tuna "nicoise'

I drained the peeled heirloom tomatoes and thickened the tomato water with xanthum gum. added parsley and evo.









tiny capers, bulls blood beet greens, micro arugula,nasturtium leaves, celery leaves, black olives, white anchovy, basil oil, chives, toast points

fig pizza / prosciutto, smoked mozzarella, arugula, mozzarella, fig rosemary compote

bruschetta: brie, heirloom tomato, boquerone, celery leaves

heirloom tomatoes are marinated with tarragon, mint, evo.

Pork Belly and Figs

broccolini, beet creme fraiche, fig balsamic glaze, chioggia beets

Fig blackberry. Crisp prosciutto

Beet creme fraiche. Macadamia
Blue cheese

crab cake / cucumber, corn and dill yogurt; Merguez sausage and gypsy pepper pizza

grilled goat cheese wrapped in grape leaves

warm frisee, bacon and pecan salad. mustard vinaigrette

cherry balsamic compote with rosemary

party desserts by Elaine and crew.

financier

marshmallow brownie

strassburger cookie

palmier

vanilla bean cupcake

Macaron with fresh berries

pistachios, raspberries and blueberries

yogurt and pastry cream filling

Blackberries on the trails of Tennesse Valley

Grilled corn / pepper butter

Butter has roasted Italian frying peppers from the wood oven. Seeded and diced. piquillo peppers dice and thinly sliced shallots. Use salted butter, or season unsalted butter