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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