avocado and kohlrabi salad with persian cucumber, shaved cauliflower and red wine vinaigrette baby greens salad with lemon maple vinaigrette, hosui pear, parmesan slivers, and peppered pecans farmer’s market salad of baby lettuces and citrus with danish blue cheese and pistachio roasted apple and pickled cucumber with little gem lettuce, cotija, buttermilk and walnut baby beets 3-ways with watermelon radish, baby lettuces, aged goat cheese and pomegranate molasses

harissa marinated free range chicken breast with mint gremolata wild black sage brined petaluma poultry chicken quarter au jus rosemary heritage pork porchetta smoked grass finished coulotte with stilton butter stout braised beef short ribs with apple and horseradish remoulade chili braised oxtail lamb tagine with dried apricot and spiced pistachio garlic and olive oil roasted leg of lamb rye crusted sea bass with lemon beurre blanc barramundi with picholine olive and lime herb salad

herb roasted organic fingerling potatoes buttermilk whipped yukon gold potatoes crisp grist & toll polenta whole-grain risotto with pickled beet and gruyere roasted asparagus with cherry tomato and lemon roasted acorn squash with chili negro and sweet onion twice caramelized brussels sprouts with shallots haricot vert with ginger and antebellum benne grilled cauliflower with sultana and fried black-eyed peas Brabant root vegetables with thyme and wild black sage

fresh and roasted farmers berries with dark chocolate and halva apple galette with whipped quark wild honey poached pear with almond custard and crisp meringue sweet potato pie with rye crust and whipped cream crisp hazelnut and chocolate mousse torte fermented berry and vanilla gelato float with marshmallow brulée