Om Chef

Fall Menu 2
Perfectly fresh, organic and made to order meals for omnivores and herbivores
Omnivore


Red snapper simmered in fresh green curry


Bamboo steamed Copper River Wild Salmon in shiro miso-ginger glaze


Mole' chicken breast (free range) baked in banana leaf

Lettuce wraps with holy basil, mint, spinach and grilled organic beef


Pan roasted quail with port infused figs, chestnuts and thyme


Herbivore

Baby spinach, carrot and tofu dumplings

Grilled whole eggplant with fresh walnut pesto and toasted lotus root

Roasted green beans with smoked tofu, walnuts and shitake


Green tea and buckwheat soba noodles with shitake, broccoli, tofu, edamame and nori

Wild mushroom and white bean terrine


Sides

Steamed broccolini with hijiki and gingko nuts

Slow cooked black beans

Raw red cabbage and broccoli slaw with dijon mustard vinaigrette

Garlic roasted green beans with shiitake mushroom and miso walnuts

pumpkin, carrot and lotus root in ginger, pomegranate glaze

garlic roasted swiss chard with crimini and shiitake mushroom


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