Blu wraps & smoothies

Garlic mashed potato, asparagus, red demi-glace, and crispy potato curls.

Roasted red bliss potato, haricot vert, and port wine reduction.

Goat cheese, baby arugula, and balsamic glaze.

Artichoke risotto, sautéed kale, shiitake mushroom, and marsala glaze.

Lobster mashed potato, grilled asparagus, and saffron-butter sauce.

Coconut milk and microgreens.

Lamb lollipops with pomegranate glaze, buttermilk crispy haddock nuggets with sweet chili sauce, and black truffle raviolis with caper butter sauce.

Lemon herb aioli, mild cherry pepperoncini, olive tapenade, and capers.

Avocado crema, sesame seeds, wasabi aioli, and soy glaze. Served with taro chips.

Red quinoa, lettuce, carrots salad, and Greek lime vinaigrette drizzle on a soft corn tortilla.

Arugula, horseradish, golden raisins, capers, shaved grana padano cheese, and sea salt.

Warm sauteed asparagus, shiitake mushrooms, baby tomatoes, and toasted almonds with lemon vinaigrette. Topped with a sunny side up egg.

Goat cheese, baby arugula, and balsamic glaze.

Broccoli rabe, caramelized onions, and parmesan cheese.

Sundried tomato, zucchini, portobello mushroom, Kalamata olives, peppers, ricotta, parmesan cheese, and fresh herbs.

Baby arugula, baby kale, fresh avocado, heirloom tomato, and creamy miso ginger dressing.

Lacinato kale, Zante currants, toasted pine nuts, pecorino, grana padano, and lemon vinaigrette.

Maplebrook burrata mozzarella, vine ripe tomatoes, baby arugula salad, basil oil, and aged are balsamic.

Chopped Romaine, shaved parmesan, boquerones anchovies, and brioche croutons.

Red peppers, carrots, grapes, warm goat cheese fritters, and lime vinaigrette.

Frisee lettuce, orange sections, candied walnuts, goat cheese, and orange vinaigrette.

Roasted butternut squash, red and golden quinoa, black beans, sautéed baby kale, grilled zucchini, fingerling potato, and cilantro-sunflower pesto.

Artichoke risotto, sautéed kale, shiitake mushroom, and marsala glaze.

Lobster risotto, baby green salad, and lemon aioli.

Roasted spaghetti squash, goat cheese, sautéed broccolini, orange cauliflower puree, roasted tomatoes, and caper- artichoke vinaigrette.

Sea salt fingerling potato, roasted brussels sprouts, baby carrots, and corn crema.

Lobster mashed potato, grilled asparagus, and saffron-butter sauce.

Roasted red bliss potato, haricot vert, and port wine reduction.

Gnocchi trio, shaved asparagus, spring onions, and cherry brandy demi sauce.

Broccoli rabe, oven roasted tomato, and shaved pecorino.

Fresh hand-cut pappardelle, crispy pancetta, and grilled garlic bread.

Sautéed shrimp in garlic-herb butter, preserved lemon, spinach, and tomato.

Basil pesto, roasted cherry tomato, pine nuts, and shaved parmesan.

Garlic mashed potato, asparagus, red demi-glace, and crispy potato curls.

Sweet pumpkin ravioli, Swiss chard, and natural au jus.