True Food Kitchen, in Garden City, celebrated its first anniversary in September by unveiling a new fall menu featuring “familiar, feel-good favorites as well as new, crave-worthy creations.” Co-founded by integrative medicine expert Dr. Andrew Weil, True Food Kitchen has a seasonal menu guided by the principles of his anti-inflammatory food pyramid.

Executive Chef Seth Barton leads the culinary team in Garden City, helping spearhead innovation around the new menu. With preparations designed to highlight the natural benefits and flavors of each ingredient, the restaurant offers nutrient-dense staples, responsibly sourced proteins, and little-known superfoods.

The fall menu includes a variety of new dishes and beverages made with produce at its seasonal peaks, such as butternut squash, mulberries, brussels sprouts, and pomegranates. Returning favorites include Butternut Squash Soup, Roasted Brussels Sprouts, Butternut Squash Pizza, a new version of the Spicy Panang Curry, and Squash Pie for dessert. Among the new offerings is Butternut Squash Farro Risotto, a vegan risotto tossed in butternut squash and cashew sauce, mixed with roasted brussels sprouts, fennel, golden beets, and mushrooms, served in a dashi broth and garnished with fresh arugula. The menu also includes seasonal comfort food, such as Lasagna Bolognese, Chicken Parmesan, and Sustainable Seabass.

True Food Kitchen’s scratch bar features freshly pressed juices, organic teas and natural refreshers, such as the seasonal Concord Grape Lemonade, Passion Fruit Limeade and Sparkling Orange Sencha Tea. A selection of beer, wine, and handcrafted cocktails containing organic and gluten-free spirits are also available.

Location: Roosevelt Field (630 Old Country Rd., Space 1040B), Garden City, NY. For more info, call 516-559-4728 or visit TrueFoodKitchen.com.