starters

Sweet corn soup with chipotle cream and cilantro
little gems with avocado, radishes, ricotta salata and pepitas
Beets, blood oranges and mint with orange flower water
Schaner farm citrus with arugula, frisee and green olives
Swiss chard and goat cheese tart with currants and pine nuts
Seared albacore with beluga lentils, salsa verde and aioli
Hamachi crudo with meyer lemon, tangelos and marcona almonds
Market Asparagus with polenta, pecorino and a butter crumbed egg
Simple salad with cherry tomatoes, cucumbers, lemon and olive oil 1

main courses

Summer squash gratin with poblanos, green rice and queso fresco
Mussels with saffron potatoes, fennel, pea shoots and aioli toast
Market fish with farro, black rice, sugar snap peas and tangerines
Grilled salmon with summer succotash and cherry tomato brown butter
Pork confit with braised red cabbage, potatoes and caramelized apples
Grilled quail with cous cous, pistachios, kumquat sambal and labneh
Boeuf bourguignon with bacon, mushrooms and cipollini onions
The devil’s chicken with braised leeks, onions and mustard breadcrumbs
Niman ranch rib-eye with tomato-potato gratin, black olive butter and arugula