EARTH MONTH EXCLUSIVES
THE POWER OF REGENERATIVE AGRICULTURE
GROWN FOR GOOD
This Earth Month, we’re digging deeper. We believe that truly great food starts long before it reaches our kitchen—it starts in the soil. That’s why we’ve dedicated our feature menu to Grown for Good, a celebration of ingredients rooted in regenerative agriculture.
By prioritizing soil health and biodiversity, these plants do more than just nourish us, they restore the earth they grow from. From carbon-storing asparagus to soil-building mushrooms, every dish on this limited-time menu is a celebration of what happens when we put back more than we take.
Join us at the table this April. It’s time to taste what we’ve been planting.
THE MENU
RAINBOW ROLL
ahi watermelon, avocado, slaw, crispy mushrooms, tempura bits
HARISSA HEIRLOOM CARROTS
smokey chickpeas, pickled candied beets, yuzu aioli
CHARRED KING OYSTER MUSHROOM SCALLOPS
spring asparagus, blistered cherry tomatoes, chimichurri
CARROT OLIVE OIL CAKE
tahini maple frosting, walnut brittle, vanilla ice cream
ROOTED IN INTENTION
KING OYSTER MUSHROOMS
THE ECOSYSTEM BUILDER
Mushrooms are nature’s ultimate up-cyclers. Unlike plants that draw from the soil, fungi actively build it by breaking down organic waste into nutrient-dense compost.
HEIRLOOM CARROTS
THE NUTRIENT SCAVENGER
With their deep, tapering roots, carrots act as a bridge between the earth's surface and the mineral-rich world below. As they grow, they dive deep into the soil to pull hidden nutrients upward, naturally enriching the topsoil for future crops.
SPRING ASPARAGUS
THE SOIL PROTECTOR
As a perennial that stays rooted for decades, asparagus acts as a permanent storage locker for carbon by keeping the soil undisturbed. By protecting the delicate microbial life underground, it ensures the land stays fertile and resilient season after season.
GALLERY
