Miso-Roasted Cauliflower Soup

charred cauliflower blended with white miso paste and vegetable broth, a hint of sesame oil and togarashi spice for warmth, topped with scallions, toasted sesame seeds, and crispy chickpeas

Charred Halloumi & Citrus

baby arugula, shaved fennel, orange segments, seared halloumi, toasted pistachios, pomegranate seeds, honey-sumac vinaigrette

Ginger-Garlic Beef Shawarma Bowl

thinly sliced beef marinated in shawarma spices, soy sauce, and ginger, served with tabbouleh, pickled daikon, and roasted sweet peppers, drizzled with a garlic-yogurt and gochujang sauce

Matcha Olive Oil Cake

Moist matcha-green tea cake, served with yuzu whipped cream, macerated berries, and a dusting of powdered sugar