Complimentary tastings help customers find their favorite from a selection of more than 400 tea blends

Moroccan chef populates an internationally influenced menu with fromage plates, spinach ravioli, and pork chops glazed with apple chutney

Custom salads made with organic, local ingredients complement 12 or more vegetarian and meaty soups daily, as well as sandwiches and dessert

Chefs gather locally grown produce and seasonal ingredients to make housemade cheeses, hearty lamb entrees, and signature seafood dishes

Chefs create Indian and Nepalese dishes such as chicken chowmein, lamb vindaloo, mango lassi, and gulab jamun in saffron-colored dining room

Asian teriyaki and sashimi alongside Italian pizza and calamari with Eastern influences

Shredded pork with spicy garlic sauce; housemade vegetarian rice noodles; prawns in lobster sauce

Artful plates of Asian cuisine fused with the techniques Chef Yamada acquired during travels to Europe and South America

Burritos, chiles rellenos, huevos rancheros, chimichangas, and tacos served for more than 25 years by the taqueria’s founding family

Whole-milk mozzarella bubbles on gourmet pizzas, and all-natural humane beef makes up housemade meatballs