Twilight Dining

We make this pasta fresh in our kitchen daily using organic semolina flour. We cook the noodles in boiling salted water until they are perfectly tender. Then we toss them in a warm pan with fresh green basil leaves, crushed garlic, and sliced black olives. We cook everything slowly in extra virgin olive oil to bring out the natural flavors. The dish is served hot in a warm ceramic bowl with freshly grated vegetarian hard cheese on top.

Our soft buns are steamed in traditional bamboo baskets until they are warm and light. We stir-fry crisp carrots, sweet bell peppers, and fresh snap peas in a hot wok. We toss the vegetables in a light soy sauce and toasted sesame oil blend to keep them crisp. We stuff this fresh vegetable mixture into the middle of the warm steamed buns immediately. This dish is served on a flat platter with a side of mild sweet chili sauce for dipping.

We wash and cook high-quality short-grain sushi rice with a splash of sweet rice vinegar. Our chef spreads the seasoned rice onto a sheet of dried sea vegetable seaweed on a bamboo mat. We lay crisp garden cucumber sticks and creamy ripe avocado slices right along the middle. We roll the sushi tight and slice it into six clean bite-sized pieces with a sharp knife. It is served cold on a dark slate plate with natural pickled ginger and clean soy sauce.

We heat fresh coconut milk in a heavy pot until it is smooth and creamy. We stir in a mild green curry paste made from fresh lemongrass, green chilies, and aromatic herbs. We add cubed firm tofu, tender bamboo shoots, baby corn, and fresh sweet basil leaves to simmer. Everything cooks slowly on a low flame so the tofu absorbs all the delicious spices completely. We serve this warm aromatic curry in a deep clay bowl alongside steam-cooked jasmine rice.

We prepare our smooth hummus daily by blending cooked chickpeas, sesame tahini, fresh lemon juice, and raw garlic. We place this rich spread on a large plate next to warm, toasted whole wheat flatbread. We add a fresh side salad made of chopped tomatoes, garden cucumbers, and red onions tossed in olive oil. We include light, crispy baked falafel patties seasoned with ground cumin, coriander, and fresh parsley. This plate is served cold with a light drizzle of olive oil over the hummus.

We prepare a light batter using ice-cold sparkling water and organic flour for a crisp texture. We dip fresh sweet potatoes, green beans, and tender zucchini sticks into this simple batter. We fry the coated vegetables in hot vegetable oil for just two minutes until light and crispy. We roll these crispy tempura pieces inside seaweed and seasoned sushi rice using a bamboo mat. It is served warm on a clean wooden board with a side of salty dipping sauce.