Mexican-Inspired

From above, a wide plate shows a blush-pink salmon fillet over golden smashed fingerlings and charred green asparagus, spooned with vivid emerald pepita salsa verde and scattered with thin watermelon-radish slices, cilantro leaves, lime wedges, and a dusting of chili for a striking, high-contrast finish.

Seared Salmon with Pepita Salsa Verde, Smashed Fingerlings & Pickled Radishes

Main Course - Mexican-Inspired - April 13, 2026
From above, shallow bowls of shredded chicken in glossy green tomatillo sauce, dotted with charred corn and creamy white beans, topped with feathery chervil, radish matchsticks, avocado slices, and a swirl of crema beside toasted pumpkin seeds and lime wedges.

Slow Cooker Chicken with Tomatillo, Corn & Chervil

Main Course - Mexican-Inspired - July 14, 2026