Photographed by Ricky Restiano  
  
spring
lunch dinner
Carrot Soup with Fennel-Green Pesto

Farro Salad with Roasted Asparagus and
Goat Milk Feta
Spanish Albariño
Tarragon Fritatta with Parmesan

Roasted Fingerling Potatoes with
Herbes de Provence
Served with Baby Arugula Salad
Chablis
  Spicy Beet-Green Crostini
Prosecco

Roasted Golden Beet Salad with Baby Watercress, Endives, Goat Cheese and Walnuts
California Chardonnay

Gemelli with Arugula Pesto and Warm
Cherry Tomatoes
Bonarda or Barbera

Strawberry Crostata with Grand Marnier
Australian Shiraz Port
 
summer
lunch dinner
Goat Cheese Panini with Tomato and
Herb Pesto
Served with Baby Greens and
Balsamic Vinaigrette
Verdelho

Tomato Fritatta with Fresh Herbs

Sauteed Haricots Verts with Baby Red
Potatoes and Lemon Zest
Served with Mâche and Lemon Vinaigrette
Sangiovese Rose
  Chilled Cucumber and Yellow Pepper Soup

Pan-Fried Zucchini Flowers with Fresh Ricotta
and Garden Herbs
Sancerre

Fresh Corn Polenta with Summer Zucchini,
Heirloom Tomatoes and Garden Herbs
Pinot Noir

Strawberry Sorbet with Grand Marnier
 
fall
lunch dinner
Tuscan Tomato Soup with Garlic Crostini
and Parmesan

Tomato, Cucumber and Cured Olive
Chopped Salad with Petit Epautre
Côte du Rhône

Heirloom Tomato Salad with Baby
Mozzarella and Basil

Bruschetta with Chili-Spiced Tuscan Kale
and Cannellini Beans
Chianti
  Chili-Spiced Avocado Salsa with Grilled Tortillas
Litchi Fizz

Zucchini Salad with Baby Arugula, Truffle Oil and Pine Nuts
Sauvignon Blanc

Flatbread Pizza with Fresh Corn, Sundried Tomatoes and Smoked Mozzarella
Oregon Syrah

Velvety Chocolate Truffles
Cognac
 
winter
lunch dinner
Spicy Winter Green and Yukon Gold Potato Velouté

Lentil Salad with Baby Greens, Roasted
Beets and Yogurt Mint Dressing
Zinfandel

Bruschetta with Chili-Spiced Tuscan Kale
and Cannellini Beans

Celeriac & Apple Salad with Baby
Watercress and Meyer Lemon-Shallot
Vinaigrette
California Chardonnay
  Arugula Salad with Fennel, Blood Oranges,
Clementines and Olive Vinaigrette
Sparkling Wine (Blanc de Noir)

Ziti with Broccoli Rabe, Fresh Goat Cheese and Lemon Oil
Tempranillo

Butternut Squash-Apple Cake with Ginger Streusel
Apple Port

Bite-Size Butternut Squash Tartlets with
Fresh Goat Cheese and Thyme
Champagne

Spicy Winter Green and Yukon Gold Potato Velouté
Grüner Veltliner

Cauliflower Gratin with Nutmeg

Pan-Roasted Winter Squash with
Brown Butter and Sage

Chili-Spiced Tuscan Kale and Cannellini Beans
Sparkling Red Wine (Grenache/Shiraz)

Velvety Chocolate Truffles
Cognac

© 2008 viviane bauquet farre — food & style NY LLC

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