Meals
Entree
Marinated butter beans with artichokes, roasted peppers, green olives, and dill on garlic labneh; tinned Fangst Blue Mussels No. 1 with dill and fennel seeds; flatbread
Entree
Charred and braised Romano beans with tomatoes and zatar, roasted eggplant with herbs and crispy garlic, a parmesan -style goat cheese, and Rize Up confit garlic sourdough
Sandwich
The legendary Turkey and The Wolf tomato sandwich: butter toasted bread, mayo, sunflower seeds, dill, basil, and lemon
Salad
Little gem lettuce, hot smoked salmon, grape tomatoes, radishes, ciabatta croutons, dill-horseradish yogurt, lots of fresh parsley and dill, and a lemon and sherry vinaigrette
Asian
Spicy sour cold noodles (liángmiàn) with tatsoi, cucumber, peanuts, a leftover chicken, and cilantro
Asian
Chili crisp noodles with pea sprouts and peppers, and seared albacore loin with soy and sesame
Salad
Big salad! Bibb lettuce, pork tenderloin, shaved fennel, radish, and red onion, Castelvetrano olives, feta, and mojo vinaigrette
Middle Eastern
Persian-style rice with chard, dried tart cherries, pistachios, and tons of herbs, served with herbed yogurt, feta, and cucumber. Beans had a poached egg!
Entree
Pork tenderloin, caramelized onion gravy, mashed potato, turnip, and carrots, brussel sprouts with guacinale and balsamic
Entree
Roasted carrot salad with apricot chamoy, hummus with fried garlic, ginger, and chile oil, confit garlic sourdough
Pasta
Orecchiette with fava beans, spinach green garlic, and a little guacinale. Finished with lemon and Thai basil
