gremolata, toasted crumbs.
Soft polenta, sauteed greens, rhubarb compote, gastrique sauce.
Pickles, cornichon, mustard, frisee salad, grilled toast.
La quercia prosciutto, marinated garbanzos, vegetable salad, egg salad crostini.
Celery, tomato, fennel, parsley, preserved lemon.
Shaved vegetables, sherry vinaigrette.
Relish of favas, preserved lemon, radish, marcona almonds.
Roasted turnips, shiitakes, bacon and greens.
Chef's choice *may include non-vegetarian garnishes*.
Potato-celery root mash, spicy broccolini, lemon pan sauce.
Flageolet beans, roasted garlic, toasted crumbs, mint pesto.
Salad of poblano chile, pink grapefruit, avocado and lime, citrus mojo sauce.
Lemon basmati rice, grilled summer squash and scallion, local tomato-herb vinaigrette.
Calabrian chile, lemon, garlic, olive oil, toasted crumbs.
Dill vinaigrette, horseradish sauce.
Tahini, sesame-lime dukkah.
Rosemary-honey butter (when available).
Passion fruit sauce, candied kumquats.
Whipped cream.
Meyer lemon curd, spiced cherry compote, creme fraiche.