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appetizers live maine lobster sashimi lobster tail sashimi style with nuta sauce, real wasabi & nama shoyu & claws served tempura with warm nambanzuki sauce wild venison tataki with a salad of julienne apple, arugula, crushed juniper berries & spiced pumpkin seeds drizzled with raw honey & apple cider vinegar parsnip & miso soup sautéed leeks & wild mushrooms, watercress & parsley oil carpaccio of east coast summer fluke shaved burdock root & fresh hearts of palm salad, preserved meyer lemon, chili paste, extra virgin olive oil & celtic sea salt wild japanese horse mackerel sashimi a whole fish presented with freshly grated ginger, scallion & ponzu sauce kappa naruto summer rolls carrots, peppers, pea shoots, jicama, guajillo soy glaze & papaya ginger sauce tosaka “sushi rolls” parsnip & pinenut “rice”, avocado, daikon, carrot, pea shoots, real wasabi, nama shoyu & pickled ginger grilled mediterranean sardines salsa verde, elephant garlic chips, watercress, roasted tomato yellow tomato gazpacho with a salad of avocado, pickled red onion & watercress, hemp seeds & hemp seed oil live diver scallop ceviche served in it’s shell over crushed ice with watermelon, cucumber, cilantro, scallion & ponzu sauce the beauty pill freshly ground wild caught sockeye salmon mixed with fresh tumeric, hu zhang, fennel, apple, walnuts, garlic, dill, parsley, green onion & curry powder pan seared and served with tosaka seaweed salad here comes the sun crisp whole wheat flatbread topped with sprouted pumpkin seed, sesame seed, black cumin, flax, sunflower seed & caraway seed served with sunshine dahl & chili oil wild sockeye salmon tartare avocado, mango, minced shallot, raw quail egg, basil, citrus sesame vinaigrette & dragon crackers grass fed vietnamese style bison ceviche bibb lettuce, home grown sprout mix, red onion, bell pepper, lime, wild jungle peanuts & crispy shallots 2 vegetable carpaccios raw artichoke with shaved aged goat cheese, chives, lemon, extra virgin olive oil, homegrown milk thistle spouts, celtic sea salt raw “grilled” asparagus with “BBQ” oil, celtic sea salt & sundried tomato tapenade salads way to glo baby red mustard greens, watercress, homemade crunchy sprout blend, carrot, cucumber, radish, fresh burdock root, scallions, sliced red onion & nasturtium flowers tossed in a soy marjoram vinaigrette sprinkled with hemp seeds accompanied by a fresh papaya & aloe vera juice shot the big blue fresh sea beans tossed in a ponzu dressing. wakame, silky palm & hijiki seaweed marinated in nama shoyu & rice vinegar. green & red tosaka & ogonori tossed with a miso citrus dressing. all sprinkled with soy spiced sunflower seeds a beautiful mind baby romaine lettuce tossed with blueberries, walnuts, brazil nuts, organic sun dried goji berries & thai coconut meat garnished with a pomegranate chia seed jelly & ground raw cacao in a rosemary, ginko & gotu kola vinaigrette sing like there is no one listening ruby red grapefruit & red radish salad with baby bok choy, fresh mint & homegrown red clover sprouts drizzled with eucalyptus honey, extra virgin olive oil & crushed pink peppercorns shining, gleaming, streaming, flaxen, waxen arugula, watercress, warm egg, black cumin, hair seaweed, flying fish roe, homegrown sunflower sprouts & marinated wild mushrooms dressed with hemp, poppy & pumpkin seed dressing and followed by a freshly squeezed baby green apple juice shot entrees grilled rib eye of american grass fed bison apricot leather beggar’s purse filled with spiced hazelnuts & yogurt cheese, pickled red onions, & arugula pesto grilled rack of new zealand grass fed lamb green papaya slaw, fiery wild jungle peanut chutney & tamarind sauce “tunisian” grilled vegetables mache, tomato harissa sauce, parsley oil & stuffed oasis flatbread pan roasted breast of wild pheasant marinated wild mushrooms, arugula, pistachio “bread”, raw chocolate mole sauce & chipotle oil coriander dusted albacore tuna tabouleh, green olive tapenade, salsa cruda of local organic vegetables & fresh herbs & tomato oil grilled & sliced sirloin of wild nilgai antelope vegetable & pignoli “ricotta” tartlette steamed wild alaskan halibut korean kimchi of baby bok choy, basil oil, raw honey kimchi glaze & spiced pumpkin seeds homemade saffron almond penne pasta pesto, slivered artichoke, marinated portobello, sundried tomato, toasted almonds & shaved aged raw goat cheese sautéed filet of wild sockeye salmon served on a bed of fresh dandelion greens and topped with a salad of fresh young coconut, green papaya, peppers, carrot & homegrown sprouts tossed in a tamarind dressing, drizzled with an almond chili sauce & spiced cashews the raw plate sampler choose any 4. salad of young coconut & green papaya with chili almond sauce & spiced cashews, Korean kimchi of baby bok choy with kimchi glaze & spiced pumpkin seeds, apricot leather beggars purse with pickled red onion & arugula pesto, cucumber summer rolls, tosaka sushi rolls, wild mushroom & arugula tartlette with raw mole sauce, ginko nuts & chipotle oil or green papaya slaw with fiery jungle peanut chutney & tamarind sauce sides steamed brown rice with julienne burdock root, shiitake & wilted dandelion puree of sweet potato with napa cabbage, walnuts & orange zest green salad with arugala and watercress beauty pearls hato mugi barley cooked with miso, roasted corn & edamame afterglo desserts tropical syntropy a light & refreshing dessert with no sugar consisting of honey & coriander glazed mango with pineapple vinaigrette sorbet, pistachio crust & pea tendril salad honey pot a walnut tartlette filled with banana cinnamon crème, topped with sliced bananas & orange segments with a organic raw chocolate sauce drizzled with honey & sprinkled with hemp seeds a completely raw dessert with no sugar opalesence assorted fruits & berries with champagne jelly, melon sorbet & watermelon pop rocks a perfect sunset grenadine glazed peaches & apple strudel with caramelized walnuts & yogurt sauce chocolate, salt & olive oil milk chocolate cremoso sprinkled with celtic sea salt & drizzled with organic extra virgin olive oil served with sourdough toast & a coffee parfait the way of the sun carrot cake & pink peppercorn mousse served with thai coconut sorbet & carrot white chocolate sauce yin/yang a savory cream cheese tart served with a blackberry compote & goat cheese black pepper ice cream chocolate 8 textures chocolate brownie, chocolate mousse, chocolate dust, chocolate ice cream, chocolate cremoso, Mexican chocolate soup, chocolate tuille & chocolate candy the beauty inside a warm molten chocolate cake filled with an aromatic blue cheese ganache with a roasted pear compote, blackberry sorbet, honey drizzle & black pepper indian passion curried dark chocolate mousse served over passion fruit jelly with crisp filo let it glo this raw dessert pairs a filling of apricot & coconut cream inside an almond vanilla tart topped with daikon sprouts & a mango black pepper drizzle breathe deep a super refreshing green tea granite paired with fresh blueberries, pedro ximinez reduction & orange anise sorbet |