. Panang gai – Nutty and spicy, with hints of sweetness and citrus, this red curry delivers heat and full flavor. Prepared with roasted coriander and peanuts, dried red chillies, chicken, bamboo shoots, and coconut milk.

Mahi-mahi on a bed of butternut squash tahini. Served with garlic butter green beans and crispy fingerling potatoes. Dressed with a zesty walnut and fresh herb pesto.