Tomato, fennel, gigante bean and kale soup.
Butter lettuce, carrot, radish, celery, fried garbanzo beans, and a red wine-herb vinaigrette.
Roasted chioggia and gold beets, quinoa, citrus, arugula, and pistachio dressing.
Little gems lettuce, house-smoked bacon, warm goat cheese, and hazelnut vinaigrette.
Petaluma chicories, Asian pear, pomegranate, housemade ricotta, and walnuts.
Chanterelle mushrooms, brussels sprouts, chestnuts, and a white truffle cream.
Lamb merguez sausage, savoy cabbage, caraway, pecorino romano, and bread crumbs.
Summer vegetable ragoût, yukon gold puree, and herb nage.
Broccoli romanesco, curly kale, almond, currants, fried capers, and lemon.
Toasted bulgur, jujubee, hazelnuts, dandelion greens, torpedo onion vinaigrette.
Fried carola potatoes, slow-cooked greens, and chimichurri.
Roasted butternut squash, black garlic, escarole, grilled green onions, and fried farm egg.