mint

A colorful and vibrant dish featuring a bed of spicy tomato sauce with sautéed asparagus and ramps, topped with creamy burrata and runny eggs, garnished with fresh herbs and chili flakes.

Asparagus and Ramp Shakshuka with Burrata

Brunch - Fusion - March 18, 2023
A scrambled egg mixture with a bright yellow color, mixed with asparagus and cherry tomatoes, garnished with fresh cilantro and mint.

Coconut Turmeric Scramble with Asparagus and Tomatoes

Brunch - Thai - April 17, 2023
A beautifully roasted chicken served on a bed of fluffy couscous pilaf, garnished with fresh herbs and pomegranate seeds.

Sumac Roasted Chicken with Couscous Pilaf

Main Course - Middle Eastern - August 02, 2023
An orange ringed, pale green tagine pot sits on a rustic wooden surface. From within the lid’s conical peak, aromatic steam tendrils escape. The intense orange of the tenderly cooked sweet potatoes, the braised aubergines' velvety textures blend with the chickpeas, forming a vibrant color canvas, contrasted by the pop of ruby-red pomegranate seeds and refreshing green mint leaves sprinkled on top.

Africana-Mediterranean Sweet Potato and Chickpea Tagine

Main Course - Fusion - August 19, 2023
Two luscious cannoli elegantly placed side-by-side. The dark, crisp shells contrast against the creamy, citrusy filling, speckled with zest. Fresh raspberries, dollops of lemon curd, and a sprinkle of powdered sugar decorate the plate, while slivered almonds and fresh mint leaves give the dish height and a pop of color.

Crab Cannoli with Citrus-Almond Ricotta

Dessert - Italian - August 24, 2023
Succulent shrimp beautifully caramelized with a glaze mimic the enticing texture of unagi, arranged on a bed of crispy tempura veggies. Golden yellow, orange, and green colors contrast against the soft, inviting white of the Japanese rice. The dish is completed by light drizzles of plum wine sauce, which add a gleaming touch and subtle dashes of color. On the side, garnished with a sprig of fresh mint, is a small dish of extra plum wine sauce, inviting you to indulge.

Unagi-style Shrimp with Summer Vegetable Tempura & Plum Wine Sauce

Main Course - Japanese Fusion - August 27, 2023
The sorbet is a vibrant pink, immediately capturing attention on a sleek, light grey plate. Propped ratea the sorbet, the thin, curved coconut tuile adds contrast to spark intrigue. Finely grated radish sprinkled over and vibrant green mint leaves both compliment and pop against the pink, begging for a snapshot.

Guava-Radish Sorbet with Coconut Tuile

Dessert - Brazilian-inspired - September 01, 2023
A pristine white plate is the canvas for our vibrant dish. Centered is the tender, white flesh of the snapper, coated with reddish-brown Cajun spices. Surrounding the fish is a colorful mélange of red, yellow, and green heirloom tomatoes, speckled with dark bits of assorted olives, and fine, green sprigs of herbs. Edible flowers sprinkled around bring pops of color, creating a feast for the eyes.

Cajun-Spiced Mediterranean Snapper

Main Course - Fusion - September 03, 2023
The roasted lamb glistens under the zesty apricot glaze, displaying a lovely contrast with the vibrant assortment of cooked mixed vegetables. The dish is decorated with fresh mint leaves and pomegranate seeds for a pop of color, sprinkled over the lamb and around the dish.

Paleo Roasted Lamb with Spiced Apricot Glaze

Main Course - Middle Eastern - September 08, 2023
A golden tart base holding a creamy, caramel-colored custard speckled with finely chopped, caramelized leeks. On top, arranged in a star formation, are five wedges of glassy, cardamom-infused pears glistening under a thin glaze. Garnished with tiny sprigs of mint.

Cardamom Pears & Caramelized Leek Custard Tart

Dessert - Mediterranean - September 27, 2023
Golden-brown French Toast bathed in a shiny, amber-hued pear compote, garnished with glistening brown bacon crumbles and sprigs of mint. A light dusting of powdered sugar accentuates the toasts. It's a harmony of earthy tones and cozy contrast.

American Brunch with Pear-Bourbon French Toast and Bacon Crumble

Brunch - American - January 27, 2024
A vibrant heap of glossy, richly-spiced stir-fried cabbage and tofu sits over a bed of fluffy quinoa, the distinct pieces of wine-soaked currants and scattered fresh herbs are visible. Lemon wedges and a mint sprig adorn the edge of the deep, ceramic bowl, framing the colorful array of dark green cabbage, creamy tofu chunks, bright fresh herbs, and pops of currants

Spiced Cabbage and Tofu Stir-Fry with Herby Quinoa

Main Course - Fusion - February 07, 2024
Glistening chunks of ruby red Harissa-spiced lamb sit atop a bed of sautéed kohlrabi and artichoke, their crisp textures enhanced by a light golden sear. A generous drizzle of cool, white cucumber mint raita adds a contrast in both color and temperature. A sprinkle of mint and a few lemon wedges on the side of the gray stoneware plate create a visually appealing dish with a modern rustic aesthetic.

Harissa-Spiced Lamb over Kohlrabi & Artichoke Sauté with Cucumber Mint Raita

Main Course - African - February 10, 2024
A beautiful array of mussels are nested in the shell, glossy with the sweet wine reduction. The vibrant, custard-like crème anglaise pools gracefully around them, speckled with fine orange zest. A dusting of icing sugar on top explodes in a muted white cloud against the panorama of colors underneath. A dramatic sprig of mint rests on top as a playful nod to the sea theme.

Mussels à la Mode de Mer

Dessert - French - February 19, 2024
A blush hued drink in a clear glass, with a golden honey swirl at the bottom. There's a frothy cap on top from shaking, adorned with a sprig of fresh mint and a twisted grapefruit peel for garnish. Raw fennel seeds at the base of the glass give a textured contrast.

Fennel Elixir Cocktail

Cocktail - Indian Fusion - April 04, 2024
A riotous splash of colors greets the eye, starting with pink tiger shrimp strewn on a bed of glossy, nutty farro grains dotted with flecks of green herbs. Bright pops of red chili, vibrant blanched asparagus and cucumber slivers add depth and texture.

Mediterranean Farro Salad with Vietnamese-spiced Grilled Shrimp

Main Course - Fusion - June 30, 2024
A rustic wooden platter gives base to two perfectly grilled chicken breasts glistening with spices. A vibrant ensemble of diced tomatoes, cucumbers, red onions, olives, and hint of feta cheese fills the other half of the platter. A playful garnish of fresh mint leaves point viewers towards an inviting squeeze of lime.

Mexiterranean Grilled Chicken with Pico de Gallo

Main Course - Fusion - July 24, 2024
Two lightly golden pancakes stacked slightly askew show spirals of green zucchini tucked within. A vibrant red dollop of strawberry compote sits atop, trickling down the sides, mingling with dollops of creamy white. A fresh strawberry slice rests on the cream, while the plate features scattered mint leaves and edible flowers in beautiful pops of color against a crisp white plate.

Zucchini Pancakes with Strawberry Compote

Brunch - American - July 27, 2024
Vibrant purple circles of grilled eggplant fill the base of the plate. An array of diced cucumbers, cherry tomatoes halved and red onions lends a lively color contrast. A golden drizzle of honey lemon vinaigrette dresses the top of the salad. Croutons are sprinkled around, with a final garnish of fresh mint leaves.

Grilled Eggplant Salad with a Honey Lemon Vinaigrette

Main Course - Fusion - August 03, 2024
A beautiful cacophony of purple and green grapes adorning golden toast, with ricotta providing a milky white backdrop, interspersed with golden brown roasted almond pieces. Fresh mint leaves add a beautiful crowning green touch.

Grape-Almond Ricotta Toasts

Brunch - American - September 07, 2024
Imagine a platter showcasing charred cabbage wedges, sprinkled with vibrant pomegranate seeds, fresh herbs, and a drizzle of creamy, smoky tahini BBQ sauce. The smoky undertones of the dish contrast with the vibrant garnishing, making it visually appetizing.

Spiced Grilled Cabbage with Tahini BBQ Sauce

BBQ - Middle Eastern - September 09, 2024
A golden-browned, harissa-topped cauliflower steak creates the centerpiece on a white plate, surrounded by an energetic zucchini salad with pops of red from the juicy pomegranate seeds. The garnish of identifiable roasted almonds add a finishing touch of elegance.

Harissa-Roasted Cauliflower Steak with Refreshing Zucchini Salad

Main Course - African - September 20, 2024