Salad: Organic greens with caramelized orchard apples, sun-dried golden raisins, watermelon, cucumbers, toasted walnuts, and white balsamic chervil vinaigrette. Entrée Options: Short Rib: Stout Braised short rib with roasted shallot Yukon mash, pearl onion Jus, forest mushroom mélange, and chanterelle emulsion. Salmon: Miso-glazed wild salmon with shiitake brown rice cake, baby bok choy, and ginger-soy reduction. Vegetarian: Teriyaki Tempeh Stir-fry: Teriyaki tempeh stir-fry with eggplant, bell peppers, carrots, water chestnuts, onion, chopped peanuts, broccolini, sugar Snap peas, sesame seeds, and cilantro lime rice. Kids: Chicken fingers and fries.