SUMMER SEASONAL MENU

antibiotic-free chicken, chef-crafted peri peri sauce, roasted corn, baby zucchini & patty pan squash, herb chutney

(67g protein | 960 cal)

GF

house-made sourdough, tahini eggplant dip, sumac & pine nut dukkah, pomegranate molasses, edible flowers

(28g protein | 1040 cal)

V

almond garlic crumble, cucumbers, rainbow carrots, snap peas, cherry tomatoes, served in a clay pot

baked flatbread available

(15g protein | 370 cal)

VEG GF

seared halloumi, cucumbers, cherry tomatoes, thai basil, almonds, sesame seeds, avocado mousse, passion fruit & mango vinaigrette

(20g protein | 510 cal)

VEG GF

oat & pecan streusel, organic grass-fed vanilla ice cream

(Individual: 4g protein | 280 cal)

(Shareable: 11g protein | 930 cal)

VEG GF

don q rum, watermelon, pineapple, lime, mint

(160 cal)

still g.i.n., saffron, rose, lemon, lime, bitters

(190 cal)

tito’s handmade vodka, carpano bianco vermouth, golden kiwi, chamomile, honey, lime (contains dairy)

(200 cal)

organic, sustainable; val de loire, france

(150 cal)