Under the direction of Executive Chef Horacio Rivadero, and Pastry Chef Veronica Manolizi, the menu blends innovative technique with seasonal, local produce, and includes many classic living, vegan and gluten-free dishes. Most of our farm-to-chef ingredients are locally sourced from our own Paradise Farms, including specialty micro greens and 67 varieties of edible flowers. Merging globally-inspired culinary philosophies, an expansive variety of super foods, medicinal herbs and ancient spices inspire our recipes and enliven our dishes. To accompany the menu, we offer biodynamic, sustainable wines and craft cocktails.