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Fennel and arugula salad with grilled apricots and Marcona almonds
Grilled pizza with heirloom tomatoes, fresh herbs and lemon oil
Fresh fava beans with warm hen-of-the-woods mushrooms, Manchego shavings and white truffle oil
Pistachio gelato served with cherry compote with Cognac
Chilled roasted zucchini soup with basil and fried capers
Root vegetable hash browns with scallions
Roasted Belgian endives with citrus-pine nut vinaigrette and tarragon
Vegetable cassoulet with sourdough-olive oil croutons
Muddled tangerine-rosemary fizz
Open-face avocado hummus sandwich with pickled shallots and baby spinach
Avocado hummus with toasted coriander and avocado oil
