seasonal, modern, exuberant

Caesar salad with young romaine and chili-spiced croutons Crêpes with strawberry compote Fresh goat cheese tarts with ramps and lemon zest Sautéed spinach Roasted asparagus with burrata, Tahitian lime oil and sorrel chiffonade Roasted asparagus salad with Valencia oranges and ginger-citrus vinaigrette Rhubarb compote Ravines Wine Cellars Pinot Noir paired with trofie and arugula pesto Portobello Mushroom Wraps with Buffalo Mozzarella, Piquillo Peppers and Pimentón Mayonnaise Bonny Doon Vineyard, 2008 Ca’ Del Solo Albariño Almond cake with strawberries and ginger chantilly Spring vegetables braised in olive oil, white wine and saffron Sugar snap peas and pea microgreens with ginger-curry vinaigrette A green gazpacho: Chilled cucumber soup with yogurt and fresh mint Grilled cheese sandwich with garlic confit and baby arugula