These are photographs of various food items for suggested menu ideas created during RESEARCH & DEVELOPMENT PHASE - starting September 2019
Mediterranean Quiche with Grilled Tomato & Braised Leek Compote
Assorted French Pastries
Kasha and Scallion Brown Bread
Korean Grilled Shrimp with Gochujang Glaze & Broccoli Slaw
Vietnamese Fried Chicken with Gochujang Glaze
Avocado Toast with Pepitas, Chia Seeds with Sunny Side Up Egg on Kasha Scallion Brown Bread
Vadouvan Deviled Pickled Eggs
Vadouvan Deviled Pickled Eggs with Shrimp
Almond and Scallion Crusted Grilled Salmon on Kasha, and Asparagus, with Apricot Horseradish Glaze and Raspberry Chipotle
Sunny Side Up Shakshuka Eggs with Harissa Tomato, Yellow & Gold Bell Pepper Puree, & Cilantro Puree topped with Feta
Acai-Blackberry Cheesecake with Meyer Lemon Curd
Avocado Toast with Pickled Eggs, Aleppo Pepper & Hemp Seeds
Raspberry Torte Cakes topped with Fondant Glaze, Fresh Mint & Raspberries
French Toast topped with Bananas & Cinnamon Brûlée on Maple-Vanilla Creme / Side of Greek Yogurt & Fresh Berries
Fresh Strawberries, Blueberries, Raspberries with Greek Yogurt and House-Made Granola
Sherried Mushroom Toast on Brown Bread with Creme Fraiche & Parmigiano Frico
Sherried Mushroom Toast on Brown Bread with Fried Egg & Parmigiano Frico
Bruschetta on Brown Bread Toast, Grilled Tomatoes, Crumbled Feta & Fresh Basil plus Pickled Onions
Strawberry Cupcakes topped with Raspberry Frosting, Lime Frosting, Chocolate Frosting & Lemon Frosting
Super Food Salad: Avocados, Apples, Beets, Blueberries on a bed of Fresh Kale, with a round of Quinoa topped with Pickled Onions
