Wild mushroom/ truffle brie bruschetta

wild mushrooms cooked in evo and butter with thyme and garlic.
cheese is sliced and placed on the grilled bread
finish with roasted chestnuts and chives

Burrata/ radish/turkey salami/tangerine

turkey salami is cut into circles on the next prep
finish with basil oil
burrata is put on the small antipasti plate
tangerines, chilies, basil, radish is mixed with evo and salt
spoon the mix on the burrata

Beets and persimmons

beets are marinated in evo and chopped parsley
goat cheese, persimmon and beet greens are placed on the beets
finish with walnuts, micro beet greens
drizzle with fig vin cotto

Kabocha squash fritter/ truffle honey

Allen Brothers Black Angus N.Y

Uccelletto beans, arugula, drunken goat cheese

Spanish octopus

Potatoes. Chick peas onions.saffron aioli

Party desserts #2

Buttet lettuce and heirloom tomato salad

Mozzarella, olives, ranch

Party desserts

Papas

Purple potato papas bravas/prosciutto/romesco

Spiced salmon/celery root/carrots/mustard creme fraiche

Watercress, Lemon-parsley puree

Wild mushroom and kabocha squash cassoulet

nasturtium leaves, radish, turnips, porcini-parmesan breadcrumbs

Bistro #2

Bistro steak /sweet potato/broccoli di ciccio

Squash blossoms.orange basil aioli

Kabocha squash agnolotti

Purple potatoes, speout leaves, butternut squash puree

Pear and chanterelle mushroom bruschetta

• house made ciabatta
• ricotta
• saba

Heirloom tomato.mozzarella.fennel and fig salad

wild mushroom and Tuscan kale tart with goat cheese

Wild arugula salad with tomato, radish, grated egg and loquat vinaigrette

local halibut la plancha with artichoke truffle potatoes

Broccolini and lemon-chili brown butter

Country pate with apricot and cucumber, melon and quinoa antipasti

suckling pig pate with pistachios

apricot chutney

Cucumber, melon and quinoa antipasti with feta and celery

Prosciutto and Roasted peaches

sage honey and hazelnuts