by Chef Alex Martinez
For this year’s Chef’s Choice menu, I used the featured item in all three courses to highlight the garbanzo bean versatility and the many different textures that can be achieved with the garbanzo bean.
Butter lettuce with mint, Meyer lemon Greek yogurt, garbanzo bean and red quinoa salad
Pan-seared garbanzo bean cakes served with a Greek yogurt-tahini purée, caramelized carrots, and spicy, pickled red cabbage
Semi-sweet chocolate garbanzo bean blondies topped with sea salt. Served with vanilla ice cream.
*Tax & gratuity not included