with cucumber and grape tomatoes (Bowl)

with a warm skewer of French bread and fontina cheese, Asian pears, candied walnuts and a lavender & toasted mustard seed vinaigrette (Bowl)

with banana peppers, peanuts, scallions, dried red chiles and crispy rice noodles tossed in a thai sweet chili sauce and served with wasabi aioli

with raclette cheese, leek, and pernod cream sauce served on sauteed spinach with green apple relish

with goat cheese, tomato compote and a green bean, cucumber and shaved red onion salad

with blue cheese, bacon, tomato hard boiled egg, red onion and avocado, served with whole grain mustard vinaigrette

a cup o roasted tomato soup with sage creme fraiche, served with an applewood-smoked bacon b.l.t. on brioche with fines herbes aioli

on a housemade scallion biscuit with pickled jalapeno aioli and sweet corn jus

on whole grain bread with caper-cream cheese, red onion, tomato and watercress

over an arugula and sweet corn salad with tomato-horseradish vinaigrette

over grilled romaine with a balsamic-marinated tomato & feta cheese salad

stuffed with a brown butter-jonah crab salad served with toasted orzo, english peas, slivered almonds, pickled onions and a roasted tomato & horseradish vinaigrette

grilled and served with a spring mix of fava beans, english peas, edamame, carrots and pearl onions. Finished with a kumquat-mint relish and a red wine reduction

with a roasted red pepper & aged cheddar spoon bread. Braised greens and a grilled peach & pickled pepper chutney

with a roasted corn jus, grilled pearl onions, zucchini, corn, sweet red peppers and cilantro

with cucumber and grape tomatoes

with warm skewers of French bread and fontina cheese, Asian pears, candied walnuts and a lavender & toasted mustard seed vinaigrette

with banana peppers, peanuts, scallions, dried red chiles and crispy rice noodles tossed in a thai sweet chili sauce and served with wasabi aioli

served over a potato-fennel puree, with spring pea mix, crispy potatoes and sage oil

with raclette cheese, leek, and pernod cream sauce served on sauteed spinach with green apple relish