Greens Restaurant
Greens Restaurant Supper Club
- Chilled Marinated Silken Tofu — soy broth, scallions, green garlic, sesame, fava beans
- Strawberry Salad — baby lettuces, carrot, jicama, daikon, Thai basil, creamy sesame dressing
- Spring Vegetable Piccata — lemon caper sauce, green garlic mashed potatoes,
sauteed spinach, baby carrots, snap peas, pearl onions - House Bread — cultured butter
- Apricot Upside Down Cake — cardamom caramel & whipped creme fraiche
All meals come fully prepared with accompanying Chef's notes & prep instructions — simply assemble & serve
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Originally from New York, Katie Reicher was introduced to Greens as part of an externship program through the Culinary Institute of America. Upon graduating, she returned to Greens to work full time. Within a few years, she swiftly rose through the ranks to become Executive Chef — A promotion that took place in the heart of the pandemic.
Chef Katie continues the restaurant’s legacy of “celebrating vegetables,” while moving the art of vegetarian cuisine to the next level with new and exciting globally-inspired dishes. She celebrates local farmers and makers first, rotating half of her menu every month to deliver the freshest, most seasonal food possible. Chef Katie believes that there is no limit to the potential of cooking vegetables.
This culinary vision is further enhanced through the creation of her Guest Chef Series, a revolving program welcoming outstanding local-area chefs to participate in collaborative 4-course dinners, bringing their unique culinary perspectives to the art of vegetarian dining. The Guest Chef Series will continue in 2024 with an incredible line up of Bay Area chefs.
Chef Katie continues the restaurant’s legacy of “celebrating vegetables,” while moving the art of vegetarian cuisine to the next level with new and exciting globally-inspired dishes. She celebrates local farmers and makers first, rotating half of her menu every month to deliver the freshest, most seasonal food possible. Chef Katie believes that there is no limit to the potential of cooking vegetables.
This culinary vision is further enhanced through the creation of her Guest Chef Series, a revolving program welcoming outstanding local-area chefs to participate in collaborative 4-course dinners, bringing their unique culinary perspectives to the art of vegetarian dining. The Guest Chef Series will continue in 2024 with an incredible line up of Bay Area chefs.
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