baby greens with lemon maple vinaigrette, plum, parmesan slivers and pecans

wild black sage brined petaluma poultry chicken quarter au jus grass finished coulotte with point reyes blue butter sauteed summer squash with wild elderberry vinegar roasted eggplant, heirloom tomatoes, and sweet onions roasted root vegetables with thyme and wild black sage

fresh and roasted farmers market stone fruit with dark chocolate and halva