WHAT WE COOK
We love all foods, but vegetables reign. When planning menus, we start with seasonal produce and build from there. There will always be a salad with each meal we serve. Our vegetable dishes include layers of flavor that keep our clients coming back for more.
Our grocery carts are filled with 80% fresh vegetables and fruit. The rest is divided among nuts and seeds, legumes, high quality cheeses, lean proteins and whole grains like farro, wild rice and quinoa.
Highest quality proteins
When it comes to animal proteins, we’re true believers in quality over quantity. From a health perspective, we know proteins like fish, meat and eggs shouldn’t fill much more than a quarter of our plates. That means each bite should knock our socks off. We source meat and seafood from New York’s best butchers and fish mongers and add our own touch to make every bite count.