seasonal, modern, exuberant

Spinach tortilla with pine nuts Homemade ricotta Trofie with arugula pesto and flash-sautéed cherry tomatoes with garlic scapes Fresh peas with basil and mint Cucumber martini with Hendrick’s gin and tarragon Roasted asparagus salad with Valencia oranges and ginger-citrus vinaigrette Caesar salad with young romaine and chili-spiced croutons Roasted asparagus with burrata, Tahitian lime oil and sorrel chiffonade Parmesan-crusted fennel fritters with Meyer lemon dip Grilled cheese sandwich with garlic confit and baby arugula Spring vegetables braised in olive oil, white wine and saffron Rhubarb gelato Pairing dry Riesling with sweet peas and curry vinaigrette Almond cake with strawberries and ginger chantilly Gentilini Robola of Cephalonia, paired with roasted asparagus salad