Market salad greens, fennel, rainbow carrots, radish, kambucha squash, dried cranberries, sunflower seeds with champagne vinaignette.

This vegan dish has notes of squash, peanuts, coconut milk, curry, and finished with a heaping amount of spinach.

Chocolate pudding made with avocados, dairy-free ganache and topped with pistachios.

Clients wanted the meal to be served family-style.