Organic Little Gem lettuce, Orange and grapefruit segments, Marcona almonds, Chioggia Beets, Feta cheese and a lemon-shallot vinaigrette

Red wine braised boneless beef shortribs served with a horseradish gremolata

Salmon filet topped with an aromatic marinade of diced ginger, shallots, scallions, chili flakes and olive oil.

A gluten free lasagne made with layers of thinly sliced potatoes, portobello mushrooms, herbed ricotta and Swiss chard served with a smoked tomato sauce

Simple grilled asparagus topped with a smoked almond-herb compound butter and lemon wedges

Yukon Gold potatoes roasted with garlic EVOO, parmesan and parsley

Chilled salad of lentils, chickpeas and raw riced cauliflower mixed with lemon juice. olive oil. parsley, mint, tomatoes and cucumbers.

Buttermilk biscuit filled with a strawberry and rhubarb compote, brown sugar whipped cream and a Meyer Lemon curd