avocado and cherry tomato salad with persian cucumber and red wine vinaigrette baby greens with lemon maple vinaigrette, plum, parmesan slivers and pine nuts arugula and heirloom tomato salad with pearl mozzarella and aged balsamic vinaigrette nectarine 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 and heirloom tomato braised oxtail lamb tagine with apricots and spiced pistachio garlic and olive oil roasted leg of lamb local red snapper vera cruz 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 nectarines and gruyere roasted asparagus with cherry tomato and lemon sauteed summer squash with wild elderberry vinegar twice caramelized brussels sprouts with shallots and peach haricot vert with ginger and antebellum benne roasted baby eggplant, heirloom tomatoes, and sweet onions Brabant root vegetables with thyme and wild black sage

fresh and roasted farmers market stone fruit with dark chocolate and halva peach galette with whipped quark seasonal berry or cherry(in season only) clafoutis with creme anglaise sweet potato pie with rye crust and whipped cream crisp hazelnut and chocolate mousse torte strawberry pavlova