Soba noodle salad with edamame, wakame (seaweed), kani (crab stick), pea shoot sprouts, carrots, tobiko, and black sesame.
Split pea and ham hock soup with celeriac, carrot, onion, potato, and leek.
Steak, dill mustard cucumber salad, and roasted sweet potatoes and carrots with lemon maple tahini sauce.
Panko chicken chop salad.
Bulgogi with apples on cabbage and tofu stew, purple rice, sesame cucumbers, and kimchi.
Apple radish beet salad with poppyseed dressing.
Oven roasted honey ham, mashed potatoes, and steamed broccoli.
Handmade five spice and radish pork meatballs with udon and cabbage.
Sautéed green beans with sesame ground pork, Chinese pickles, steamed tilapia on tofu with Thai basil, Japanese seasoned rice, and miso soup.
Fried eggs with smoked trout, sautéed leeks and garlic mushrooms.