| Arandas |
Chicken Tinga Tostada: slow braised rocky jr chicken on top of organic blue corn tostada with chopped lettuce, sliced radish, refried beans, avocado crema, and salsa verde. Butternut Squash Tostada: oven-roasted Moroccan spiced butternut squash on top of organic blue corn tostada, eggplant baba ghanoush, avocado crema, salsa macha, and crispy shallots. |
| Campanella |
Seafood Salad. |
| Cooked by Gio |
Pork Sisig: Grilled Pork Belly with Onions, Chilis, and Citrus Served with White Rice Topped with Fried Garlic. |
| El Dorado Kitchen |
Coconut Tapioca with fruit salsa |
| Lo & Behold |
Curry deviled eggs, green chile pickle, and neem leaf |
| Oliver’s Market |
Maitake & Vegan Pesto Harmony – featuring Mycopia Mushrooms. |
| Goldfinch |
Crispy Beet Tartare Taco: caramelized yogurt, smoked trout roe. |
| Slanted Door |
Green mango salad with English cucumber, fish sauce, cayenne, and rau ram. |
| Songbird Parlour |
California coast crudo, avocado, and makrut lime mousse, pickled chiles, strawberry, and radish. |
| Wit & Wisdom |
Summer Melon Salad – Aleppo, Mint, Pistachio, Feta. |
