Lunch Pop-ups

Interested in meeting new people in an intimate setting, while eating a delicious organic and handmade lunch? Never tried Chef Serenity’s fare? Contact the chef to attend an upcoming lunch pop-up.

RSVP

Sample Menus

May Menu

Juice:

Fresh Turmeric, Ginger, Golden Beet & Citrus Juice with Sparkling Coconut Water

Main:

South Indian Idlis

Served with:

Coconut Curry, Tamarind Chana Chaat, Curried Kabocha Squash, Cucumber Coconut Raita, Indian Sauerkraut, Pickled Cauliflower & Mango, Eggplant and Peach-lime Chutneys

Dessert:

Chocolate Chai Ice Cream Sundaes with Coconut Yogurt Whip Cream, Chocolate Hazelnut Sauce, Baked Cardamom Banana Bites and Caramelized Hazelnut Crumbs

April Menu

Drinks:

Fresh Fennel, Ginger and Apple Juice & Vanilla Rose Chai Kombucha

Main:

Roasted Roots with Pomegranate Garbanzo Bean Cauliflower Tempura

Served with:

Golden Beet Salad, Almond Feta, Tomato Rosemary Jam, Spanish Flavored Sauerkraut, Chermoula Sauce & Parsley “Cream”

Dessert:

Lemon-almond Napoleons with Fresh Fruit, Tangerine Sauce & Almond Violet “Cream”

March Menu

Juice:

Fresh Apple, Ginger, Lemon and Golden Beet Juice

Main:

Vietnamese Mung Bean Stuffed Crepes

Served with:

Nuoc Chan, Ginger Grapefruit Sauce, Zhoug Sauce, Kecap Manis, Kimchi, Red Curry Delicata Squash, Cilantro, Basil, Mint, Lettuce & Avocado

Dessert:

Kabocha Squash Paleo Brownies & Into the Woods Truffles

January Menu

Drink:

Kaffir Lime & Black Currant and Elderberry Syrups, Berry Kombucha, Fresh Apple Ginger Juice Mocktails

Main:

Thai Green Curry Vegetable Stacks

Served with:

Polenta Crusted Eggplant, Kimchi Salad, Fried Red Rice, Kaffir Lime Tempeh Salad, Thai Red Curry “Cream” Sauce

Dessert:

Kaffir Lime Crepes with Kaffir Lime Curds, Kaffir Lime Tapioca Pudding, Kaffir Lime Cashew Cream, Pear Chunks and Kaffir Lime Syrup

December Menu

Juice:

Fresh Apple, Ginger, Pomegranate & Beet Juice

Main:

Beet Cakes with Curried Red Lentils and Pomegranate Glazed Eggplant

Served with:

Saffron Curry Cream, Red Bell Pepper Walnut Sauce, Pasilla Chili Spread, Tahini Feta “Cheese”, Ruby Zaatar Sauerkraut

Dessert:

Almond Rose Pomegranate Chocolate Parfait Garnished with Spring Flowers

November Menu

Juice:

Fresh Kale, Apple, Ginger & Lemon Juice

Main:

Avocado, Sea Vegetable, Asian Pear Salad

Served with:

Creamy Wasabi Dressing, Edamame Sauce, Candied Peanuts, Sea Vegetable Sauerkraut, Pickled Ginger, Sea Fritters

Dessert:

Yuzu Sorbet and Ice cream

Served with:

Kumquat curd, Plum Rose Jam and Candied Ginger

October Menu

Drink:

Apple Ginger Elderflower Virgin Cocktails

 Main:

Fava Bean Pistachio & Pumpkin Seed Falafels

Served with:

Quinoa Mung Bean Tabouli, Tahini Lemon Sauce, Muhammara Sauce, Roasted Tomatillo Spread, 7 Secret Chili Oil, Pickled Roasted Garlic Fennel

Dessert:

Peanut Butter Salted Coconut Ice Cream Bon-Bons

&

Walnut Marzipan Nuggets

September Menu

Juice:

Fresh Beet, Turmeric, Apple & Ginger Juice

Main:

Roasted Vegetable Soup

Served with:

Basil Macadamia Cream, Qero Chili Sauce, Cilantro-jalapeno Dehydrated Crackers, Mung Bean Sprouts, Kabocha Squash Muffins, Garlic Herb Ghee Spread

Dessert:

Frozen Kumquat Custards with White Chocolate Macadamia Cream, Persimmon Slices and Chai Syrup