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sample
menus
artichoke velouté with fresh thyme
goat cheese soufflé with rosemary and lemon
wild mushroom risotto
porcini infused oil
apple tarts with lavender honey
served with fresh berries
roasted asparagus with pecorino toscano fresco and pine nuts
white truffle oil
fresh pea soup with pea shoots and lemon oil
potato-parmesan gnocchi with brown-butter and crispy sage
meyer lemon-mascarpone gelato
served with local strawberries & sunflower honey syrup
baby vegetable fritters with purple and green basil
tomato coulis with shallots and wine
heirloom tomato salad with summer beans and mint
tagliatelle with peppers braised in white wine
asiago shavings
individual summer fruit cobblers
cointreau chantilly
tomato soup
pan-roasted shiitake mushrooms and truffle oil
roasted pear and frisée salad with blue cheese and walnuts
creamy butternut squash polenta with spicy wilted spinach
apple-cranberry bread pudding
rosemary-calvados reduction
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