Duck confit / farro quinoa salad, charred apricots, blackberries, spring onions & rosemary tangerine honey vinegar sauce

Chocolate creme brulee / whipped cream, berry, palmier

grilled swordfish / shellfish broth, brown rice, saffron olive oil braised fennel

heirloom tomato- cucumber vinaigrette

Warm peach and blackberry galette with cinnamon ice cream

Heirloom tomato and cucumber salad / chickpea crostini / Mahon cheese

Lemon boy and Serpent cucumbers, apple cider vinaigrette, raw yellow and green squash, shaved fennel and chilies. A little mint and parsley. Large pieces of heirloom tomatoes.

Chick pea puree: chick peas, smoked paprika, evo, salt and peppers, cumin.

Summer cucumber, tomato and avocado salad with pluots and d'Affinois crostini

Butter lettuce, basil and mint

grilled broccoli with jalapeno jack cheese fondutapickle

pickled mushrooms, quinoa and flambeau radish

potato and smoked chili cigar with jack cheese fonduta

persian and lemon boy cucumber vinaigrette and mushroom escabeche

Porcini and Ronde de Nice Squash Pizzaa

Make fresh tomato sauce with pureed tomatoes, mozzarella, red onion, basil, balsamic vinegar and extra virgin olive oil. Puree in Vita Mix. Use instead of tomato sauce.

Pizza has gouda, mozzarella, Parmesan and fresh thyme

Duck Confit with roasted apricots, spiced nuts, grilled endive

salad before duck confit.......smoked duck stock with beet puree