dinner — jason hammel

JANUARY golden beets goat butter, kumquat, hazelnut, chamomile. winter citrus salad lime leaf, celery, walnut, stilton blue cheese. grilled lion’s mane mushrooms delicata squash, taleggio, pickled lentils, sherry. FEBRUARY pan roasted sturgeon celery root, pine nut, hedgehog mushrooms, pickled lentils, sherry cured hamachi heart of palm, sesame leaf, kaffir lime, oro blanco, tarragon loch duart salmon baby turnips, pomegranate, rose labneh smoked ricotta agnolotti hazelnut, sultana, sage, lardo wagyu brown butter salsify, chestnut mushrooms, cocoa nib, blood orange torta barozzi beet ganache, sicilian pistachio, ricotta raspberry swirl savory eclair whipped goat’s milk butter, black truffle, huckleberry citrus salad nasturtium yogurt, pecorino, chicories meyer lemon risotto melted leeks, sicilian pistachio, fennel, saffron, chevril grilled lion’s main butternut squash, pickled black lentils, pepitas, shio koji beurre blanc burrata semifreddo strawberry and fennel granitas, aged balsamic, strawberry crumbs

JANUARY wild cod grilled cabbage, lardo, parsley root, meyer lemon. winter citrus salad candied walnuts, endive, white balsamic, ubriaco rosso. steak tartare smoked beets, chermoula, crispy lentils, horseradish, carta de musica. winter squash agnolotti black trumpet mushrooms, kombu butter, amaretti. oat risotto celery root, rosemary, hazelnut. fried four star mushrooms marcona almond aillade. FEBRUARY winter radish and blood orange whipped robiola, caraway, mint. corzetti black trumpet mushrooms, pine nuts, ricotta, sage, brown buttter. winter squash tart thyme, kumquat marmalade, white sesame, raclette. golden beets and peekytoe crab crispy apple, tarragon, yuzu. spaghetti alla chitarra salsa di noci, coppa, black truffle. rohan duck breast grilled cabbage, wheat berries, smoked onion, fermented blackberry. french onion soup guinea hen broth, d’anjou pear, smoked onion crouton. pork secreto borlotti beans, tangerine, oyster butter. MARCH black bass morels, wild rice, leeks, shio koji beurre blanc. baby leek and chestnut ‘parmigiana’ mustard aioli, quince. kabocha squash clementine oranges, marcona almond, black lentils, ginger. vermouth steamed mussels salsify cream, spring onion, oyster butter. rigatoni alla genovese lamb shank, taggiasca olives, meyer lemon. grilled white sweet potato black trumpet mushrooms, charred cabbage, green apple, spruce. whole roasted skate wing celery root, dates, rosemary, seeded crust. roasted duck breast wheat berries, green garlic, pecans, nettles. APRIL wagyu carpaccio wild ramps, pickled rhubarb, baby turnips, piment d’espelette. first of the season raw salad daikon, endive, foraged herbs and greens, sweet onion dressing, point reyes blue. green garlic bisque black harissa, marinated artichoke, wild bay leaf, yogurt. spring vegetable kamut braised local mushrooms, black walnut-nettle pesto, sheep’s milk ricotta, fermented black raspberry vinaigrette. chitarra green garlic, dungeness crab, kumquat, chile, almond. smoked baby beets macadamia nut, heart of palm, aged goat cheese. spring spinach salad Sicilian pistachio, sunchokes, yogurt dressing. scottish salmon fregola sarda, fava bean relish, baby fennel, nasturtium. carta di musica and cultured butter Werp Farm radishes, smoked trout roe, rhubarb. MAY grilled klug farm asparagus bacchus radish, celery salsa verde, thai chile, stracciatella. duck breast black quinoa, fava beans, duck liver mousse, sprouted fenugreek, hazelnut. JUNE three sisters navy beans local mushrooms, arugula chimichurri, candied walnut, ricotta, fermented black raspberry vinaigrette. chilled mussels escabeche snap peas and saffron-prawn aioli. tagliatelle sicilian pistachio, garlic scapes, fennel, pecorino tuada. branzino grilled cabbage, summer onions, sungold tomato, fennel soubise. JULY chilled cucumber and sunflower soup klug farm cherries, labneh, basil. hanger steak butternut farms baby beets, cascabel chile, lima beans, chickpeas. summer squash butternut farms broccoli, fresh green coriander, purple kale, cashew. grilled baby corn fennel pollen, basil, yuzu, bagna cauda. little gem salad klug farm plums, summer onion, aged gouda, buttermilk pecan dressing. mafaldine sungold tomato, basil, sweet corn miso butter, parmigiano reggiano. AUGUST three sisters melon stracciatella, sumac, purslane, pasilla honey, lemon oil. froggy meadow heirloom tomatoes preserved white tuna, black olive, summer herbs. wheatberry and lentil ‘risotto’ chestnut mushrooms, collard greens, summer wax beans. dry aged pork chop klug farm peaches, shishito peppers, new potato, macadamia nuts. SEPTEMBER scottish salmon baby eggplant, lobster mushrooms, calico red rice, lobster butter. butter poached prawns sweet peppers, green tomato, sesame, sorrel, creme fraiche. chicken liver mousse pickled klug farm apple, hazelnut, rye toast. brown butter pumpkin chestnut mushrooms, bartlett pear, delice de bourgogne. plums and prosciutto walnut, bitter greens, marigold. cauliflower and radicchio salad baby kale, berbere, white cheddar, dill breadcrumbs. rye casarecce squash butter, melted leeks, swiss chard, pistachio, Jason’s hometown ricotta. OCTOBER wagyu bavette steak sweet potato, schmaltz aioli, satsuma, capers. froggy meadow potatoes pine nuts, apple, smoked trout roe. beet and persimmon tartare mimolette, sumac, carta di musica. NOVEMBER kabocha squash soup chestnut cream, wild apple, michigan cider, umbrian black truffle. slow roasted fig and prosciutto candied walnut, bitter greens, marigold. wild striped bass parsnip, charred cabbage, black miso, brown butter hollandaise. DECEMBER blue fin tuna carpaccio mandarin vinaigrette, pickled turnip, tonnato aioli, bottarga. fussili rabbit ragu, green olive, celery, pecorino romano.

JANUARY smoked baby beets macadamia nut, heart of palm, aged goat cheese. winter citrus salad ginger vinaigrette, radicchio, daikon radish, pecorino. prawns a la plancha sunflower salsa verde, burnt orange. FEBRUARY charred red cabbage saskatoon berries, pine nut, horseradish, majoma. MARCH kabocha squash clementine oranges, marcona almond, black lentils, ginger. vermouth steamed mussels salsify cream, spring onion, oyster butter. rigatoni alla genovese lamb shank, taggiasca olives, meyer lemon. grilled white sweet potato black trumpet mushrooms, charred cabbage, green apple, spruce. whole roasted skate wing celery root, dates, rosemary, seeded crust. roasted duck breast wheat berries, green garlic, pecans, nettles. APRIL carta di musica and cultured butter Werp Farm radishes, smoked trout roe, rhubarb. spring spinach salad sicilian pistachio, sunchokes, yogurt dressing. scottish salmon fregola sarda, fava bean relish, baby fennel, nasturtium. grilled ramp wild rice whey-glazed cabbage, green garlic, basil. MAY Klug Farm asparagus sunflower seed, yuzu, mint. ricotta cavatelli morels, spring garlic, white bean, walnut. little gem salad fennel, lovage, haus cheddar, hazelnut dressing. first of the season strawberries robiola, carta di musica, saba, many herbs and flowers. JUNE sirloin steak baby carrots, shallots, carrot top salsa verde, gorgonzola dolce. hamachi crudo sugar snap pea, macadamia nut aillade, lula family olive oil. risi e bisi risotto, all the peas, stracciatella, basil. smashed cucumbers michigan cherries, mint, bottarga. soft shell crab crispy garlic scape, snap pea, macadamia aillade. JULY lobster and squash toast sorrel remoulade, baby fennel, yuzu. chilled pea soup fennel, black currant, squash blossoms, buttermilk. grilled Klug Farm apricot délice de bourgogne, rosemary honey, crispy bresaola. branzino a la plancha marcona almond, summer radishes, chanterelle sott’olio. plums and baby beets closed loop farms radicchio, hazelnut, ricotta salata. AUGUST risotto sweet summer corn, heirloom broccoli, stracciatella, fennel pollen. froggy meadow heirloom tomatoes mussels vinaigrette, yogurt, fennel pollen. mafalde sun gold cherry tomato, tropea onion, anchovy, pecorino. white corn polenta cauliflower, tamarind, walnut, peach. garlic panade stuffed quail Klug Farm grapes, summer peppers, roast shallot. grilled baby corn sunflower seed salsa verde, dried feta. SEPTEMBER watermelon salad daikon radish, aged goat cheese, pasilla chile, mint. miso braised cod collard greens, leeks, nectarine, brown butter. peach and carrot gazpacho crab, marcona almond, smoked buttermilk. new york strip braised shell beans, lobster mushroom, horseradish cream. grilled wild atlantic mackerel confit rozette potato, carmen pepper sott’olio, purslane. OCTOBER cabbage and radicchio salad black walnut, tonnato. japanese eggplant king trumpet mushrooms, ground cherry yogurt, pistachio dukkah, chili oil. rigatoni corno di toro peppers, lamb sausage, sunflower-mint pesto, fiore sardo. glazed delicata squash italian black rice, Klug Farm pears, black olive, matsutake. tuna tartare celery, ginger, heart of palm, carta de musica. NOVEMBER brussels sprouts salad golden beets, pomelo, white sesame, nasturtium. parsnip bisque winter truffle, dried fig, meyer lemon. mafaldine alla mollica red onion, swiss chard, saffron butter, pistachio. striped bass and manila clams Klug Farm apple, beluga lentils, chestnut butter. sweet potato peanut, cascabel chile, brown butter, persimmon. kennebec potato chicken schmaltz, steelhead roe, brown butter, persimmon. slagel farm goat rye berries, sunchoke, rosemary, satsuma. DECEMBER kennebec potato chicken schmaltz, steelhead roe, charred lemon, dill. slagel farm roasted goat rye berries, sunchoke, rosemary, satsuma.

JANUARY celery root ravioli melted leek, persimmon butter, hazelnut. shaved brussels sprouts salad mutsu apples, satsuma, salmon roe, hemp seed buttermilk dressing. roasted cabbage green olive, marcona almond, delice de bourgogne. pappardelle mushroom-walnut bolognese, parmesan. cider steamed mussels housemade pancetta, fennel, winter squash, garlic toast. braised rabbit rye berries, baby turnips, chanterelle mushrooms. grilled branzino charred beet, blood orange, kalamata olive, Three Sisters red beans. winter squash agnolotti Three Sisters pecans, parmesan, tomato butter. fluke braised escarole, oyster-fennel emulsion, yuzu, beurre monté. tea smoked beets and winter citrus sorghum, castelfranco radicchio, mimolette. crispy sunchokes pomegranate, juniper. FEBRUARY rosemary polenta butter poached radish, pear, blood orange, black olive. black lentils white grapefruit, cashew romesco, parsnip. grilled quail red cabbage, apple, guanciale, huckleberry. green apple and endive salad pomelo, kohlrabi, pecorino, walnut. capelli d’angelo prawn, pistachio. MARCH mussels escabeche carrot, satsuma, white sesame. tagliolini prawn, pistachio, meyer lemon. braised lamb barley, turnip, rosemary, green strawberry, first spring watercress. baked crab and green garlic dip Werp Farm radishes. Rushing Waters trout a la plancha beech mushrooms, black bean, kumquat, saffron. APRIL apple, radish, and bresaola salad pecan, ubriaco rosso, green garlic. spring salad confit potato, white asparagus, sunflower, artichoke vinaigrette. nettle and ricotta caramelle heart of palm, aged balsamic, mint. JUNE carrot tartare ramps, preserved plum, almond, summer truffles. grilled asparagus littleneck clams, sesame, beurre blanc. oat ‘risotto’ morel mushrooms, spring garlic, swiss chard, taleggio. icelandic cod fava beans, green lentils, soubise. JULY pan roasted green beans n’duja, black raspberry, yogurt, purslane. porcini and fennel salad summer herbs and petite greens, walnut, gorgonzola dolce. rigatoni snap pea pesto, ricotta, anise hyssop. Timberfeast duck breast summer squash, sweet cherries, peanut. whole roasted porgy sungold tomatoes, currants, ground cherries, dill. cucumber and kohlrabi salad apricot, tropea onion, buttermilk, smoked trout roe. AUGUST scallop crudo tomato water, juneberries, basil. broccoli fennel confit, peach polenta, gouda, anise hyssop. heirloom tomatoes from Froggy Meadow Farm, elephant heart plums, basil, sumac, bottarga. sardinian gnocchetti eggplant, anchovy, green olive, caramelized tomato. roasted peach polenta charred broccoli, fennel confit, gouda, anise hyssop. stuffed quail grilled cucumber, white quinoa, pistachio. grilled baby corn feta, yuzu, marash chile. watermelon salad baby beets, pecan, aged goat cheese. berkshire pork chop peperonata, grape leaf beurre blanc. SEPTEMBER sweet corn agnolotti prosciutto butter, parmesan, papalo. cabbage croquettes Penryn Orchard pears, radish, taleggio. poached salmon baby carrots, nectarine, freekeh. golden apple salad celery root, black walnut, cabrales. Froggy Meadow delicata squash braised red beans, oyster mushroom, aged cheddar. OCTOBER potato pave matsutake and endive salad, parmesan, pine bud nectar. venison tartare strawberry, sesame, carta di musica. braised lamb shoulder spelt gnocchetti, fennel and red onion agrodolce, plum, basil. torchietti hazelnut pesto, squash and miso butter, gouda. steamed clams jimmy nardelo peperonata, parmesan breadcrumbs and fresh ginger butter. persimmon salad calamansi vinaigrette, endive, cardamom yogurt and pecorino. brown butter fluke roasted cauliflower, black lentils, white poppy seed and pink lemon. NOVEMBER honey nut squash walnut, pear and fromager d’affinois. baby leek and chestnut ‘parmigiana’ mustard aioli, quince. salmon tartare sunchoke, creme fraiche, sorrel. smoked sweet potato king trumpet mushrooms, apple, taleggio, chamomile. pork belly Jon’s koginut squash, peanut, chanterelle mushrooms, cider jus. DECEMBER persimmon and golden beet salad heirloom apple, treviso, manchego, Lula family olive oil. braised and roasted rabbit brussels sprouts, farro, sun dried fig vinaigrette, oloroso sherry

2021 (takeaway)

JANUARY sweet onion soup walnut, oat-sourdough croutons, white cheddar. roasted chicken smoked tomato vinaigrette, fingerling potato, cranberry beans, yogurt. shaved brussels sprouts salad dried apple, white grapefruit, winter radish, lime-honey citronette. beef tenderloin ‘stroganoff’ homemade spelt pasta, escarole, celery root, pecan. sweet potato soup apple, elderflower. Gunthorp Farm roast pork rye berry risotto, wild huckleberries, pistachio. ‘pisarei’ dumplings and Rancho Gordo heirloom beans leeks, parmesan broth. herb-roasted Gunthorp Farm chicken fingerling potatoes, kale, sourdough croutons, anchovy aioli. winter squash smoked tomato vinaigrette, fingerling potato, cranberry beans, yogurt. chilled carrot salad cara cara orange, chanterelles, mimolette, chardonnay vinaigrette. winter squash agnolotti Three Sisters pecans and parmigiano. duck breast celery root, pearl onion, maitake mushrooms, santa rosa plum duck jus. salsify white grapefruit, saffron, white quinoa, beurre blanc. FEBRUARY winter citrus salad blood orange, pear, chicories, marcona almond vinaigrette. beef tenderloin crispy white sweet potato, brussels sprouts, cherry agrodolce, bone marrow aioli. lula ‘caesar’ salad little gem lettuces, celery, dill, anchovy dressing. atlantic salmon cara cara orange vinaigrette, red rice, pine nut and turmeric yogurt. lentil and maitake mushroom soup pistachio, fig. roasted Gunthorp Farms pork bergamot-honey glaze, white carrots, spaetzle, rosemary. white sweet potato tagine chickpeas, pomegranate, sunflower seeds, dates, arugula. MARCH beet pomelo salad pecorino, spring greens, sprouted fenugreek, avocado dressing. hanger steak wild onion farinata, pecan, chickpea, stracchino. spring salad Werp Lettuces, spring onion, aged gouda, candied walnut, artichoke and mandarin dressing. chicken ‘salmoriglio’ lemon risotto, parsnip, nettles. Spence Farm carrot salad rhubarb, radicchio, pistachio. spring onion and rice soup pine nut and cured egg yolk. artic char sorghum, oyster mushrooms, white corn polenta. charred rapini green garlic, parmesan gnocchi, green cabbage and chamomile. APRIL spring salad with asparagus kumquat, candied almond, white cheddar, sorrel vinaigrette. lamb meatballs flageolet beans, english peas, yogurt, ramps.

2020 (takeaway)

MAY grilled asparagus spicy peanuts, yogurt, black lime. braised beef farro, spring onion, golden raisin, french feta. JUNE spring radishes green garlic butter. asparagus soup lovage, thai chile, creme fraiche, marcona almond. caramelized sweet potato rhubarb-chile honey, curly kale, maitake, braised Three Sisters white beans. corn cake green garlic butter. spring greens candied walnut, snap peas, chamomile, pecorino. nettle risotto duck leg, baby leeks. strawberry and beet salad date, yogurt dressing. roasted baby summer squash english peas, white quinoa, brown butter, pistachio. poached salmon preserved lemon, english peas, fregola sarda, brown butter, pistachio. JULY marinated cucumbers radish, buttermilk, nasturtium. summer squash green lentils, sweet cherry, pumpkin seed. grass fed beef guajillo chile, sweet chile, baby squash and radicchio. sugar snap peas california plums, aged goat cheese, green olive, basil. Gunthorp Farms chicken charred cabbage, garlic scape pesto, green coriander. cucumber and peach gazpacho yuzu, toasted fennel, creme fraiche. Hertiage Farm pork meatballs gnocchi, sungold tomato, marinated chickpeas, baby leeks. wedge salad Werp Farms lettuces, golden beets, cashews, black raspberry, pecorino sardo. grass fed beef caramelized tropea onions, summer peas, white quinoa pilaf. bordeaux spinach and peach salad marinated french beans, poppy seed, lemon caesar dressing. grilled heritage pork new potato, roasted first season tomato, radicchio, cherry vinaigrette. cabbage stuffed with jasmine rice, garlic scape pesto, green coriander. chickpea panisse french beans, sungold tomatoes, marinated chickpeas, baby leeks. grilled sweet and sour eggplant caramelized tropea onions, puffed quinoa pilaf. grilled baby corn from Three Sisters cherry, new potato, roasted first of the season tomato. AUGUST chilled corn and summer apple soup ginger, fenugreek, pecans, creme fraiche. grilled Gunthorp Farms chicken summer squash, gooseberries, Carolina gold rice, basil. watermelon and heirloom tomato salad aquachile, pistachio, and papalo. organic scottish salmon melted leeks, cherry tomato, Klug Farm peaches. summer onion and burrata dip Klug Farm grapes, sourdough crackers. cucumber panzanella cherry tomato, pine nuts, sheep’s milk feta, anise hyssop. Gunthorp Farms chicken heirloom peppers, shelling beans, peaches, sweet corn. eggplant dip cherry tomato, cornmeal crackers. honeydew and fennel salad haricot verts, almond, aged goat cheese, castelvetrano olives. porchetta green cabbage, oregano, Klug Farm grapes. wood grilled heirloom tomatoes summer squash, gooseberries, Carolina gold rice, basil. oyster mushroom and green tomato caper aioli, green cabbage, Klug Farm grapes. SEPTEMBER heirloom tomato salad Klug Farm plums, coriander vinaigrette, ricotta salata, many herbs and flowers. grass fed beef macadamia nut romesco, new potato, green tomato salsa. apple and beet salad raspberry, sorrel, pecorino. Gunthorp Farm chicken cornmeal dumplings, oyster mushrooms, sweet corn, basil. autumn salad delicata squash, pear, hazelnut, aged gouda. braised short rib farro, green beans, acorn squash, horseradish cream. OCTOBER late harvest tomato and squash bisque gruyere breadcrumbs, marigold. pork shoulder apple butter, red cabbage, spaghetti squash, pecans, red beans. ‘sugar snack’ carrots and escarole salad apples, cardamom, creme fraiche dressing. Gunthorp Farm roasted chicken roasted concord grapes, leeks, new potato, raclette. caramelized onion and sweet potato bisque pine nut, chervil. pork meatballs last of the season tomatoes, sunchokes, rapini. cabbage stuffed with mushroom duxelles last of the season tomatoes, sunchokes, rapini. pear and winter squash salad white cheddar, cranberry vinaigrette. grass fed brisket farro, apple slaw, peach-brown butter sauce. NOVEMBER autumn salad beets, chicories, pomegranate, meyer lemon yogurt, dill. roasted salad almond, potato and apple hash, horseradish, sunflower seed vinaigrette. butternut squash arancini persimmon, fresh herb salad. Gunthorp Farm roasted chicken brussels sprouts, sunchoke, dill, hazelnut. autumn consume barley, tomato, walnut, winter squash. white sweet potato and ricotta gnocchi pork sausage, caraway, fennel, swiss chard. butternut squash ‘caponata’ pine nut, pomegranate, celery, olive. grilled hanger steak parsnip, black lentil, apple, dill, salsa verde. DECEMBER winter salad cauliflower, rye crouton, pecans, buttermilk-yuzu dressing. chicken ‘pot pie’ persimmon, chamomile, sweet potato winter squash bisque ginger, peanut, basil. Gunthorp Farms pork celery root and white sweet potato gratin, kumquat and sage. pear and kohlrabi salad spinach, hazelnut, manchego, meyer lemon citronette. poached wild salmon chioggia beets, white quinoa, white poppy seed. stuffed winter squash arborio rice, raclette, sunchoke. chinese broccoli yuzu, bagna cauda, rosemary. endive and pear salad mandarin, pistachio, parmigiano. sumac roasted carrots delicata squash, smoked honey, dill. mont blanc tart chestnut, vanilla, clementine. beef tenderloin horseradish cream. little gem salad beets, beauty heart radish, pomegranate, aged goat cheese. duck breast charred red cabbage, fig chutney. roasted oyster mushrooms charred red cabbage, fig chutney. fregola sarda leek, apple, parsnip, chestnut, parmesan. hasselback white sweet potato white poppy seed, nutmeg, herb butter.

JANUARY little gem lettuces pear, persimmon, creamy feta dressing, radish, savory streusel. goat risotto charred escarole vinaigrette, goat’s milk yogurt, aged gouda. white sweet potato gnudi king trumpet mushrooms, hearts of palm, rosemary, parmigiano. Rushing Waters trout baby potatoes, kumquat, capers, roasted cabbage. sunchoke french onion soup capon broth, brioche, fermented apple, challerhocker cheese. pork belly and flageolet beans butternut squash, quince, peanut, sage. golden beet hummus white grapefruit, wild bay leaf, sourdough crackers. pici chanterelles, walnut, green olive, pecorino. FEBRUARY nantucket bay scallops cauliflower ‘sott’olio’, basil, charred lemon. atlantic hake salsify, charred dandelion greens, soubise. red rice and radishes bresaola, fennel, aged goat cheese, satsuma mandarin. radicchio and winter citrus salad cara cara oranges, mimolette, red currant, creme fraiche dressing. sweet potato ‘anna’ bergamot, espelette chile, pecan, delice de bourgogne. abalone mushrooms crispy buckwheat, red kuri squash, parmesan, meyer lemon, shio koji butter. cod white asparagus, charred dandelion greens, sauce soubise. ribeye rapini, hemp seed, spring onion, yuzu, bagna cauda. prawns green garlic, dried strawberry, fennel brioche, shellfish beurre blanc. fig braised lamb shoulder stinging nettles, fingerling potatoes, nasturtium. MARCH hazelnut fried quail leeks vinaigrette, crisp radishes, aji amarillo. tagliatelle marinated artichoke, pistachio pesto. rabbit freekah marcona almond, cascabel chile, spring onion.

JANUARY quail roasted fennel, spanish goat cheese, oat breadcrumbs, quail jus. rye dutch baby creamy winter greens, parmesan, black trumpet mushrooms. poached pink shrimp sweet cabbage, shrimp butter, salsify, ham broth. lamb ribs buckwheat and hemp seed tabbouleh, black lime, herbs de provence. winter citrus salad sicilian pistachio, radicchio, mint, aged goat cheese. FEBRUARY golden beet soup macadamia nut and winter sorrel. malloreddus wild boar ragu, sunchoke, chicory, parmesan.whipped burrata nettles, pickled red currant, sunflower seed, paratha. squid a la plancha baby green artichoke, white sesame, fennel, guanciale. sea bass hazelnut romesco, aji amarillo, hedgehog chanterelles, new potatoes, basil. white asparagus lady edison ham, walnut, smokey honey. sausage stuff quail guajillo chile, orange, sauce gribiche. MARCH pork cheek charred escarole, french prunes, cotija, puffed black rice. rabbit ‘risotto’ buckwheat and sunflower seed, morel mushrooms, creme fraiche. short rib white carrots, kumquat, black olive, poppy seed. crab and fava beans green garlic, shiitake, dill, mojama. green garlic and almond soup spiced molasses and mint. whole roasted sea bream black trumpet mushrooms, mussels vinaigrette, rapini. APRIL charred spring onions fresh chickpeas, sicilian pistachio, sumac, raita. lamb tortellini spring peas, shishito peppers, licorice root, pecorino toscano. spring salad wild greens, kumquat, young almonds, carta de musica. carpaccio rhubarb, turnips, red onion, endive, sorrel. bomba rice stinging nettles, green garlic, raisins, nasturtium. MAY Klug Farm asparagus oyster cream, sorrel, radish, black lime. sweetbreads maitake mushrooms, hazelnut, smoked shrimp X.O. pork belly golden enoki, sweet turnips, tonnato, espelette. flank steak marrow poached radishes, fava bean chimichurri, wild mustards. octopus marash chili, macadamia nut, rhubarb jam. duck breast fregola sarda, lovage, leek vinaigrette, horseradish, Époisses de bourgogne. JUNE snap peas ubriaco rosso, green olive, mandarin olive oil. orecchiette albacore tuna confit, escarole, black olive, breadcrumbs. strawberry and beet panzanella halmoui, nasturtium, spring onion. grilled pork red wheat berries, ramps, porcini mushroom, marcona almond. asparagus spruce yogurt, golden enoki mushrooms, pecorino, lardo. chilled carrot soup cashew, mint, elderflower, chanterelles. summer ‘cassoulet’ snow peas, Three Sisters’ navy beans, braised pine nuts, idiazabel. JULY new potatoes garlic scape tapenade, bottarga, béarnaise. squid Klug Farm cherries, n’duja vinaigrette, broccoli, hemp seed. spinach mezzalune smoked ricotta, artichoke, summer greens, dill. halibut summer squash, Penryn Orchard plums, sicilian pistachio, shiso. lamb ribs black raspberry, baby fennel, green bean tabouleh, marigold. smoked eggplant and cherry tomatoes cape gooseberry, white anchovy, saba, sesame. chilled corn soup hazelnut, jonah crab, lemon balm, espelette. AUGUST braised pork and collard greens shishito peppers, borlotti beans, papalo, puffed rice. corn blini summer squash, peaches, basil, chevre. Genesis Farm cantaloupe salted plums, fresh cheese, nasturtium, hot honey. rye torchiette soppressata bolognese, cherry tomato, matsutake mushroom. summer apple risotto sweet peppers, cashew, pink peppercorn, pecorino. sirloin steak Green Acres Farm baby beets, pecan, red currant, horseradish. hake borlotti beans, peanut, sage, little gem romaine, oyster vinaigrette. charcoal grilled heirloom tomato cascabel chile, walnut, capicola. SEPTEMBER Timberfeast Farm duck breast leeks vinaigrette, beech mushrooms, white peach-duck jus. black kale charred chinese broccoli, pear, crispy corn and quinoa, creamy feta dressing. new potatoes and chanterelles salt cod, green grapes, za’atar. clams in tomatillo broth red kuri squash, grilled bread, uni butter. roasted carrots strawberry, morita chile, basil, lime. sweet potato gnudi ground cherries, hen of the woods mushrooms, crispy black lentils, fenugreek. OCTOBER venison tartare apple, sunchoke, dill, matsutake. roasted honeynut squash banyuls gastrique, crispy millet, sheep’s milk cheese. beef cheek tortellini fermented squash and papalo oil. flat iron steak sweet pepper, autumn onions, bitter greens, mojama. roasted brussels sprouts smoked trout, creme fraiche, young ginger, hickory nut, dill. monkfish cauliflower, green yuzu, pine nut, prosciutto broth. charred bok choi enoki mushrooms, pomegranate, goat cheese, mint. NOVEMBER lamb sausage celery root, caraway, cranberry. sunchoke tortellini matsutake broth and papalo oil.cured swordfish smoked fennel, apple, calamansi, creme fraiche. matsutake and apple salad sunflower, wild arugula, walnut, parmesan. rutabaga and chicory salad Penryn Orchard pear, rosemary, anchovy, sauce gribiche. tamarind braised pork cheek spaghetti squash, pumpkin seed, goat milk yogurt. DECEMBER chicory and rutabaga salad Penryn Orchard pears, anchovy, sauce gribiche. chestnut croquettes morita chile, quince yogurt, herb salad. rigatoni cauliflower, meyer lemon, crab, brown butter. red snapper apple, endive, macadamia nut, shellfish beurre blanc. hanger steak black trumpet mushrooms, parsnip, persimmon butter. Timberfeast duck breast crosnes, beauty heart radish, mandarin, Sicilian pistachio. albacore tuna crudo celery, black radish, blood orange aguachile. spaghetti squash hazelnut tahini, saffron, chanterelles.

JANUARY Penryn Orchard persimmons peanuts, greek yogurt, delicata squash. sunchoke dip pumpkin seed pesto, wood ear mushroom, walnut, flatbread. sea scallop crudo almond, blood orange, rosewater. speck and oro blanco grapefruit black garlic, almond, honey. grilled kohlrabi black lime, quark, sprouted seeds. milk braised pork cheek brussels sprouts, pistachio, black currant vinaigrette. white sweet potato soup black walnut, white soy, cardamom, pink lady apples. Genesis Farm baby carrots french golden raisins, ricotta, mushroom glaze. octopus carpaccio heart of palm, turmeric, dill. FEBRUARY duck nect agnolotti black trumpet mushrooms, meyer lemon, nigella seed. binchotan grilled kohlrabi preserved lime, fresh cheese, amaranth. salsify ‘oro blanco’ grapefruit, speck ham, hazelnut, manchego. winter citrus salad house furikake, charred fennel vinaigrette, tender greens. duck breast chioggia beets, grilled apple oil, tiny onions. MARCH fava bean and pita marinated anchovy, pistachio, sichuan pepper. squid a la plancha sumac, french prune, fennel, kumquat. saffron risotto oyster butter and enoki mushrooms. pork belly hen of the woods, sake lees, charred ginger, watercress. parsnip and red lentils charred romaine, juniper, spanish sheep’s milk cheese. artic char sprouted rye berries, pancetta, green garlic, red miso glaze. pan roasted pork loin crispy spring onion, cashew, mustard jus. APRIL spring salad wild watercress, fennel, ramps, crispy black rice, sesame dressing. farro campanelle stinging nettles, shishito peppers, house made ricotta. beef short rib huckleberry jus, rutabaga, yogurt. whey glazed quail bulgur, white asparagus, grilled lemon. slow roasted leg of lamb oyster mushrooms, ramp vinaigrette, licorice root jus. MAY asparagus skyr, burnt orange, crispy grains. fava bean dip cured mackerel, pistachio, basil, sichuan pepper. fluke sashimi green almond, jalapeno, creme fraiche. hanger steak charred escarole, poached turnips, spruce butter. cobia sashimi green almond, jalapeno, creme fraiche, basil. seared scallops chickpea malfatti, littleneck clams, shiso. spring roll smoked prawn, green strawberries, nasturtium, green garlic nuoc cham. JUNE octopus coal roasted carrots, calabrian chile, marcona almond, pancetta. tea smoked beets sauteed spring mustard greens, freekeh, fennel, herbs de provence. snap pea and kale salad citrus dressing, pecorino, mint za’atar cracker. pork belly baby radishes, nasturtium, rhubarb. venison carpaccio crispy garlic, watercress, green strawberry, nigella seed. soft shell crab ginger, peanuts, sorrel, overwintered sunchokes. fregola sarda season’s first peas, lardo, arugula, smoked egg sauce. lamb ribs porcini mushrooms, strawberries, grey shallots, saba. almond hummus aleppo chili, opal basil, Klug Farm cherries, herbed flatbread. pappardelle summer squash, caramelized tomatoes, oil cured olive. JULY corvina ceviche cucumber, sunflower milk, aji amarillo. mussels and chanterelle toast lovage, garlic scapes, sourdough toast, herbs and flowers from our garden. chilled carrots ‘penta creme’ blue cheese, fennel, black raspberry vinaigrette. boudin blanc summer wax beans, new potatoes, mustard, peanut vinaigrette. hanger steak red lentils, smoked onion, n’duja, raspberry. atlantic cod Klug Farm peaches, red rice, anise hyssop, pecans. sweet corn and raclette sformato green beans, cipollini, nasturtium, sage. AUGUST red quinoa and lobster salad early tomatoes, lemon drop peppers, thai basil. eggplant escabeche quark cheese, ground cherries, carta de musica. glazed quail charred sweet cabbage, fresh shell beans, golden plums. braised pork neck chinese broccoli, smoked cherry and pepper vinaigrette, Green Acres Farm radicchio. summer melon sicilian pistachio and bottarga. tagliatelle macadamia nut pesto, cherry tomato, spanish sheep’s milk cheese. lamb meatballs parisienne gnocchi, himrod grapes, sunflower, dill. california figs hazelnut, Klug Farm grapes, buttermilk, spicy mustard greens. salmon crudo pickled baby carrots, papalo, urfa biber. Rushing Waters trout Genesis Farm cucumbers, black garlic, poppyseed. SEPTEMBER grilled peaches almond, fennel and buttermilk. yeasted chickpea socca caraway, hand made ricotta, apples, honey. cauliflower risotto smoked almond, rosemary, fig leaf, white cheddar. pork belly nectarine agrodolce, fennel, delicata squash, bay leaf. short rib castelfranco radicchio, pear, baby leeks, black cardamom. fried sunchokes charred chinese broccoli and garlic. salt roasted beets strawberries, saba, garden basil, cured egg yolk. Three Sisters Garden baby corn fig butter and bottarga. honeynut squash collard greens, apple, sesame, morita chili. OCTOBER steak tartare smoked sweet potato, black lime, cashew, flatbread. anolini hen of the woods mushrooms, capon broth, cultured butter, pecorino toscano. bitter greens salad radicchio, aged gruyere, chestnut, pear, anchovy vinaigrette. skate wing crispy mushrooms, fried capers, meyer lemon. rabbit spaetzle charred napa cabbage, castelvetrano olives, sorrel. white sweet potato rosti Penryn pear, white poppy seed, matsutake. dry aged beef sirloin cranberry beans, bone marrow, baby turnips, smoked cranberry soffritto. NOVEMBER boston mackerel celery-lime salad, aji amarillo, potato cracker. smoked duck leg cider, celery root, fennel, taleggio. charred rapini serrano ham and pine nut. persimmon and endive salad black walnut, pickled pumpkin, blu di bufala. black cod manila clams, rutabaga, baby leeks, sunflower seed. braised pork shoulder satsuma, peanut, turmeric glazed carrots. octopus red currant, cabbage, buckwheat, black garlic molasses. spaghetti alla chitarra kale, turkish chile, uni butter, pumpkin seed. DECEMBER chickpea blini pomegranate, creme fraiche, meyer lemon. chestnut and parsnip soup white sesame, carob molasses. leek risotto black winter truffle, stracchino. hasselback sweet potato black lentil, dulse, yuzu. brussels sprouts croquette trout roe, creme fraiche. hamachi crudo heart of palm, endive, white grapefruit, almond milk. hanger steak spaghetti squash, red adzuki beans, n’duja, kumquat. chicken liver pate with huckleberry and oat sourdough. parsnips and pears white sesame, kohlrabi, crispy amaranth, ubriaco rosso. crispy red rice butternut squash, charred red onion, pine nuts, pomegranate.

JANUARY salt roasted rutabaga Penryn Orchard persimmon, pine nut vinaigrette, spruce, black truffle. burrata and farro frittelle pistachio, lula’s winter garden herbs. sweet shrimp and mussels goat butter, cerignola olives, baby potato, meyer lemon. beef tartare onion, cultured cream, rye. pici pasta wild boar sausage, walnut, rapini, pecorino. roast lamb turmeric, white grapefruit, charred sweet potato. hanger steak crispy sunchokes, werp farm winter spinach, sheep’s milk cheese. avocado terrine yuzu, serrano chile, poppyseed, basil. beet dumplings black trumpet mushrooms, leeks, cultured butter, garlic broth. roast lamb turmeric, white grapefruit, charred sweet potato. FEBRUARY caramelized fennel black currant, black walnut, parmesan. scallop crudo radish, blood orange aquachile, rosehip. poached cauliflower and turnips lime, sorrel, creme fraiche. handmade gemelli short rib, caramelized tomato, ricotta, spruce. turbot seeded crust, salsify, satsuma mandarin. MARCH carrot and kamut honey-miso broth, turmeric, dill. white asparagus bagna cauda, almond, chicken skin. spring panade nettle, celery root, brioche, lardo. whole roasted dorade spring onion, charred lemon, nasturtium. baby beets bitter orange, gran mugello, endive, honey. APRIL grilled spring radishes and ramps rhubarb glaze, taleggio butter, rye cracker. nettle crusted new york strip black lentils, fennel, smoked date, feta. smoked bluefish fava beans, shiitake, lemon oil, horseradish, flatbread. mussels cooked in barigoule butter poached romaine, artichoke, celery. bucatini oxtail, spring onion, black trumpet mushrooms, buckwheat, pecorino. hamachi crudo green almonds, almond milk dashi, basil. pan roasted quail hazelnut, lovage, asparagus. lamb shank pozole green chickpeas, cabbage, watercress. MAY leek chawanmushi morels, lemon confit, bay leaf. Genesis Growers tat soi crispy black quinoa, ricotta salata, green garlic goddess. salmon steamed in ramp leaves english peas, fiddlehead ferns, brown butter, goat’s milk yogurt. soft shell crab sake lees dressing, currants, raw farm vegetables. JUNE grilled strawberries and burrata lemon verbena, macadamia nut, grey shallot, grilled bread. fusilli octopus, castelvetrano olive, spigarello, pistachio dukkah. fried red rice sweet and sour beets, snap peas, currants, walnuts, bitter greens. hanger steak butter poached turnips, red miso, garlic scapes, bitter greens. snap peas and radishes oyster butter and elderflower. pork collar creamed collard greens, zucchini, peanut, green coriander. cherry wood smoked duck leg Klug Farm cherries, charred kohlrabi, opal basil. JULY fried veal sweetbreads cauliflower, cashew. baby carrots roasted in koji Klug Farm plums, fried amaranth, dill. scallops and clams Green Acres summer squash, angelica butter. chilled cucumber and jonah crab buckwheat, sumac, ginger, buttermilk. Rushing Waters trout wax beans, anise hyssop, shishito pepper, white sesame, peach tahini. cherry tomatoes grilled halloumi, nasturtium and walnut pesto, radish. sweet corn risotto squash blossom, cauliflower, summer truffle. AUGUST new potatoes bone marrow, fried cardoons, cured egg yolk, hazelnut . campanelle n’duja, broccoli, honey roasted eggplant, pantaleo. grilled baby corn black garlic, baby leeks, ricotta salata. prawns and cabbage poppy seed, lemon verbena, chicken skin, brown butter vinaigrette. lamb leg golden beets, almond, apricot, chanterelles. chilled melon soup guajillo chile, russian sage, oat milk, pepitas. california figs brillat savarin, red cipollini, fried shiso, horseradish. pork belly watermelon, caramelized honey, radish, oil-cured olives. duck breast shelling beans, sweet grapes, fennel, black cardamom, duck liver mousse. SEPTEMBER alaskan halibut Leaning Shed farm ground cherries, marigold, rye berries. steelhead trout charred tomato broth, rye berries, ground cherries. charred eggplant pecans, Klug Farm grapes, seeded crostini. quail macadamia nut, pac choi, sweet potato, mustard. spaghetti and little neck clams serrano ham soffritto, squash butter, braised white kale. OCTOBER parsnip custard apple gastrique, buckwheat groats, celery. steak tartare sweet pepper confit, aleppo chile, crispy potatoes. roasted honeynut squash sunflower seed miso, thyme, manchego, swiss chard. cauliflower cashew, oregano, pecorino, ‘white romesco’. carolina gold dirty seafood rice mussels, squid, turnips, pearl onion. braised pork sprouted lentils, caramelized feta, radicchio, pear. spiced carrot soup quince, golden beets, pistachio, goats milk yogurt. california persimmons peanuts, yogurt, delicata squash, smoked onion. NOVEMBER hanger steak grilled romaine, taleggio and sunchoke aligot, saba glazed onions. honeycrisp apple red curry, melted leeks, blue cheese. whole branzino braised romano beans, orange, chile, beauty heart radish. rabbit cappelletti castelvetrano olive, oregano, celery. DECEMBER persimmons peanut, greek yogurt, delicata squash. heirloom carrots golden raisin, ricotta, mushroom glaze. Penryn Orchard mandarin caraway, almond. corn blini satsuma mandarin and black truffle. sea scallop crudo almond, blood orange, rosewater. butter poached hake celeriac, apple, white sesame. short ribs huckleberry jus, rutabaga, pearl onion. spaetzle lamb sausage, black olive, pine nut. butter poached sea bass celeriac, green apple, white sesame. beef short rib huckleberry jus, rutabaga, yogurt. sunchoke flatbread pumpkin seed, pecorino, walnut, wood ear mushroom.

JANUARY sea bass crudo bulgogi, king trumpet mushrooms, pear. braised brussels sprouts black vinegar, shallots, smoked onion. bûcheron goat cheese meyer lemon, sprouted lentils, herbs from our winter garden. aged quarter duck fermented cranberry and cranberry beans. pumpkin and lardo cappelletti capon broth, fennel, thyme, black truffle. hamachi crudo bulgogi, king trumpet mushrooms, pear. salsify soup aged cheddar, smoked salsify, scallion. strozzapreti caramelized cabbage, robiola, anchovy, caraway. poached haddock kenearly beans, winter squash, garlic sausage, pork broth. cauliflower brown butter hollandaise, white grapefruit. steamed sablefish persimmon dashi, yellowfoot and enoki mushrooms. roasted rutabaga quince, smoked maple syrup, oats, shaved pork liver. FEBRUARY sea bass blood orange, jerusalem artichokes, yogurt, dried rose. winter salad cara cara orange, castelfranco radicchio, escarole, tarragon, charred citrus. MARCH ceviche endive, lardo roasted walnut, kumquat, fermented cranberry. heirloom bean ragout celery root, black lime, yogurt, celery broth. braised pork cheeks black mole, amaranth porridge, radish, burnt cinnamon. hanger steak heart of palm, cipollini onion, blue cheese. fried quail kumquat, chili honey, cashew butter. pork belly spätzle, braised pork ear, fennel soffritto, pickled garlic scapes. striped sea bass blood orange, jerusalem artichokes, yogurt, dried rose. Genesis Farm carrots turmeric, cured egg yolk. smoked shrimp meyer lemon, fermented squash, saffron, pea shoots. tagliatelle bangs island mussels, calabrian pork sausage, cotija cheese, leek soffritto. steamed fluke wild fennel, parsnip, castelvetrano olive, pistachio. duck leg in brodo oyster mushroom, curly dock, spring onion, scallion. APRIL skirt steak spring onion, bekana, roasted soy. white asparagus salad almond, sherry, serrano ham. mushroom and ricotta dumplings beet dashi, dill. grilled octopus bok choy, togarashi, chimichurri. MAY grilled ramps crème fraîche, lovage, black currants, concord vinaigrette. arctic char green garlic, morels, white beans, wood sorrel. radishes and butter semolina cracker, cherry, smoked salmon roe. buckwheat gnudi asparagus, black walnut, swiss chard, angelica. smoked pork loin creamed parsnips, rhubarb chutney, lemon thyme. asparagus tempura sorrel aioli, pickled green strawberry. grilled chinese broccoli ramp confit, whipped feta, black lime. fig glazed duck breast radicchio, duck fat vinaigrette, slow roasted beet. JUNE coconut, lime, dandelion, benne seed. venison tartare charred spring onion, egg yolk, red quinoa, pistachio oil. lamb agnolotti artichoke and fennel confit, sheep’s milk cheese, purslane, saffron butter. duck liver mousse strawberry, rhubarb, lovage, sourdough crouton. swiss chard tart preserved lemon, quail egg, lula garden flowers. spring onions and penryn figs buttermilk, rye panade, green caraway seed. spruce glazed pork belly bok choy, turnips, mustard. roasted radishes almond, mead, elderflower. summer peas and cured mackerel chamomile, green coriander, cilantro. spring onions and penryn plums buttermilk, rye panade, green caraway seed. JULY cauliflower basil, garlic scape, nigella. steamed swordfish zucchini, cherry tomato, lapsang souchong, summer truffle. sweet corn pancetta, penryn plums, cashews, house made butter. chilled cucumber soup shiitake, preserved lime, celtuce, papalo. smoked potatoes green beans, sauce gribiche, peach, dill. scallop crudo miso cured chanterelles, apricot. whole wheat spaghetti alla chitarra marinated eggplant, anchovy, oregano, ash breadcrumbs. roasted pork loin speck ham, kohlrabi, fresh borlotti beans, marjoram. short ribs cherry-ancho glaze, carrots, charred ginger. AUGUST Green Acres Farm onions blackberry, aged goat cheese, mint. summer squash pistachio, mint, yogurt. baby squid marinated fava beans, fresh fennel, rich pork broth. heirloom tomatoes nasturtium vinaigrette, tonnato sauce, many herbs & flowers from our garden. Penryn Orchard figs and burrata hazelnut oil, sesame, aged sherry, grilled bread. scallop crudo miso cured chanterelles, nectarine. pork loin rosemary braised fresh shell beans, escarole, parmesan, fermented kohlrabi. sirloin steak long beans, shishito peppers, x.o. sauce, asian pear. SEPTEMBER chilled tomatillo soup avocado, grapes, sprouted lentils. poached cod corn, lobster mushrooms, shrimp. radish salad endive, celery, smoked whitefish dressing, roe. potato dumplings smoked shiitake, collard greens, chive sour cream. roasted red cabbage elderberry glaze, raclette, roasted apple. bbq spaghetti squash apple, daikon, white sesame. pappardelle guinea hen sugo, black walnut, maitake mushrooms, caciocavallo. steamed Catalpa Farms goat late summer vegetable stew with heirloom beans, sweet onion, marjoram. OCTOBER brussels sprouts duck leg, buckwheat, gooseberries, mustard. n’duja roasted butternut squash aged gouda, cured egg yolk, dill. sweetbreads chestnut, cauliflower, lardo, whey. sweet potato soup matsutake mushrooms, rosemary, crab apple, miso-roasted pecan. sirloin steak parsley root, black radish, autumn mushrooms. red snapper autumn greens, kabocha squash, persimmon. NOVEMBER chilled sunchoke custard with santa barbara uni rosehip vinaigrette, sunchoke chips. duck breast red rice risotto, carrots, cranberry, truffle jus. casoncelli mortadella and ricotta stuffing, figs, grana toscano, espelette. golden beet salad satsuma mandarin, macadamia nut, yogurt. roasted acorn squash braised lentils, marinated escarole, mustard greens. braised veal cheeks celery root, mustard green gremolata, turnips, celery root soubise. DECEMBER caramelized salsify ricotta, crispy enoki mushrooms, meyer lemon. celery root remoulade jonah crab, pomelo, sabayon. nantucket bay scallop celery root, green apple, buttermilk. dry aged sirloin ‘au poivre’ crispy sunchokes, werp farm winter spinach, sheep’s milk cheese. grilled cobia pomegranate glaze, braised endive, lardo, blood orange, almond.

JANUARY leeks vinaigrette meyer lemon, cured egg yolk, farmer’s cheese. Rushing Waters rainbow trout sour oat, hedgehog mushrooms, dill, sake lees. sweet onion bisque shimeji mushrooms, cipollini, nigella seed, aged goat cheese. FEBRUARY chestnut polenta celery root, celery, parmesan, lime. blood orange salad braised peanuts, pickled sweet potato, winter green, kinako dressing. roast lamb shoulder roast potato puree, crunchy fingerlings, anchovy, turmeric. buckwheat pappardelle clam sauce, meyer lemon, bianco sardo. ricotta stuffed quail rutabaga, endive, honey, charred ginger, lardo. crispy fried smelts paprika sweet and sour sauce, chile oil. MARCH scallop crudo pomelo, sunchoke, saffron. braised monkfish coconut parsnip broth, heart of palm, king trumpet, kumquat. potted quail eggs whipped potato, n’duja sausage, black lime, black truffle. slow cooked short rib red rice, calabrian chile, orange, cumin. nettle crepe black walnut, creama kasa cheese, tender spring vegetables. baby carrots poppy seed, chamomile, creme fraiche. white asparagus hazelnut, icicle radish, salt cured tuna, lovage. APRIL milk braised veal breast dates, dandelion greens, grebiche, grilled lettuces, fiddlehead ferns. red wine poached beets whipped feta, rosehip, radicchio. smoked walleye artichoke, yogurt, pea shoots, chile. cauliflower soup poached shrimp, ramps, chile, citrus. venison tartare hakurei turnip, horseradish, spruce. grilled lamb belly fresh chickpeas, salsa verde, avocado. salt cod ravioli ramps, fennel, castelvetrano olives, cultured butter. steamed swordfish green garlic broth, green almonds, morels. MAY charred pork loin spring onion, green wheat, green chorizo. smoked walleye artichoke, yogurt, pea shoots, chile. asparagus ragout walnut rissotto, curry butter, slow egg. silken tofu fava beans, shiitake, garlic mustard, dashi. crispy sweetbreads buttermilk, rhubarb, radish, chile. braised goat nettle gnocchi, spinach, aged goat cheese. JUNE early summer farmer’s cheese english peas, garden flowers, honey crackers. spring onions fried then marinated in green chorizo and spring onion tops. aged sirloin steak porcini, bone marrow, chinese broccoli, ale and black vinegar. chilled squid salad green strawberry, celtuce, tahini. olive oil poached salmon sugar snap peas, nasturtium, salmon roe. swiss chard tart sorrel, pistachio, comté cheese. steamed summer vegetables baby turnip, garlic scapes, calabrian chile. JULY duck breast strawberry, fava beans, tropea onion, lovage, buckwheat. crushed beets cherries, red harissa, yogurt. spaghetti alla chitarra swordfish confit, guanciale, summer squash, dill. skirt steak green beans, bone marrow, button mushroom, ale and black vinegar. new potato confit squash blossom, chanterelles, sunflower seed butter. chilled carrot soup green coriander, olive oil, black lime. slow roasted pork loin sweet corn and gooseberries, sun gold tomato, bulgur, macadamia nut. AUGUST butter poached scallop lardo and salt roasted plum. shishito peppers and new potato pickled stone fruit, pine nut vinaigrette, papalo, ricotta salata. spaghetti five spice roast eggplant, sungold tomato, basil, sardine. Genesis melon and burrata pink peppercorn, lime, nasturtium. pan roasted quail brioche and squash blossom stuffing, crispy grains and rice, black truffle. masa tart heirloom tomato, haricots verts, calabrian chile, leeks, stracchino. SEPTEMBER tamarind poached monkfish littleneck clam, PEI mussels, celtuce, ginger. prawn and salsify baby leeks, preserved lemon, matsutake. braised veal cheeks sweet potato, fresh farmer’s cheese, grapes, millet. smoked duck breast heirloom radish, turnip, tiger eye beans, duck liver, n’duja vinaigrette. OCTOBER roasted heirloom cauliflower black walnut romesco, ginger butter. crispy sunchokes gooseberries, chili, trout roe. cauliflower soup smoked apples, almond, angelica, brown butter. rabbit boudin blanc kohlrabi, persimmons, escarole, mustard. corzetti rosemary, butternut squash, caramelized whey, pumpkin seed oil. stuffed red cabbage wood grilled O’henry potato, apple, red seaweed, sweet potato broth. matsutake mushrooms en papillote pine nuts, spruce, pear. Rushing Waters trout berbere spice, salt roasted celery root, hearty autumn greens. mushrooms from near and far late season tomato, yeast, bagna cauda. NOVEMBER Catalpa Farm lamb pear, black cardamom, grilled radicchio. roasted lamb leg pear, black cardamom, grilled radicchio. confit fingerling potato crosnes, tahini, mandarin, chicken skin. nantucket bay scallop celery, lemon, white truffle. tomato glazed pork belly braised butternut squash, red cornmeal, mustard seed. aged steak tartare persimmon, beef heart, mimolette cheese, orange with grilled bread. black risotto poached squid, black trumpet mushroom. DECEMBER braised oxtail rapini, cabbage, peanut, shrimp vinaigrette. seared yellowfin tuna oyster mushroom, charred onion, satsuma, chicory. almond crusted kholrabi roasted winter roots and charred carrot crème fraîche. pork chop and salsify sour barley, malt, oyster. sea bass crudo bulgogi, king trumpet mushrooms, pear. pan fried skatewing charred leeks, salted cabbage, dill, caper aioli. oil poached sturgeon lion’s mane mushroom, charred onion, satsuma, chicory. chestnut soup parsnip, lobster oil, charred lemon. corzetti rosemary, butternut squash, caramelized whey, pumpkin seed oil.

JANUARY millet pancakes crispy sweetbreads, bacon, braised cabbage, dill, kumquat. orecchiette clams, pork neck, fresh turmeric, sage, tomato conserva. maitake and celery root roasted slowly in cultured butter and pine, basque cider, pine nut gratinèe. charcoal grilled hanger steak root vegetables roasted in coffee and black garlic, baby leeks, bone marrow soubise. dungeness crab fermented asian pear, hazelnut, lime, poppyseed, creme fraiche. wild striped bass rock shrimp and hearts of palm escabeche, farro, black truffle aioli, Lula’s winter garden herbs. stuffed rabbit loin cauliflower, macademia nut, preserved lemon, bacon, date. FEBRUARY Rushing Waters trout PQM n’duja, hearts of palm, grapefruit, roasted shallots, white soy. pork shoulder braised in milk crispy brussels sprouts, scallion, parsnip, benne seed dumplings. pan roasted indiana duck confit duck leg, carrot, prune, clothbound cheddar, walnut, green wheat. rye capellini uni, young garlic, vanilla, hearts of palm. stuffed rabbit loin cauliflower, macademia nut, preserved lemon, bacon, date. chicken and egg red lentils, swiss chard, fermented chile, marble potatoes, miso and honey. grilled octopus and green papaya salad asian pear, mint, almond, air dried beef, lime. MARCH celery root toast smoked arctic char roe, mache, calabrian chile, celery mayo on housemade country bread. parsley root ‘risotto’ roasted Slagel Farm lamb, apricot mostarda, ricotta, manzanilla olives, parsley sauce. George’s Bank squid grilled with a beef and lentil sausage....and fried crisp, with squid ink “bagna cauda”. yeast cavatelli cultered butter, black pepper, pecorino, fried chicken skin. steamed black cod green garlic, almond, white balsamic, kumquat. green garlic and farmhouse cheese bisque first of the spring vegetables, black quinoa, snail butter, thyme. Slagel Farm flank steak creamed nettles, early West Coast onions, fermented orange, garam masala. APRIL Mint Creek goat stew baby fennel, buckwheat ash spaetzle, housemade goat cheese, hedgehog mushrooms. sea scallops as spring lardo, fresh chickpeas, fresno chile, spring onion, Sicilian pistachio. Broken Arrow Ranch quail sourdough cracker, golden raisin, bacon, and pecan chutney, caramelized hen of the woods. beet fried dough soured horseradish sauce, sumac, chicory, claytonia. skatewing and clams creamy masa, aji amarillo, first of the season radishes and ramps. smoked chicken white asparagus, rhubarb, young almonds, tamarind. crispy rice crepe fava bean ragout, sunflower seed, mint, savory coconut custard. MAY asparagus a la plancha garlic scapes, lemon balm, crawfish butter. mead glazed veal sweetbreads tiny artichokes, capers, brown butter aioli, lavendar mustard. so many radishes brillat savarin, rhubarb, cornmeal cracker, espelette. soft shell crab spicy chickpeas, calabrian chile, nasturtium. JUNE Rolling Meadows Farm pork loin new potatoes, lovage, lardo, uni butter. spaghetti alla chitarra handmade with ‘burnt’ flour, porcini, spring herbs, pine nuts, sheep’s milk feta. chilled white gazpacho green strawberry, almond, country ham, hyssop, sea scallop ceviche. oil poached artic char and english peas fregola sarda, rapini, mussel vinaigrette, chamomile, lemon verbena. warm burrata snap peas, pistachio, tamarind, cucumber-dill ‘jus’. whole rainbow trout spring onion salsa verde, white kale, creamed sorrel, butter braised radishes. summer ribbons with pastrami cucumber, zucchini, yuzu, dill, burnt onion sour cream. JULY florets and flowers cauliflower, elderflower, blackberries, macadamia nuts. smoked quail cherries, black olive, radicchio, chanterelle, soft boiled quail egg. halibut collar pickled snap peas, green coriander, turnip, lemon curd, basil. Slagel Farm hanger steak eggplant, peanuts, mint, borage. chicken liver mousse savoury carrot bread, plum, vadouvan curry. a little nest of french green beans smoked tomato, chickpea fritters, birch syrup, warm egg. AUGUST market brassicas, au gratin sweet corn, peach, basil, black lime. red snapper lobster mushrooms, fresh shell beans, cherry tomato, annato, spanish chorizo, bouillabaisse broth. squid and sweet corn musk melon, nasturtium, huitlacoche. SEPTEMBER cherry tomato and melon salad ground cherries, black sesame, buttermilk. eggplant and ricotta casoncelli veal bolognese, hazelnut, fennel, parmesan. pork belly roasted red onion, parsley, lemon, smoked fig and black rice jam. sweet and sour chanterelles fenugreek honey and sunflower. slow roasted leg of lamb polenta verde, apple, leek, burgundy snails. beets all plancha huckleberry, cucumber, lime. liver and onions chicken liver mousse, michigan grapes, smoked onion, schmaltz cracker. veal cheek pepper pot fresh lima beans, rapini, bok choy. east coast flounder whole roasted on the bone -- with turnips, pine nuts, and pear brown butter. bay scallops celery root, matsutake, endive, chicory root vinaigrette. OCTOBER raw brussels sprout salad asian pear, cashew, sourdough, lime. stuffed spaghetti squash quinoa, apple, yogurt, dill, soft boiled egg. pumpkin glazed quail bitter greens, walnut, smashed mountain rose potatoes, taleggio. kabocha squash and aged gouda croquettes turmeric, anchovy, lemon verbena. sweet potato soup chestnut, black cardamom, carolina gold rice, duck crackling. roasted duck breast red cabbage, sunchoke, white truffle, crispy duck vinaigrette. grilled tiny potatoes bok choy, prune, bacon, mustard seed. slow roasted pork shoulder golden beet broth, wheatberry, cranberry, huckleberry. roasted duck breast red cabbage, sunchoke, white truffle, crispy duck vinaigrette. NOVEMBER lamb sausage polenta verde, apple, leek, burgundy snails. glazed baby carrots persimmon, ricotta, cocoa nib, orange. rye cavatelli pumpkin XO, pancetta, date, black walnut, rosemary. octopus braised in pomegranate radicchio, red onion, sumac. barley and black trumpet mushroom black pudding, apple, parmesan, meyer lemon. nantucket bay scallop crudo satsuma mandarin, rosehip, fennel. DECEMBER celery root remoulade oyster, flax seed, little greens. roasted parsnip and bone marrow fermented carrot, juniper, buttermilk. east coast salmon fennel, satsuma mandarin, sesame brandade. cured salmon roe crispy potato, sour cabbage, winter radish. hanger steak salsify, turnip, charred almond sauce. veal sweetbreads amaranth, grapefruit, turmeric. spaghetti alla chitarra summer’s tomato, rock shrimp, meyer lemon, aged gouda.

JANUARY smoked black mouth salmon fennel, shaved raw winter radishes, chile yogurt, cocoa. spinach cavatelli guinea hen bolognese, shallot-smoked clam agrodolce, manchego. crispy pork belly tamarind, cornmeal griddle cakes, pickled sweet potato. roasted baby lamb shoulder black olives, celery, celery, celery. spaghetti alla chitarra lula’s first prosciutto, blood orange, winter garlic agrodolce. duck breast salt roasted baby beets, black quinoa, duck liver mousse, beetroot glaze. FEBRUARY miso cured baby vegetables (dug from winter snow) soy pickled shiitakes, pine, rich bouillon. rutabaga polenta poached farm egg, brassicas braised in white wine, candied buckwheat, beech mushrooms. stinging nettle and barley soup sprouted grains, hedgehog chanterelles, raw milk Wisconsin ‘vacherin’. dry aged Slagel Farm sirloin ‘stuffed cabbage’ with black raisin and sweetbreads, winter carrots, hazelnut butter, fino sherry. MARCH octopus braised in ginger and squid ink olive oil poached potatoes, peanuts, sculpit. whole roasted porgy spring onion escabeche, meyer lemon aioli, lemongrass butter. quail glazed in rhubarb and chile leeks, mascarpone, marcona almond, white asparagus. short ribs sesame, fresh chickpeas, three variations of cauliflower, lemon. cappellacci spring fed sheep’s milk cheese, fava bean, goat butter, shiso. mortadella stuffed rabbit saddle wheat berries, creamed parsnips, hen of the woods mushroom, sorrel. ‘radishes and butter’ spring radishes and hothouse greens, uni, lardo, pickled golden raisins, boquerones. spaghetti all chitarra lamb meatballs, chanterelles, marjoram, escarole, smoked feta, bottarga. APRIL 9 pm, Huitrerie Régis, 6ème south bay blonde oysters, chilled poached prawns, saucisson sec, mignonette. braised sablefish curried peas and carrots, lobster butter, spring’s first flowering herbs. ricotta and duck egg custard white asparagus poached in whey, early morels, lovage, cardamom oil. pork shoulder braised with green olives, first of the season ramps, baby turnips, herbed gnocchi, lavender aioli. warm burrata garam masala, poollane crisp, honeyed green almonds, saffron. rack of lamb potato ‘crepe’ stuffed with white beans and white cheddar, fiddleheads, soft herbs, radishes, blackberry oil. Broken Arrow Ranch antelope tartare fiddlehead ferns, mache, fenugreek sabayon, butter cracker. buckwheat orecchiette braised pheasant, spring morels and artichokes, pecorino brigante, walnut pesto. peekytoe crab fritters kohlrabi, fennel, baby radishes, tarragon creme fraiche. poussin porcini, bacon, spring chicories, chicken liver mousseline. MAY crudo of summer flounder spring onion, wild ferns, cherry blossom. hanger steak first of the season asparagus, young garlic, crispy rice crepe, flowering kale. overwintered parsnip soup white miso, slow roasted rhubarb, wood sorrel, white miso, smoked tofu. duck egg and black rice risotto Klug Farm asparagus, crispy filo, spring onion, lula-made quark. capellini housemade butter, smoked trout roe, anise hyssop. suckling pig Green Acres farm sweet potato, roasted peanut, flowering collards, chive aioli. spring salad wild greens and herbs, fresh chamomile vinaigrette, green strawberries, macadamia nut. Rushing Waters trout english pea, bacon, jicama, new potatoes, nasturtium, creme fraiche. JUNE sardines a la plancha fried squash blossom and garlic scape, lime vinaigrette, thyme aioli. Mint Creek spring goat celtuce and other spring vegetables, fregola sarda, liver toast, coriander flowers, goat consommé. sugar snap peas green coriander, radicchio, basil seed vinaigrette. roasted texas quail mussel and chorizo stuffing, sweet corn gnocchi, glazed chanterelles, turnips, prairie ‘bouquet garni’. chilled pea soup elderflower, pickled trout, buttermilk. strozzapreti octopus, swiss chard, lardo, raisin, mint. JULY king salmon tartare zucchini, squash blossom, saffron, pickled cherry granita. ribeye spring onion, mustard, mulberry oil, grilled cucumber, dill. crispy veal sweetbreads baby carrots, papalo, mars onion, galangal. loup de mer cauliflower, bietina, black quinoa, fava bean salsa verde. eggplant roasted in embers lamb pancetta, smoked sungold tomato, black anchovy. Mint Creek Farm leg of lamb treviso radicchio, honey and almond glaze, slow cooked radish, plum agrodolce. beets ‘a la passard’ roasted chioggia beets, basil, sunflower seeds, ras el hangout, black raspberry, buttermilk. ‘summer veggie bowl’ savory corn flan, yellow beans, lobster mushrooms, sage, roasted peach. cherry tomato and octopus salad black bean vinegar, fennel flowers, pistou basil. pappardelle summer squash, sausage with dill seed, shishito peppers, parmesan. AUGUST charred summer melon soup marinated shrimp, prosciutto, pearl onion, thyme. Slagel Farm pork loin smoked onion, baby artichokes, crispy lardons, cumin, hazelnut, lime. sweet corn agnolotti cultured butter, ricotta, three sisters huitlacoche. dry aged sirloin charred romaine, green coriander, new potatoes, bone marrow and tomatillo salsa. diver scallop ‘aguachile’ cucumber, scallop roe, avocado, lime, chamomile. Swan Creek duck breast smoked duck leg, fresh lima beans, summer apples, celery, creme fraiche. NOVEMBER ‘windfall’ a little asian pear stuffed with pine nut and quark mousse, maitake mushrooms, crispy leaves of sweet potato and chard, pumpkin seed oil. sweet corn soup black mole, crispy chicken skin, peanut, oregano. parsnip and burrata cappellacci, licorice root, frisée, lobster butter. ‘island of rhodes, this summer’ squid braised in its ink, fregola sarda, burnt orange, fennel. marinated pacific sardines chilled lentils, chorizo, candied pumpkin, house made butter, black lime. ham and persimmons two hams from Broadbent and La Quercia, candied black walnut, celery root ash, dandelion greens. mixed grain risotto white sweet potato, chanterelles, and turnips in gorgonzola butter, spigarello, aged balsamic. chestnut trofie braised wild boar, acorn squash, black olive, smoked gouda. George’s Bank scallops grilled matsutaki mushrooms, spaghetti squash, brown butter aioli, hazelnut, saffron rice tuille. braised veal cheeks caramelized brussels sprouts, almond, romesco, sunchoke ‘brandade’. glazed duck breast sweetbreads, braised red cabbage, pumpkin, dill. roast lamb loin celery root gratin, pickled cranberry, black trumpet mushrooms, black cardamom. soft boiled farm egg smoked rubuchon potatoes, crispy mushrooms, pickled mustard, tamarind, rye. monkfish braised in sweet potato and black tea black-eyed peas, bacon, baby leeks, apple, rosehip. DECEMBER raw cobia in sicilian almond oil illinois ginger, satsuma mandarins, charred kohlrabi, szechuan pepper. delicata squash and lardo burnt maple, date and meyer lemon vinaigrette, ricotta salata. marsala braised short ribs winter carrots and cranberry beans roasted in tallow, red kuri squash, anchovy, raclette. wild mushroom and beer bisque sweet cream, barley, pomegranate, wood roasted leek, bitter chocolate. rutabaga gnudi salsify, butter poached winter vegetables, braised pistachio, white sesame. cornish game hen black vinegar glazed breast, country ham wrapped thigh, rapini, peanut, wild mushroom, foie gras and persimmon mousse.

JANUARY alaskan king crab tobiko, hominy, avocado, shiso, lime. white ale braised veal cheeks black eyed peas, parsnip, quince, bacon, grilled romaine, herbs de provence. radishes and butter macadamia nut, foie gras, jerusalem artichoke, salad burnet. butter-poached gooseberry cod yellowfoot chanterelles, sesame vinaigrette, late harvest beets, salt roasted persimmon. goat butter poached razor clams cauliflower, borage, lobster sabayon, preserved lemon, celery. crispy suckling pig balsamic roasted onions, pickled golden raisins, celery root ‘brandade’. almond and sunchoke soup cognac, candied fennel, burrata, dried strawberry. oxtail stuffed quail crosnes, baby carrot, white polenta, carrot veal jus. la quercia prosciutto hazelnut, pickled white asparagus, passion fruit, coffee oil. spaghetti ‘carbonara’ pork collar, guanciale, soybeans, mint, preserved lemon, bonito, slow cooked egg. pan seared sepia blood orange, fermented black bean, hearts of palm, yogurt, cocoa. Swan Creek Farm ‘civet’ a winter’s stew with crispy potatoes, turnips, pine nut, swiss chard, ginger. FEBRUARY crispy spiced sweetbreads pomegranate curd, endive, buttermilk, prosciutto. pan roasted skatewing ‘stuffed cabbage’, roasted cauliflower, oyster butter, pickled pear. coppa di testa radish, dill, candied fennel, pistachio, saffron-preserved lemon emulsion. butter poached poussin lentils, crispy chicken skin, artichokes, avgolemono sauce. yes ‘clams casino’ cherrystone clams, sea beams, pancetta, sourdough croutons, grappa, cucumber. smoked hanger steak celery root, rapini, pumpkin seed, onions slowly roasted in beef fat, black olive, white miso. cured foie gras and sea urchin spicy mustard, pickled apple, grilled spring onion, nasturtium ‘capers’. pheasant and stinging nettle cannelloni grilled hedgehog mushrooms, dates, olives, grayson cow’s milk cheese. MARCH hawaiian blue prawns radish, fresh chickpeas, green garlic butter, juniper. short ribs mustard spaetzle, fried anchovy, Three Sister’s Garden pea shoots. Mint Creek Farm lamb tartare smoked tomato, pea shoots, licorice, sunflower seeds. veal loin crepinette summer sausage, black truffle, spring peas, tiny onions, fennel. smoked sturgeon artichoke, fiddlehead ferns, sake-chamomile vinaigrette, charred jalapeno, blis caviar. green garlic braised pork shoulder fava beans, heart of palm, pickled ramps, candied olive, mint. grill-up of octopus and chorizo charred ramps, english peas, greek yogurt, black garlic. a nice fat whole roasted porgy smoked jowl and passion fruit mignonette, periwinkle butter, orchard blossoms. APRIL first spring salad young greens and radishes, citron poppy seed vinaigrette, lentil cracker, Prairie Fruits Farm ‘mouton frais’. Mint Creek Farm kid goat purple asparagus, fiddlehead ferns, caramelized daikon. 6 minute duck egg first ‘spruce’ asparagus and local fiddleheads, wrapped and grilled in rhubarb, nasturtium. parsnip ‘risotto’ marcona almond, hedgehog mushrooms, smoked pecorino, spring onion dashi. spring onion soup aerated meadow creek farm cow’s milk cheese, green almond, sourdough, onion ‘ash’. Gunthorp Farm duck breast fresh chickpeas, hominy, sorrel, pickled mustard aioli, country ham, sherry cardamom. curried soft shell crab fritters blis caviar, chile vinegar, diakon, wood sorrel. rhode island fluke radish, artichoke, city farm lovage and chard, brown butter, salt cod, beurre blanc. crispy pork belly black quinoa, rhubarb, roquefort mousseline, smoked consommé. stinging nettle farfalle halibut collar, green garlic, frisee, preserved lemon, asparagus, bonito, ricotta salata MAY veal sweetbreads pickled strawberry, crispy kale, black sesame, feta, pistachio. Slagel Farm guinea hen ballotine black lentils, red orach, jicama. sea urchin and raw beef beet, arugula, cucumber, green strawberry. steelhead trout young garlic braised in sake lees, blue foot chanterelles, ‘last year’s’ parsnips, chamomile, sea beans, black walnut vinaigrette. salmon carpaccio chilled lentils, fennel, violet, lula’s first housegrown greens. pan roasted strip steak stinging nettle-pine nut salsa verde, white bean, pickled green strawberries, baby leeks ‘en croute’. JUNE sugar snap peas and steelhead caviar fennel hearts, preserved lemon, pernod sabayon, red sorrel. lamb from Slagel Farm smoked polenta, pistachio, first summer squash and kohlrabi, sweet mustard, vermouth. mussels first blush carrots, snow peas, radish, sherried onions, french curry, carrot top pesto. roasted pork loin cardoons, cassées des baux, candied pistachio, lamb’s quarter, rauchbier. spanish mackerel grilled purslane, fromage blanc, crispy tessa, elderflower. Slagel Farm veal creamed turnips, pickled cherries, charred radicchio, lavender. birch syrup glazed quail crispy pancetta, creamed fava beans, pickled peanuts, radicchio, mint. pan roasted lubina zucchini, porcini, red currants, sunflower seeds, dill, cucumber. porchetta collard greens, rosemary yogurt, ras el hanout, ‘piccolo fritto misto’. malloreddus sungold tomato, goat sausage, broccoli, pantaleo, bottarga. JULY beets from City Farm buttermilk, blackberry, cocoa nib ‘granola’, walnut, goat milk brunet. tea roasted duck breast baba ganoush, pickled eggplant, flowering garlic, braised escarole. grilled california sardines marinated cantaloupe, roasted melrose peppers, perilla. Slagel Farm poussin cauliflower, potato chips, summer truffles. heriloom tomato verjus spike peach, sorrel, buttermilk, green olive, escarole. sweet corn and white miso tamale chanterelles, blackberry, fired masa, candied sage, sheep’s milk cheese. scallops chamomile, foie gras & ivory pepper puree, salt roasted egg, yellow plums, sweet cipollini onions, saffron. Skuna Bay salmon Nichols Farm broccoli, aired dried pork collar, tatsoi, nasturtium. AUGUST octopus and melon cognac compressed muskmelon, currants, sweet corn aioli, bagna cauda. Swan Creek duck breast shishito peppers, okra, smoked tomato and black garlic jam, green tomato vinaigrette. french kiss oyster watermelon granita and housemade coppa. ribeye steak new potatoes boulangère, mustard, baby leeks, chanterelles, miso-anchovy butter. honeyed sweetbreads and sturgeon Nichols Farm melon, marcona almond, crispy beets, caraway, spigarello. braised skate ‘shank’ summer apples, sunflower, patty pan squash, several mustards. SEPTEMBER autumn salad spaghetti squash slow poached in hazelnut oil, smoked trout roe, celery aioli, asian pear, carob. grilled snake rive sturgeon crispy broccoli leaves, chinese sausage, parsnip, chile oil. razor clams salt roasted sweet potato, country ham, puffed black rice, kaffir lime leaf, coconut. veal breast sautéed veal kidneys, baby carrots, cardamom, pine nut, braised cabbage torte. OCTOBER 'chips and dip’ sunchoke custard, crispy root vegetables, black truffle. three winter squash… and garnishes for each scallop and roe roasted in its shell with cultured butter, on autumn hay. whole roasted black bass grilled rapini, fresh shell beans in bagna cauda, sweet and sour squash. lamb sweetbreads heart of palm, bacon, roasted apple aioli. saddle of lamb salsify, amazingly fresh pistachios from santa monica, lula garden nasturtium. NOVEMBER salsify custard limequat, buddah’s hand, pink lemon, black garlic, toasted salsify. braised beef cheeks prune, armagnac, red miso, amaranth, parsnip. sunchoke agnolotti slow poached quail egg, persimmon butter, black truffle, chestnut, parmesan. black back flounder roasted whole – with crawfish ‘noisette’, creamy cabbage, pancetta, poppyseed. DECEMBER matsutake carpaccio foie gras, pomegranate, pine nut oil. Mint Creek Farm lamb cassoulet white beans, winter root vegetables, kale, anchovy toast.

JANUARY sunchoke bisque with alaskan king crab, spruce, and black truffle. Slagel Farm pork chop with polenta fritter, chickpea, and artichoke. oysters with celery root, horseradish, and green apple. Swan Creek Farm rabbit with winter spinach and pancetta. bacon wrapped country pate with plum relish and candied citrus. fettucini carbonara with pork belly, braised garlic, and creamed escarole. FEBRUARY hearts of escarole with grapefruit confit, hazelnuts, mulberries, speck, and creamy dressing. maple-roasted pork shank with hominy, beauregard sweet potatoes, roasted apple masa, robert the bruce, spruce, pickled carrots, mizuna, smoked chile. steamed meyer lemon pudding (cake) with buttermilk ice cream, and pomegranate swirl. mussels with celery and fennel soffritto, hazelnut picada, and lardo toast. flatiron steak with oxtail and onion roll, persimmon, salsify, and black vinegar. nantucket bay scallops with king oyster mushrooms, sesame vinaigrette, and sea urchin emulsion. poached cod with fennel and meyer lemon risotto. squab consommé with squab mousseline gnocchetti, celery, sherry vin, chives, and crispy squab skin and pickled mushrooms. ribeye steak foie gras and bone marrow torchon rapini, pommes anna, marrow, trumpet mushrooms. MARCH terrine of octopus with rosemary yogurt. grilled leg and braised breast of venison with cumberland sauce. steak tartare with giardiniera and pine nuts. roasted duck breast with sausage, artichoke, and green garlic. spring vegetable tart with spring fed goat cheese and mushroom. handmade chitarra pasta with smoked pheasant, nettles, and bottarga. carrot soup with hominy and pecans. chickpea crepe with rhubarb confit and spring greens. APRIL porchetta with smoked eel and black cherry mostarda. goat crepinette with fava beans and roman gnocchi. razor clam agnolotti with green almond, mint, mascarpone, fig, and lovage. roasted lamp chop with lily root, yogurt, flageolet beans, and roasted garlic. MAY green garlic soup with cantal cheese, escargot, and lemon. nettle roasted Slagel pork belly with spring root vegetables. potted egg with mushroom, brown butter, and grape leaves. pea custard with carrots, radishes, and wheatberries. JUNE venison sausage stuffed squid with apple, pistachio, and thai chiles. skirt steak with porcini mushrooms summer squash, and white beans. la quercia prosciutto with piccolo fritto misto. risotto with morel mushrooms spinach, and spiced Swan Creek rabbit.

JANUARY artisan cheese plate with manchester and montegrappa, co-op honey, and panpepato. winter garlic soup with wild mushrooms, prosciutto, black garlic and thyme. pan fried veal sweetbreads with hazelnuts, frisée, bone marrow crouton, prune, and cranberry-red wine vinaigrette. orchiette with lamb sausage, cured olives, fennel, roasted garlic, and goat cheese. winter salad of fennel, pomegranate, pumpernickel, blood orange, and buttermilk dressing. octopus terrine with fennel and cara cara orange caponata, pine nuts, smoked paprika, and sea salt. mushroom rillette with traditional garnishes. farro with king trumpet mushrooms, bok choy, salsify, preserved kumquat, smoked black walnuts, and ale-poached raisin. Slagel Farm pork shank with celery root and fennel ragout and braising jus. sturgeon with roasted beets, apples, horseradish, wild arugula, and yellowfoot mushrooms. linguine with squid, littleneck clams, puntarelle, thai basil, and house cured tasso ham. short rib stuffed quail with grilled treviso, glazed squash, and black tea honey. baby lamb carpaccio with fenugreek aioli, juniper gastrique, and smoke paprika cracker. pappardelle with laughing bird shrimp, watercress, pine nuts, basil, and fennel. garganelli with suckling lamb, green olive, rosemary, potato, capers, ricotta salata, and tomato conserva. orchiette with lamb sausage, braised pistachios, mint, ricotta, and san marzano tomatoes. handcut pasta with arctic char, mustard greens, sage pesto cream. pork liver pate and testa with traditional garnishes. Slagel Farm lamb carpaccio. goose and pork belly cassoulet. pork kidney ravioli with parsnips, sage, chestnuts, and cream. grilled octopus with orange, butterball potato, avocado, fennel and pine nut caponata, and prawn butter. green lentil and smoked ham hock soup with black kale agrodolce, pine nuts, and parmesan. three welfleet oysters on the half shell. crackling salad with frisée, poached egg, pickled beets, housemade tessa, and beet vinaigrette. milk poached pork loin and boudin blanc with chard, butter braised radishes, marcona almonds, pink lady apples, and parmesan croquette. FEBRUARY Anson Mills polenta with lardo wrapped shrimp, ricotta, and fennel soffritto. montery bay sardines with red cabbage and meyer lemon confit. Swan Creek Farm beef brisket with braised winter vegetables, caramelized onion, beef tongue, and stinging nettle vinaigrette. pan roasted duck breast with creamed collard greens, kabocha squash, flageolets, and pancetta. duck confit tortellini in brodo with black truffles. Slagel Farm veal chop with bone marrow risotto, wild mushrooms, ramps and olives. winter salad of red oak, persimmons, pear, fennel, almonds, spiced honey, and housemade goose prosciutto. MARCH raviolo with tomino di talucco, whipped lardo, and brown butter. braised Slagel Farm pork belly with crispy butterball potatoes, artichokes, and bordeaux spinach. charred spring onion consommé with fiddlehead ferns and black garlic ‘truffles’. baked french heirloom barley with spring fed goat cheese, sweet red beans, endive, pea tendrils, nasturtiums, parsnips, and white miso. gnocchi with pork confit, braised green olives, tomato, oil cured capers, and parmesan. dry aged strip steak with roasted beets, celery root, rosemary, and a sweetbread-taleggio tart. pork liver pate en torchon with crab apple mustard, caper berries, and grilled baguette. tomino and whipped lardo raviolo with brown butter and nathan’s garden pea shoots. blood orange and fennel salad with almond, mint, shaved grana, and spiced honey. chicken liver pate with grilled flatbread, crab apple mustard, and pickled carrots. grilled sardines with braised red cabbage, meyer lemon confit, and rye croutons. dry aged strip steak with braised winter vegetables, caramelized onion, beef tongue, and stinging nettle vinaigrette. tomino di talucco raviolo with whipped larde, grana padano, brown butter, and mache. persimmon and pear salad with cured goose breast, almond, mint, and spicy honey. APRIL leek, potato, and smoked trout terrine with 60 minute egg, fresh chickpeas, michigan ramps, and steelhead caviar. pheasant ballotine with Three Sisters Garden hominy, carrots, white turnips, and fine herbs. housemade charcuterie with green tomato mostarda and pickled green almonds. Slagel Farm lamb with yellow split peas, baby collard greens, and smoked buttermilk-spring onion puree. first spring asparagus from nichols farm with house cured ham, arugula, parmesan, and black walnut butter. Swan Creek suckling pig with fresh chickpeas, cicone, spicy ramps, and date marmalade. artisan cheese plate with ardrahan and kirkham’s lancashire, co-op honey, fleur de sel cracker, and apricot pate de fruit. first spring vegetable salad from Werp Farm with herbs de provence and yogurt panna cotta. pan roasted prawns with fava beans, prosciutto, green garlic, and white wine. white corn polenta with mushroom agrodolce, stinging nettle, fromage blanc, and ash baked fennel. baked french heirloom barley with spring fed goat cheese, black-eyed peas, endive, pea tendrils, parsnip, and white miso. Slagel Farm pork chop with crispy duck fat potatoes, artichokes, bordeaux spinach, and braising jus. alaskan halibut with lemongrass-steamed mussels, meyer lemon, golden beets, and a rye, salsify, and kale pave. strozzopreti with yellowfin tuna conserva, hen of the woods mushrooms, swiss chard, asparagus, and anchovy bread crumbs. pan roasted Illinois lamb with split peas, baby collard greens, spring pickles, and smoked buttermilk puree. pan roasted duck breast with flageolets, winter squash, pancetta, and creamed collard greens. gnocchi with trumpet mushrooms, olives, parmesan, and green garlic cream. housemade pheasant sausage with green lentils, goat milk yogurt, and spent grain crackers. potato and horseradish soup with golden beets, pickled trout, whipped creme fraiche, and caraway. gnocchi with hunter sausage, salsa verde, and parmesan. steak tartare with radishes, toasted coriander, mustard, and duck egg. OCTOBER sweetbreads with a persimmon-pear tart, collard greens, and braised pistachios. dietzler farms blade steak with lobster mushrooms, chestnut risotto, delicata squash, and a beet-bitter orange terrine. hamachi crudo with kimchi, gorgonzola, pancetta, and black walnuts. braised bone-in monkfish with chiles, baby carrots, and parsnip. NOVEMBER winter vegetable gratin escarole and mascarpone. duck breast with barley, swiss chard, white beets, and malt. cider soup with sweet potato dumplings and poached quince. DECEMBER beets and bibb lettuce with satsuma, meyer lemon, and grapefruit. braised short ribs with buttercup squash and prune agnolotti. goose liver pate with flemish sour ale and winter citrus marmalade. goose cassoulet with winter vegetables, pork belly, and breadcrumbs. mushroom, pecan, and raclette tart. roasted leg of lamb with lentils. chestnut roulade.

NOVEMBER artisanal cheese plate ‘lincoln log’ and ‘bayley hazen’ with co-op honey and palmiers. spicy winter squash and white ale soup with pecan, cabot cheddar, pear, and maple gastrique. housemade charcuterie with duck prosciutto, dry cured pork shoulder, country pate, mortadella, and traditional garnishes. black pepper gnocchi with lamb ragù, green olives, parmesan, and cream. market salad with heirloom bibb lettuce, radicchio, apple, turnip, marcona almond, fiore sardo, and goat milk yogurt dressing. roasted Green Acres beets and housemade ricotta with pistachio, white anchovy, and meyer lemon vinaigrette. chestnut and potato ‘arancini’ with olive oil poached black futsu squash, parsnips, frisée, and pickled cranberry. Slagel Farm lamb with grilled chop and smoked leg, crispy potatoes, quince, baby leeks, and spicy smoked pepper. cavatelli with black mission figs, black olive, braised pork cheek, feta, and cipollini agrodolce. pan roasted duck breast with jerusalem artichokes, dates, braised leg, and duck liver-leek roulade. grilled artic char and peekytoe crab with green lentils, baby turnips, sauce ‘soubise’, celery root, and green apple. grilled baby octopus and sea scallop with spaghetti squash, bordeaux spinach, lardo, capers, pine nuts, and cranberry vinaigrette. bay scallops with roasted cauliflower and broccoli, fennel, preserved lemon, and bread crumb vinaigrette. tagliatelle with crispy lardo, roast garlic, anchovy, black currants, and parmesan. pan fried veal sweetbreads with hazelnuts, frisée, bone marrow crouton, prune, cranberry-red wine vinaigrette. Slagel Farm pork shank with slow cooked fennel, meyer lemon, and celery root puree. risotto with romanesco cauliflower, guanciale , farmstead cream, and arugula from Green Acres Farm. Slagel Farm pork chop with mutsu apple and swiss chard baked in house maple phyllo, celery root puree, and pork jus. consommé with pork belly, smoked trout dumplings, and paprika. Green Acres Farm beets with baked ricotta, pistachio, white anchovy, and meyer lemon vinaigrette. pan roasted lake trout with sweet potato pommes anna, caramelized broccoli, chorizo, and px sherry vinaigrette. tortelloni of duck confit, sage, apples, and mascarpone with arugula, chanterelles, and braised sunchokes. DECEMBER artisanal cheese plate ‘marisa’ and ‘marieke’ with co-op honey and palmiers. goat cheese cavatelli with black truffle mushrooms, wild leeks, thyme, and perigord black truffles. chestnut and potato ‘arancini’ with olive oil poached red kuri squash, parsnips, frisee, and pickled cranberry. cavatelli with cauliflower, guanciale, mustard greens, and smoked goat cheese. seared sea scallops with roasted cauliflower and broccoli, fine herbs, pumpkin seeds, and toasted breadcrumb vinaigrette. raw cobia with cured radish, capers, green apple, and lemon oil. linguine ‘in brodo’ with squid, littleneck clams, puntarelle, and house cured tasso. tagliatelle with lamb bolognese, capers, spiced cream. steak tartare with grilled bread, shaved turnips, and mizuna. cavatelli with black mission figs, black olive, braised pork cheek, feta, and cippolini agridolcce. tagliatelle with housemade guanciale, purple and yellow cauliflower, mustard greens, and ghost cheese. winter salad of fennel, pomegranate, pancetta, pumpernickel, satsuma mandarin, and buttermilk dressing. Slagel Farm beef sirloin with smoked brown rice risotto, molasses market carrots, and black currant vinaigrette. duck confit tortelloni with cavolo nero, capers, and slow cooked onions.

2007

JANUARY gulf of maine shrimp ‘toast’ and littleneck clams. linguine charred leeks, chestnut, rapini, golden raisins, saffron, olio novello. grass fed veal stew creamy polenta, mustard greens, salsa verde. pumpkin consommé taleggio, farro, pumpkin seed oil. sea scallops and ‘white chowder’ torn croutons and housemade lardo. pizzetta with duck prosciutto and cured sardines. spanish mackerel with blood orange agrodolce, lucques olives, slow poached winter vegetables, pinenut orzo. truffled pommes anna swiss chard custard, salsify, wild mushrooms, and pomegranates. grilled hanger steak winter root vegetables, mustard greens, horseradish vinaigrette. applewood smoked swan creek veal shoulder winter root vegetables, white beans, endive, butter pastry. braised swan creek veal shank celery root puree, fried dumplings, smoked veal broth.

FEBRUARY brie and cauliflower soup with cider gastrique winter citrus salad with frisse and blue cheese-hazelnut candies. warm salad of swiss chard and Meadowbrook Farm potatoes with white anchovy, pecorino, and meyer lemon. bouchot mussels with winter ‘horta’ and kalamata olive butter. tian of spaghetti squash, arame, and winter greens with root vegetable tempura and adzuki bean vinaigrette. grilled loin of confit of heirloom pork with sweet potato-chestnut panade, golden raisin vinaigrette, and saba. whole roasted branzino with charred fennel, pearl barley, black trumpets, citrus, and aioli. fettuccine with artichoke, arugula, feta, mint, and fennel pollen. suckling pig stuff quail with black kale, crispy spaetzle, sherry, and figs. MARCH herb ricotta gnocchi with sweet potato ‘red hots’, winter ramps, and brown butter jonah crab. parma prosciutto, grilled artichokes with artichoke mousse, mizuna, and Capezzana estate olive oil APRIL torchio with soppressata, white wine, rapini, pine nuts, taleggio, and cream. Capriole Farm ‘sofia’ chevre and chicory salad, rhubarb, salsify, pumpernickel, cava vinaigrette. duck consomme morel mushrooms, peas, lamb sweetbreads, marrow toast. wild nettle risotto white asparagus, golden beets, black walnut, blood orange, creme fraiche. Jamison Farm lamb shank fava been grits, preserved tomato, dijon. pan roasted halibut Anson Mills farro, fiddlehead ferns, radishes, pistachio, spring garlic broth. MAY grilled muscovy duck breast corn crepe, morel mushrooms, green beans, rhubarb, lemon mustard. JUNE Nova Scotia lobster soup new potato, watercress, quail egg. asparagus and wild king salmon tartare salmon roe, almond, garlic butter, aioli. a simple summer salad. heirloom beets and bing cherries port mustard, hazelnut, blue cheese pain perdu. pan roasted and smoked Lake Superior walleye white beans, tarragon. a sauté of first summer vegetables from green acres farm, pickled glass noodles, sweet potato puree. penne king oyster mushrooms, lucques olives, arbol chile, housemade ricotta. pan seared hanger steak artichoke, baby turnip, sorrel, fingerling potatoes. JULY seared sea scallops red corn polenta, peach agrodolce, tarragon, pistachio. celery and cucumber soup yellowfin tuna, black sesame, yogurt. lamb tartare and wild herb salad, grilled flatbreads, figs, currants, Redwood feta. Copper River king salmon crispy eggplant, summer greens, okra, sungold tomatoes. grilled Gunthorp Farm heritage pork shiso-juniper cabbage, glazed carrots, sweet plum jus. summer squash and cauliflower gratin market vegetable salad, avocado puree. AUGUST first crop heirloom tomatoes housemade pancetta, fresh shell beans, basil, and ‘tumalo tomme’. heirloom tomato soup gooseberries, creme fraiche, walnut tuile. handmade ricotta gnocchi squash blossoms, lemon, torpedo onion confit. summer corn bisque chanterelles, bacon, smoked whitefish, sweet melrose peppers. grilled Jamison Farm lamb shank romano bean salad, farro, smoked olive-soybean tapenade. OCTOBER oli. house smoked duck breast and autumn apple salad golden raisins, radicchio, pistachio aillade, mint. salad of frisse, bartlett pear, and truffle custard potato crisp and roast almond. crispy wild striped bass cavolo nero, sweet potato fritter, tomato vinaigrette, pepper-scallion slaw. ancho glazed red kuri squash buckwheat pancake, brussels sprouts, chanterelles, escarole, maple, p.x. sherry vinegar. Gulf of Maine cod filet fennel and ham hock hash, market apple salad, cider vinaigrette. fettuccine carbonara pancetta, white beans, hen of the woods mushrooms, pecorino, rosemary. cardoon and braised pork belly risotto. NOVEMBER ‘oro blanco’ citrus and cured hamachi with raw heirloom squash, radishes and Cappezzana olive oil. Swan Creek Farm goose ravioli with sage, chile, arugula, and brown butter. whole roasted rack of pork with chestnut polenta and apple fennel salad. ida red apple tart with burnt caramel ice cream. jonah crab and salsify tart butter pastry, celery root, vanilla. raw almond salad hazelnuts, crispy chickpeas, robiola ‘en croute’, and quince mustard. frisse and bosc pear salad truffle custard, potato crisps, roast almond. grilled Gunthorp Farm pork loin shiso-juniper cabbage, glazed carrots, sweet fig jus. seared duck breast and confit of leg creamed spinach and caramelized parsnips. DECEMBER Swan Creek Farm grass fed veal risotto black trumpet mushrooms, rapini, parmesan, veal jus. country pate and manchego stuffed dates with cavolo nero and caramelized sunchokes. pan seared skate ‘amandine’ cauliflower agrie-doux, frisse, golden turnips, dried black olive. grass fed veal ‘stroganoff’ handmade butter noodles, shallots, escarole

JANUARY baby lettuces with blood oranges, pickled beets, french feta, and grilled garlic toast. sea scallops with spiced chickpeas, glazed red carrots, and saffron butter. wild rice and swiss chard ‘beggar’s purse’ with golden turnips, crispy leeks, and creme fraiche. arugula salad with prosciutto di parma, grilled stuffed dates, pomegranates, balsamic vinaigrette, and pecorino. chicory salad with comice pear, pickled beets, and cream vanilla bean dressing. white wine braised mussels with fennel confit, picholine olives, garlic, and parsley. sauteed golden tilefish with andouille-spiced lentils, glazed red carrots, fennel, and cardamom butter duck confit. ragout of red carrots, cannellini beans, garlic and mushrooms, with pecorino romano and grilled bread. penne with Washington black truffles, potato, slow toasted garlic, arugula and ‘olio nuovo’. Jamison Farm seared lamb steak with fingerling potatoes a la grecque, tapenade, and pomegranate-blood orange salad. FEBRUARY butternut squash soup with brown butter pork confit, balsamic vinaigrette, and pecorino. warm salad of artichokes and rapini with mint oil, almonds, and preserved lemon. pan seared yellowfish tuna with haricot verts, black trumpet mushrooms, pancetta lardons, crispy rice noodles, and lemongrass curry. MARCH watercress and shaved fennel salad with wild capers, picholine olives, and grapefruit with pecorino cheese. seared sea scallops with red beet-orange puree, grilled endive, fine herbs, and sweet mustard. sweet and spicy tempeh with spring ramps, green garlic, harmony valley farm carrots, and black radishes, and wild dandelion miso-dashi sauce. cider glazed breast of quail with apple-pine nut stuffing, marrow croutons, and white bean puree. APRIL trenette with english peas, prosciutto, tarragon, green garlic, and breadcrumbs MAY Avalanche Farm baby spinach salad with morel mushrooms, spring onions, blue cheese, asian pear, and walnut currant crouton. spring vegetable soup with ricotta gnocchi wild nettles, and green garlic broth. warm salad of City Farm arugula, wild baby leeks, poached asparagus, fingerling potatoes, ducked egg, lemon oil, and tallegio cream. olive oil poach ivory king salmon with morel mushrooms, smoked mustard greens, and salmon-potato tartare. grilled Gunthorp Farm pork loin with crispy polenta, prosciutto wrapped asparagus, rhubarb-red wine sauce, and pork jus. trenette with tomato confit, wild nettle, english peas, tarragon, green garlic, and breadcrumbs. organic sirloin steak with rye panade, watercress, sorrel butter, and dijon sabayon. Avalanche Farm baby spinach salad with roasted peaches, red onion marmalade, pine nuts, pancetta, and manchego. fava beans in crispy filo with eggplant confit, dandelion greens, fennel, and roast tomato fondue. JUNE chilled Kinnikinnick Farm asparagus soup with cured whitefish, radish, and rouille. roast baby beet and camembert salad with Shooting Star spicy greens and white wine braised leeks. summer squash soup with cumin salt, capriole goat cheese, and zucchini blossom. summer squash ‘pot pie’ with morel mushrooms, fava beans, english peas, new potatoes, and tarragon curry. pan roasted halibut with baby turnips, littleneck clams, sugar snap peas, and radishes remoulade. strozzapreti with porcini mushrooms, roasted yellow peppers, stinging nettles, anchovy, and ricotta. JULY grilled squid and new potatoes persillade with cauliflower, radicchio, and chile oil. Avalanche spinach salad with almonds, lucques olives, grilled summer onions, feat, cucumber gelée, and anise hyssop-yogurt dressing. SEPTEMBER heirloom tomato salad with local greens, parmesan panna cotta, and pancetta brioche croutons. roast leg of lamb with sherry braised black figs and cipollini onions, pearl cous cous, and almond olivade. ocean trout with brandade-stuffed tiny peppers, summer vegetables a la grecque, serrano ham, and saffron butter. strozzapreti with lobster mushrooms, roasted yellow peppers, anchovy, and ricotta. organic flat iron steak with farro, parsley pesto, sungold tomatoes, caramelized chard, and sweet corn pudding. green tomato soup with bacon, celery root, and jonah crab. yellowfish tuna crudo/ cotto with eggplant involtini, anise pine nut soffritto, and lemon preserves. OCTOBER wild crafted watercress salad with heirloom apples, spanish radish, aged cheddar, and hazelnut crisp. sugarloaf chicory gratin with swan creek farm poached egg, pancetta lardons, fresh shell beans, and capers. winter squash with chestnut ‘flan’, braised kale, parsnips, red wine and matsutakes. Swan Creek poussin with jasmine, wild mushrooms, yukon gold mashed potatoes, and sweetbreads. roasted beet and pear salad, little gem romaine, pistachio, and ricotta crepe DECEMBER butternut squash soup with smoked garlic cream, duck confit, and semolina flatbread. winter citrus salad with frisse and blue cheese-hazelnut candies. braised Plapp Farm pork belly with sweet potato shoe strings, quince, saba, and currants. sea scallops with baby turnip greens and kalamata olive butter. pan seared skate and Malpeque oysters with golden turnips, treviso, and caper-almond relish. coconut braised short rib with parsnip ravioli, fennel, and lemongrass consommé. fettuccine with artichoke, arugula, ricotta salata, mint, and fennel pollen. Gunthorp Farm chicken thigh confit with black truffles and black kale, french lentil torchon, and cranberry compote.

JANUARY ‘fleur de lis’ and ‘canata pardo’ artisanal cheeses. spicy roast chicken soup with poblano chiles, shallot confit, and housemade chorizo dumpling. leek and ricotta tart with a watercress-anchovy salad and a glass of merlot. pan roasted arctic char with potato-eggplant involtini and tomato tamarind sauce. grilled Niman Ranch pork chop with fennel gratin, Future Fruit Farm pear sauce, and sage. MARCH artisanal cheese plate with fleur de teche and tarentaise. Future Fruit Farm pear salad with wilted chicories, walnuts, caramelized shallots, golden ridge blue cheese, and sherry-walnut vinaigrette. salad of serrano ham, blood orange, and marcona almonds with manchego and bibb lettuces. pan roasted mussels with fennel, picholine olives, and white wine. grilled Dakota beef flank steak with straw potato cake horseradish cream, and watercress. pan roasted wild striped bass with handmade radicchio ravioli , rutabaga, cardoons, and apple beurre blanc. saffron israeli couscous ‘sformato’ with black trumpet mushroom ragout and bitter greens braised in coconut curry. Jamison Farm lamb shank with Anson Mills crispy polenta, winter radishes, baby carrots, and blood orange-rosemary braising jus. penne rigate ‘au gratin’ with swiss chard, capers, pecorino cream, and almond crust. grilled Gunthorp Farm pork chop with red wine fennel, purple potatoes ‘anna’ and creme fraiche. APRIL housemade pancetta and farm spinach salad with fennel, golden ridge blue cheese, marcona almonds, and fig vinaigrette. salad of spring ramp greens and watercress with navel orange, belgian endive, tumalo tomme, and lemon mustard dressing. braised leg and pan roasted breast of pekin duck with asparagus, baby leeks, preserved lemon, and cardamom-spiced lentils. MAY local organic spinach salad wilted with coconut mint dressing; with almonds, kumquats, and cucumber. pancetta-wrapped sea scallops with Anson Mills grits, pan roasted peaches, and vidalia onions. morel mushroom and stinging nettle crepes with baby carrots, bellwether farm ricotta, and dandelions braid in mushroom jus. wild king salmon with housemade mustard, rapini, fava bean farrotto, and meyer lemon vinaigrette. seared lamb loin salad with Growing Home spinach, black walnuts, golden ridge blue, asian pear, and walnut oil. ‘spring’ rolls with local organic vegetables and spicy apricot-honey sauce. fettuccini with farm spinach, green garlic, cherry tomato conserva, pecorino, and cream. grilled pork tenderloin with fingerlings boulangère, caramelized fennel, and anise pork jus. JUNE seared lamb loin salad with bietina spring spinach, black walnuts, parmesan tuile, fresh fig, and walnut oil. salad of Shooting Star Farm greens with radishes, herbs, sugar peas, emmentaler, and tarragon dressing. warm red quinoa salad with City Farm baby beets and turnips, and spring onion ‘bordelaise’. poached Copper River salmon with braised leeks, middle eastern cous cous, frisée, and rhubarb confit. pancetta-wrapped sea scallops with crispy grits, pan roasted peaches, and vidalia onions. dolmades with summer vegetable couscous, feta, and tomato-mint sauce. JULY salad of baby lettuces and roasted baby beets with torpedo onions, artisanal swiss cheese. dry rubbed ribeye steak with new potatoes, green beans, and veal jus. grilled duck breast salad with arugula, black walnuts, parmesan tuile, fresh fig, and walnut oil. grilled Nichols Farm radicchio salad with roast beets, bottleneck onion, and creamy avocado dressing. chilled ‘diva’ cucumber soup with yogurt-marinated crab, sweet peppers, and paprika. Gunthorp Farm chicken ‘al mattone’ with garden lavender, summer squash risotto and chanterelles. AUGUST new potato and summer squash gratin with a poached duck egg and soft herb salad. penne with prosciutto, black tuscan kale, new crop garlic, ricotta salata, and cream. heirloom ‘soleil’ wax bean salad with sungold cherry tomatoes, picholine olives, pecorino, brioche, and almond vinaigrette. seared tombo tuna with two summer salads– white beets ‘remoulade’ and sungold tomatoes with yellow plums SEPTEMBER lemongrass cured hamachi with radishes and celery vinaigrette. salt cured provencal and white wine braised picholine olives. feta with preserved lemon oil. prosciutto , soppresata, capicola. a salad of david’s heirloom tomatoes, Italian red bottle onions, and Shooting Star Farm greens. risotto with saffron and leeks. roast leg of Jamison Farm lamb. slow roasted wild coho salmon with pickled fennel and apple butter. olive oil marinated beets. sautéed swiss chard in almond vinaigrette. OCTOBER ginger cured hamachi with apple-celery salad and celery root remoulade. Kinnikinnick Farm beet salad with goat cheese custard and watercress. sweet lemongrass chicken soup with candied parsnips, haricot verts, and pearl onions. heirloom tomato salad with fresh mozzarella, arugula, and balsamico. heirloom corn ‘arepas’ with scarlet runner beans, charred summer vegetables, and spicy yellow pepper sauce. Alaskan halibut with pickled fennel, fingerling potatoes, and heirloom apple sabayon. baked artisanal macaroni with pancetta, winter squash, ‘pan di zucchero’ chicory, and pecorino. Jamison Farm seared lamb steak with red quinoa, raisin-almond chutney, and zinfandel lamb jus. autumn salad of shaved apples, celery root, and beauty heart radish with truffle aioli and ‘tarentaise’. roast heirloom winter squash with pearl couscous, warm leek salad, and chestnut curry. DECEMBER seared sea scallops with Shooting Star Farm radish fritters, baby turnips, and arugula. grilled pancetta-wrapped belgian endive with mindoro blue cheese, honeycrisp apples, and brown butter vinaigrette. wild mushroom soup with smoked chanterelles, parsnips, glazed shallots, and curry. pan roasted monkfish with littleneck clams, braised fennel, green lentils, and grapefruit agrodolce. orecchiette with housemade bacon, butternut squash, radicchio, and cream. red wine braised duck leg and housemade duck sausage with apple-sunchoke pave, brussels sprouts, and apple gastrique.

NOVEMBER ‘canasta pardo’ and ‘le petit blue’ aritsianal cheeses with dried figs and dates, and Portuguese organic olive oil. sautéed chanterelle mushroom salad with red oak lettuce and baked chevre. Growing Home Farm arugula salad with roast beets, sunchokes, ‘tumelo tomme’, marcona almonds, and dijon vinaigrette. sweet dumpling squash soup with smoked chicken breast, guajillo oil, and hazelnut tuile. Mindoro blue cheese tart with pears, candied onions, walnut oil, and a glass of merlot. pan roasted halibut with creamy leeks, golden turnip ‘latkes’ and a warm apple vinaigrette. pumpkin polenta with mustard greens, roast poblano, and chestnut creme fraiche. red wine braised Niman Ranch beef brasato with handmade parsley noodles, truffle butter, and picked onion. orecchiette with italian greens, garlic, white beans, and pecorino. grilled Gunthorp Farm pork loin with roast sunchokes, rapini, and red wine mustard. DECEMBER grilled chicory salad with avocado, marcona almonds, blood orange, and aged sherry vinaigrette. roasted beet borscht with bay scallops, apple crisp, and horseradish creme fraiche. whole roasted black sea bass with spinach, golden and chioggia beets in anchovy vinaigrette, and tomato-olive confit. porcini risotto with crispy leeks, creamed spinach and parmesan stravecchio. shaved fennel, apple, and beauty heart radish winter salad with pomegranate vinaigrette and triple cream croutons. spaghetti with artichoke hearts, rosemary, potato, parmesan, and ‘olio nuovo’.

JANUARY salad of blood orange, warm belgian endive, beauty heart radish, and hazelnuts blood orange vinaigrette and cayuga goat blue cheese. futomaki of black rice, smoked shiitake mushrooms, butternut squash, and spinach, lolla rossa, marinated cucumber and sesame aioli. organic mesclun with chioggia beets, beauty heart radish, and asparagus cayuga goat blue cheese and sherry walnut vinaigrette. sweet shrimp cakes warm fennel-apple salad, cassava cracker, and cilantro remoulade. penne with asparagus, white beans, oven dried tomatoes, fennel caramelized onion, and arugula. penne with fennel oven dried tomatoes, basil, arugula, and mascarpone-meyer lemon cream sauce. Harmony Valley rutabaga gnocchi parsnips, arugula, and wild mushroom broth. mac and cheese with fennel and mascarpone oven dried tomatoes, basil, asparagus, and star anise streusel. hamachi spaghetti squash, warm belgian endive, shiitake mushrooms, and meyer lemon avgolemono sauce. free range pork chops fingerling potatoes, roasted fennel, and rosemary-ginger-apple sauce. free range roast chicken with artichoke-lemongrass curry asparagus, spaghetti squash, and wild rice. Heartland Farm’s slow roasted leg of lamb with artichoke curry asparagus, organic root vegetables, and wild rice. cumin crusted seared albacore tuna roast garlic mashed potatoes, braised chard with poblano crema and cumin vinaigrette. olive oil poached Alaskan ivory king salmon celery root, blue potatoes, oyster mushrooms, smoked shiitake aioli, and red wine reduction. seared hamachi mashed blue potatoes with truffle essence, wild mushrooms, smoked portobello aioli, and celery root-blood orange vinaigrette. organic winter root vegetables with saffron Israeli couscous winter greens and spring valley butternut squash curry. FEBRUARY salad of baby spinach, luscious pears, caramelized onions, and belgian endive hazelnut-crusted chevre and white truffle-pear vinaigrette. baby lolla rossa lettuce, poached lusicous pears, and crispy shallots almonds, pear-truffle vinaigrette, and ‘bluefort’ cheese. Gunthorp Farm’s five spice pork salad belgian endive, blood orange, red cabbage, and lotus root. artisanal cheese plate Vermont shepard, bluefort, redwood hill ‘camellia’ fleur de chevre, watercress, and port reduction. Gunthorp Farm’s slow roasted organic pork with lotus root and watercress red cabbage slaw and soy reduction. seared Maine diver scallops polenta, roast poblanos, poblano sour creme, and ancho-espresso sauce. mutsu apple risotto Harmony Valley kuri squash puree, endive-golden beet salad, and red wine vinaigrette. curried butternut squash risotto portobello mushrooms, swiss chard, tamarind, and thai basil. penne rigate with locally grown oyster mushrooms, portobello, baby spinach, beauty heart radish, roast garlic, and mascarpone. free range pork tenderloin star anise pork stuffing, spaghetti squash, fennel-brown butter vinaigrette. steelhead trout pan roasted blue potatoes, asparagus, shiitake creme fraiche, and meyer lemon butter. blackened swordfish pan-roasted blue potatoes, asparagus, and saffron hollandaise free range pork tenderloin butternut squash, golden beet-endive salad, squash puree, and mutsu apple - mascarpone polenta. free range brined pork chop golden turnips, endive, beauty heart radish, and northern spy apple polenta with caramelized fennel and mascarpone saffron curry portobello, golden beet, beauty heart radish, baby spinach, and belgian endive arctic char asparagus, mashed purple potatoes, and white truffle- mushroom vinaigrette. arctic char asparagus, mashed purple potatoes, and walnut mustard hollandaise. arctic char red wine braised bright light chard, kalamata olives, mashed purple potatoes, and meyer lemon butter . braised mahi mahi asparagus, mashed purple potatoes, meyer lemon pan jus. tasmanian salmon, two ways asparagus, roasted purple potatoes, and meyer lemon-white pepper butter. MARCH spring salad with globe artichokes, asparagus, and leeks poached farm egg, oven dried tomato, thyme crouton, and artichoke vinaigrette. free range pork chop white beans, belgian endive, beauty heart radish, mascarpone polenta with apple-star anise vinaigrette. grilled organic pork chop with mascarpone polenta leeks, baby yellow carrots, endive, and apple-star anise vinaigrette. fennel curry asparagus, baby yellow carrots, oven dried tomato, chioggia beets, and saffron Israeli couscous. risotto organic english pears, baby yellow carrots, shiitakes, oven dried tomato, fresh herbs and saffron creme fraiche. wild rice noodles with saffron curry english peas, shiitakes, baby carrots, arugula, thai basil, and bean sprouts. wild stripe bass celery root-chioggia hash, asparagus, and shiitake-lemon ponzu. hamachi cucumber-mango salad, chard, roasted purple potatoes, and blood orange-sage butter. wild mushroom risotto organic artichoke hearts, arugula, and barigoule reduction. APRIL salad of watercress, crispy shallots, and roasted chioggia beets black walnuts, cumin sherry vinaigrette, and baeufort cheese. salad of red oak lettuce, endive, crispy shallots, and cherry tomatoes black walnuts, sherry-mustard vinaigrette, and goat milk gouda. warm spring salad with globe artichokes and fennel, asparagus, farm poached egg, brioche crouton, fava bean puree, and creme fraiche. risotto organic english peas, baby yellow carrots, arugula, leeks, and saffron curry. spring risotto english peas, fennel, wild mushrooms, baby yellow carrots, leeks, and saffron tomato oil. spring risotto roasted cherry tomatoes, fennel, wild mushrooms, asparagus, leeks, saffron-tomato oil. grilled Gunthorp Farm organic pork chop bacon and braised red russian kale, date- dried cherry wild rice, and star anise vinaigrette. wild striped bass celery root- chioggia beet hash, asparagus, and shiitake ponzu. pan roasted rushing waters rainbow trout celery root and chioggia beet hash, asparagus, and cumin-poblano aioli. jasmine rice crusted striped marlin plantain hash, ginger braised apples, jicama, and red curry. organic braised lamb fava bean salad with pine nut vinaigrette, middle eastern couscous, baby yellow carrots, and sweet tamarind lamb stock reduction. cumin crusted hawaiian ono poblano mashed potatoes, swiss chard, jicama slaw, and cumin vinaigrette. JUNE Shooting Star baby lettuces with candied pecans and crispy shallots, endive and balsamic reduction. caesar salad with seared sea scallops and horseradish dressing Avalanche baby romaine, radishes, crispy shallots, and brioche crouton. prosciutto de parma and ambrosia melon shaved fennel, arugula, citrus vinaigrette, stravecchio parmesan. risotto with asparagus and arugula lovage oil, sugar plum tomatoes and cherry tomato vinaigrette. ragout of summer vegetables with blue valley asparagus broth. Gunthorp Farm organic chicken with summer savory, lacinato kale, and red wine-fig reduction, roasted organic potatoes and natural juices. Heartland Farm roast leg of lamb Israel couscous, caramelized fennel, oyster mushrooms, and medjool date- pine nut jam. grilled yellowfin tuna braised dandelion greens, roasted new potatoes, and peach butter. sea scallop ceviche poblano, watercress, garlic crostini, and citrus vinaigrette. crepes with organic summer vegetables asparagus curry. olive oil poached king salmon JenEhr Family Farm spinach, roasted new potatoes, and peach butter. monkfish baby carrots, endive, purplette mini onions, sugar peas, and beet vinaigrette. JULY artisanal cheese plate tomme de savoir, Cowgirl Creamery organic goat cheese, and Mindoro blue, with wild purslane, figs, hazelnut crisps, and balsamic reduction. salad of Avalanche Farm baby romaine and golden beets sugar peas, roasted shallots, hickory nuts, bleufort, and truffle-sherry vinaigrette. salad of tetragonia and baby beets, roasted shooting star torpedo onions, Mindoro blue, and summer herb-sherry vinaigrette. salad of heirloom tomato, basil, and arugula with brioche croutons and tomme de savoir. prosciutto wrapped scallops organic melon, arugula, oven roasted figs, stravecchio parmesan, and zinfandel reduction. prosciutto wrapped sea scallops arugula, frog hollow peaches, parmesan tuile. nettle-wrapped sea scallops organic melon, parmesan tuile, and curry emulsion. king salmon cakes poblano-lime vinaigrette. risotto with Twinhawks wild nettles asparagus, turnips, and brown butter-shiitake vinaigrette. summer vegetable penne rigate shiitakes, peas, turnips, shallots, purplette onions, and arugula. wild nettle and chevre ravioli turnips, baby onions, Shooting Star radicchio, and fennel broth. wild nettle and bell weather farm ricotta ravioli tomato confit, turnips, baby carrots, and fennel broth. fennel risotto locally grown turnips, baby carrots, bright lights, and white trufffle oil. chive crepes with braised Twinhawks farm wild nettles, torpedoes, and chard baby carrots, summer salad, and roast garlic curry. Gunthorp Farm lamb chop creamy polenta, kale, and apricot yogurt sauce. wild mushroom-savory stuffed chicken breast organic yukon golds, mizuna salad, with fresh horseradish and natural jus. wild mushroom-savory stuffed chicken breast crispy polenta asparagus salad with fresh horseradish and natural jus. chicken breast crispy polenta, swiss chard, herb pico with baby tomatoes, and poblano vinaigrette. king salmon asparagus, sugar plum tomatoes, baby carrots, middle eastern couscous, and lavender-honey butter. basil-marinated wild sturgeon with fresh anchovies baby carrots, fava beans salad, organic yukon golds, and lavender-honey butter. grilled sturgeon with fresh anchovy butter quinoa-fava bean salad and grilled asparagus. yellowfin tuna with red currant vinaigrette spring valley eggplant, baby leeks, Kinnikinnick dandelion greens. seared wild striped bass with sugar plum tomato sauce spring valley eggplant, baby beets, baby leeks, and fennel. ‘picnic’ steak and two summer salads grilled free range Australian ribeye, new potatoes with savory aioli and sorrel, dragon tongue beans, and veal reduction. strawberry-rhubarb soup with fresh figs, melon, berries, sugar cookie, and creme fraiche AUGUST brie plate with wild purslane, walnut oil, and golden figs. salad of heirloom tomato, basil, and arugula with brioche croutons and Mindoro blue. sea scallops frog hollow plums, organic melon, tetragonia, parmesan tuile, and plum mirin. SEPTEMBER artisanal cheese plate with purslane, poached seckel pears, and concord grapes buche de chevre custard, ‘gore dawn zola’, and Cowgirl Creamery cheese. artisanal cheese with pumpkin bread, red wine-clove gastrique, and seckel pears buche de chevre custard, Vermont blue, candied pecans, and apple truffle vinaigrette. salad of heirloom tomatoes, Shooting Star basil, and house cured mozzarella. salad of Dave Cleverdon’s arugula and roasted baby beets crispy shallots, ‘gor dawn zola’, candied pecans and apple truffle vinaigrette. muscovy duck ravioli with avalanche farm watercress raspberries, hazelnut oil, glazed pearl onions, and duck consommé. seared sea scallops with wilted summer green salad and gorgonzola roast garlic-brioche croutons and truffle vinaigrette. seared scallop with organic melon, cherry tomato, and bacon arugula puree and parmesan. chilled brandywine tomato soup basil oil, parmesan tuile, and creme fraiche. summer herb salad with heirloom tomatoes and parmesan stravecchio. summer squash ‘lasagna’ with greens and brown butter-hazelnut vinaigrette free form pasta with zucchini blossoms, spaghetti squash, Kinnikinnick farm patty pans, ricotta, and cherry tomato sauce. slow smoked pork with gaujillo mole plantains, watercress salad, and pumpkin polenta. handmade pasta with late summer vegetables. banana leaf-wrapped fluke with coconut braised endive celery root, beauty heart radish, and shiso butter. Hawaiian opah golden and chioggia beets, grilled eggplant, torpedo onion, fennel butter, and lemon vinaigrette. Hawaiian opah warm fingerling potato salad, yellow beans, braised celery, and apple-leek butter. Heartland Farm rack of lamb warm fingerlings potato salad, Pleasant Valley Farm beans, figs, and port reduction. Heartland farm rack of lamb curried golden beets, swiss chard, pickled torpedo onions, and yogurt-mint sauce. OCTOBER three artisanal cheeses with poached pears and red wine gastrique Lazy Lady ‘la petite tomme’, ‘cayauga goat-blue’, and Cowgirl Creamery ‘pierce point’. baby spinach salad with Cowgirl triple cream cheese and baby beets, brioche croutons, warm endive, caramelized sweet onion, and red wine vinaigrette. seared yellowfin tuna with candied fennel, ginger tuile, and Shooting Star mache. slow smoked Gunthorp Farms organic pork with lavender and rosemary apple-chestnut chutney, braised red cabbage, mashed yukon gold potatoes, and northern spy applesauce. organic autumn squash and middle eastern couscous belgian endive, leeks, and sage curry. olive oil poached wild coho salmon celery root nagé, green beans, and shiitakes in a warm shallot-red wine vinaigrette NOVEMBER filo-wrapped Bellwether Farm sheep milk ricotta with sweet lemongrass oil, Cowgirl Creamery ‘mt. tam’ and Lazy Lady ‘capriola’ salad of mache, candied fennel, and Klug Farm apples. caesar salad with red romaine and sea scallops pickled candied onions, brioche croutons, and horseradish vinaigrette. warm salad of belgian endive, watercress, and poached pears, Salemville amish blue cheese, black walnut, and walnut-cactus pear vinaigrette. short rib stew with chanterelles and zinfandel. wild striped bass candied carrots, purple potato cakes, quince, and red wine reduction. handmade chestnut pappardelle alfredo root vegetables, endive, and parmesan stravecchio. whole pan-roasted poussin saffron fingerling potatoes, chard, fennel, and pomegranate sauce. DECEMBER artisanal cheese plate with everona, Cowgirl Creamery ‘red hawk’, and camembert berries and medjool dates. salad of radicchio, endive, blood orange, and shaved fennel bouche de chevre and balsamic vinaigrette. seared scallops crispy polenta, ancho salsa, and roasted poblano crema. albacore tuna with quince curry all blue potatoes, beauty heart radish, celery root, and mache. wide rice noodles with tamarind and sweet soy organic winter root vegetables, shiitakes, and thai basil. Gunthorp Farm organic ‘bard rock’ chicken grilled with sage truffled mashed potatoes, roasted endive, fennel, and red wine reduction.

JANUARY salad of baby greens, braised belgian endive, and clementines caramelized onions, Mindoro bleu cheese, citrus oil, and sesame vinaigrette. wilted organic chard with portobello and shiitake mushrooms red wine-shiitake vinaigrette. crawfish griddle cakes jicama slaw, jalapeno oil, cilantro sour cream. mesclun salad roasted organic beauty heart radish, red beets, spring onions, almond-crusted goat cheese, balsamic walnut vinaigrette. crispy polenta cakes wild mushrooms, asparagus, arugula, roasted garlic-fig puree, and mushroom jus. peruvian bay scallops rice cakes, soy bean and garlic sprouts, lotus root, fennel oil, and green curry. salad of roasted golden baby beets, beauty heart radish, and frisse blood oranges, warm goat cheese, beet oil, and roasted leek-balsamic vinaigrette. crab cakes ancho glazed leeks and apples, tortilla crisps, and poblano crema. seared mano de leon scallop squid, marinated cucumber, cassava crisps, and red chili-lemon butter. warm braised red belgian endive asparagus, blood orange, walnut-crusted Mindoro bleu cheese, tomato water, and chive oil. smoked salmon sushi rice cake, marinated fennel and cucumber, sweet root puree, creme fraiche, and herb oil. baby spinach salad with blood orange, pear, and clementine salsify, red onion, Mindoro bleu cheese, and walnut vinaigrette. organic lolla rossa with beets and asparagus shallots, warmed chevre, and toasted cumin-sherry vinaigrette. Malaysian crab cakes hot and sour papaya sauce. hamachi baby bok choi, spaghetti squash, organic sugar plum cherry tomatoes and yellow curry. kecap seared tofu, udon noodles, and green vegetable broth shiitake mushrooms, spinach, roasted fennel, bean sprouts, and watercress, fennel and umeboshi oils. tamarind glazed grilled pork chop asparagus, organic yukon gold potatoes, and white miso apple sauce. seared tofu with chilled ginger-sesame soba noodles Indonesian cucumber-mango chutney, cremini mushrooms, broccoli raab, and citrus oil. striped marlin shiitake mushrooms, arugula, monkfish, jasmine rice, saffron coconut cream. farfalle with hickory smoked chicken breast organic red swiss chard, roast shallots, burdock, fuji apple, chestnuts, and roasted rutabaga cream. roasted organic squash risotto d’anjou pears, endive, bleu cheese, white miso pear butter. pine nut and sundried tomato polenta cakes roasted baby globe eggplant, sherry-lemon glazed artichoke hearts, arugula, and asparagus, roasted garlic, basil oil, balsamic reduction, and chevre. tamarind-glaze pork tenderloin braised leeks and collards, roasted yellow finn potatoes, dried fruit chutney. almond crusted monkfish braised fennel, red chard, shiitake mushrooms, roasted tubers, lotus root, and preserved lemon curry. seared tofu in a sundried tomato-coconut curry shiitake, globe eggplant, spicy lotus root, bell pepper, spinach and chive rice cake. olive oil poached Tasmanian salmon braised fennel, chard, roasted organic squash, and fennel broth. spaghetti with sundried tomato-saffron sauce roasted leeks, sherried poblanos, organic arugula and fresh mozzarella. braised pork tenderloin roasted spaghetti squash, red chard, dried cherries, red wine sauce. glazed arctic queen with blood orange teriyaki coconut-chive mashed potatoes and asparagus. pan seared sea scallops in a green curry baby bok choy, shiitake mushrooms, wild arugula, lotus root, bell pepper, and turmeric-clove rice. rutabaga risotto with crispy leeks, baby spinach, and apples fennel sauce white truffle oil. spicy corn tamales black beans, crimini mushrooms, bell peppers, mustard greens, ancho salsa, and poblano crema. FEBRUARY // Wednesday February 14th, 2001, Prix fixe indonesian dinner $25, 7p, 7:30p, 8:30p: lumpia goreng spring rolls. gado gado kebab. sweet potato-gorgonzola fritters and spicy fruit salad. terung goreng tomate tamarind-tomato roasted eggplant and wide rice noodles. sambal goreng tempeh turmeric-clove rice and marinated cucumbers. banana leaf roasted stripe marlin with tricolor chard in a coconut sauce. lapis legit (custard layer cake) key lime and mango sorbet // braised bright lights with blood orange sesame-lemongrass vinaigrette and cassava crackers. organic lolla rossa with roasted candy stripe and golden beets shallots, warmed chevre, and walnut vinaigrette. Malaysian crab cakes hot and sour papaya sauce. sea scallop with braised bright lights sherry-cumin vinaigrette. Indonesian sweet potato fritters mindoro bleu cheese, coriander-tamarind sauce, and chili oil. bay scallops and littleneck clams in green curry baby bok choi, apple cucumber salad, purple sticky rice. baby spinach, blood orange, salsify and warmed chevre roasted shallots, fuji apples, and balsamic-shallot vinaigrette. salad of endives and Mindoro bleu cheese pears, grapes, and pomegranate-walnut vinaigrette. salad of mizuna, blood orange, salsify, and baby beet caramelized onions, warmed chevre, and red wine vinaigrette. gado gado kebabs Indonesian fruit salad, honey badjak sauce. tamarind chickpea puree with pita, vegetables, and kalamata olives. crab cakes avocado-mango salad and tamarind-honey chile oil. warm salad of roasted baby beets and fennel wild rice, aged chevre, and balsamic walnut vinaigrette. pan seared scallops in a green curry snow peas, kohlrabi, wild arugula, lotus root, yellow bell pepper, and turmeric-clove rice. kecap seared tofu in lemongrass curry kohlrabi, aubergine, wild arugula, salsify, lotus root, yellow bell pepper, udon noodles. Tasmanian salmon gingered spaghetti squash, shiitake mushrooms, roast yellow pepper puree, with blood orange teriyaki pork tenderloin purple peruvian potatoes, swiss chard, organic leeks, and tamarind-apple sauce. chicken with apple, leeks, endive, and walnuts purple gnocchi, parmigiano reggiano, and brown butter prosciutto sauce. wild mushroom risotto sherried portobellos and white truffle cream. roast acorn squash swiss chard wrapped Israeli couscous, beets, red curry butter, and roasted yellow pepper sauce. halibut roasted fennel, caramelized celery root, aubergine, micro greens, and meyer lemon sauce. six onion risotto asparagus, crispy leeks, and white truffle-pearl onion broth. monkfish baby bok choi, organic yukon gold wasabi mashed potatoes, and pomegranate teriyaki. Indonesian tempeh with long beans lotus root, sweet potato gorgonzola fritters, baby spinach in a meyer lemon coconut sauce, and lemongrass jasmine rice. pan-fried wide rice noodles seared tofu, aubergine, yellow bell pepper, spinach, bean sprouts, thai basil, and kefir lime-tomato-kecap sauce. harissa glazed shrimp Israeli vegetable couscous, asparagus, warm cilantro vinaigrette. Beet kebab with yogurt garlic sauce yukon gold potato pave and swiss chard with preserved lemon. spinach-feta briouats lentil, cucumber yogurt salad, roasted red pepper coulis. hickory smoked breast of chicken with leeks and arugula, crimini-carrot ragout, and wild mushroom jus. risotto with fresh peas and asparagus parmigiano reggiano and saffron yellow tomato sauce. mahi mahi steamed in banana leaf fingerling potatoes, baby bok choi, lotus root, shiitake mushrooms, and red curry. Indonesian braised half chicken tamarind collard greens, turmeric-clove rice, marinated cucumber, and coconut sauce. risotto with fennel-leek fritto misto parmigiano reggiano, white truffle oil, and fennel sauce. MARCH diver scallops with blood orange-mirin reduction marinated purple sticky rice, daikon sprouts, cucumber, and preserved turmeric. salad of baby spinach, blood oranges, and garden tomatoes pickled red onion, warmed chevre, and citrus vinaigrette. fennel-leek risotto parmigiano reggiano, white truffle oil, and fennel sauce. white tuna tartare lotus root, marinated cucumber, and purple sticky rice. seared spearfish and diver scallop in a green curry shiitake mushroom, baby bok choy, snow peas, and cassava crackers. baby red romaine caesar salad marinated cucumbers, poached eggs, brioche croutons, parmigiano reggiano, and horseradish vinaigrette. seared albacore tuna acorn squash gyoza, shiitake mushrooms, daikon, and pomegranate teriyaki. wild striped bass with three onions, asparagus, and baby white carrots wild rice, roasted leek-cumin vinaigrette, and balsamic-honey reduction. seared tofu, soba noodles, and spicy lemongrass-miso broth shiitake mushrooms, baby bok choy, lotus root, and daikon sprouts. pork tenderloin apple gnocchi in a brown butter, braised red cabbage and leeks, and ginger apple sauce. sage crusted pork tenderloin sweet apple polenta cakes, braised winter vegetables, and ginger apple sauce. grilled albacore tuna baby white carrots, shiitake mushrooms, lemongrass-scented coconut jasmine rice, roasted cumin-leek vinaigrette, and blood orange- galangal root reduction. seared tofu with spicy dashi-miso broth soy, mung, and diakon sprouts, long beans, shiitakes, baby spinach, lotus root, and soba noodles. herb-crusted grilled pork chop rosemary sweet potatoes, roasted leeks, juniper infused swiss chard, and ginger apple sauce. john dory with three wild mushrooms asparagus, white carrots, wild rice, and mushroom-herb sauce. green curry with scallops, john dory, and spearfish long beans, lotus root, baby bok choy, snow peas, peppers, and jasmine rice. hot and cold sesame soba noodles seared tofu, shiitake mushrooms, baby spinach, marinated cucumbers, daikon radish and sprouts. spaghetti asparagus, fava beans, sundried tomato, jerusalem artichokes, parmigiano reggiano, and extra virgin olive oil. cumin-crusted albacore tuna roasted fennel, blood orange, arugula, wild rice-lentil cake warm cumin vinaigrette, and kumquat sauce. seared tofu, soba noodles, and green curry shiitake mushroom, baby spinach, diakon sprouts, lotus root, red peppers, and thai basil. sweet sage-apple polenta french beans, pearl onions, baby spinach, rutabaga puree, and brown butter-prosciutto vinaigrette. cumin crusted golden snapper roasted fennel, arugula, wild rice-lentil cake, warm cumin vinaigrette and plum- blood orange-kumquat chutney. APRIL salad of warm endive, salsify, and pears pecan crusted bleu cheese, arugula, sherry-walnut vinaigrette. wilted chard and sherried wild mushrooms poblano verde, crispy corn tortillas, and ancho oil. salad of belgian endive and blood oranges marinated shallots, hazelnuts, bleu cheese, and kumquat vinaigrette. crab cakes with chinese black rice and diver scallop long beans, marinated cucumber, and blackberry-sweet soy reduction. ragout of roasted baby gold beets, salsify, white eggplant, and baby turnips crispy leeks, baby arugula, warmed chevre, lemongrass-leek vinaigrette. salad of organic baby red romaine, golden tear drop tomatoes, sweet citrus fennel, sweet onion, meyer lemon vinaigrette. trio of roasted fingerlings and spring onions arugula, golden baby beets, warmed chevre, balsamic vinaigrette. crab cakes with chinese black rice asian pear, chile oil, and rhubarb-apple sauce. sweet citrus salad with fennel and organic frisse teardrop tomatoes and meyer lemon-herb vinaigrette. seared king salmon mango, marinated cucumber, daikon sprouts, cassava chips, and rhubarb-sweet soy sauce. crazy maki organic smoked salmon, gala melon, white asparagus, and black sticky rice, white asparagus-arugula salad. native sweet shrimp cakes roast nopales, mini peppers, ancho-pomegranate glaze. baby romaine and three organic onions golden baby beets, yellow tomato, opal basil, and lemongrass caesar dressing. salad of braised cold endive, grape tomatoes, and citrus black walnuts, aged chevre, and kumquat-rhubarb-balsamic vinaigrette. lake superior whitefish with sunchoke salad, okra, purple potatoes, and horseradish-fennel aioli. seared tofu in smoked chile red curry soba noodles, shiitake mushrooms, baby turnips, baby white carrots, swiss chard, and daikon sprouts. sage crusted grilled pork tenderloin rutabaga polenta cakes, collard greens, and apple-ginger sauce. pan fried wide rice noodles with tamarind-kecap sauce seared tofu, lotus root, baby white eggplant, baby turnips, swiss chard, and soy bean sprouts. golden-eye snapper in green curry baby white carrots, shiitake mushrooms, and organic blue potato salad.free range pork tenderloin with sage and peppercorns salsify-endive salad, balsamic-soaked cherries, rutabaga, and ginger apple sauce. king salmon steamed fresh artichoke, baby tomatoes, saffron-scented orzo, and meyer lemon-harissa butter. free range pork tenderloin with sage, peppercorns, and pear butter endive-fingerling salad, balsamic soaked-cherries, applewood bacon crisps. pacific white sea bass steamed fresh artichoke, patty pan squash, baby tomatoes, mashed purple potatoes, and meyer lemon-saffron butter with spring onions. ragout of sweet roots, patty pans, and spring onions with Israeli couscous-stuffed lipstick peppers, arugula, and roasted fennel-tomato-leek sauce. Hawaiian ono steamed fresh artichoke, roasted purple potatoes, and white eggplant puree, meyer lemon-saffron butter. Heartland naturally raised leg of lamb grilled asparagus, baby tomato-mint-citrus salad, rutabaga, and jus. skillet fried whole golden trout roasted baby beets, patty pan squash, asparagus, and mashed purple potatoes, meyer lemon butter. Columbia River wild king salmon, two ways mashed purple potatoes, grilled white asparagus, meyer lemon teriyaki, and opal basil oil. grilled free range pork tenderloin with cumin and coriander jicama-gala melon salad, fingerling crisps, brown butter prosciutto vinaigrette. kalamata- pine nut crusted tofu roasted patty pans, baby carrots, grape tomatoes, and swiss chard, Israeli couscous, yellow tomato sauce, and roast eggplant-yogurt puree. MAY Black Earth spinach salad roasted vidalia onions, pansies, black walnuts, herb chevre medallion, sherry-walnut vinaigrette. salad of Covelli Farm’s mixed organic lettuces and easter egg radishes golden baby beets, pecan crusted gorgonzola, and mango-rhubarb vinaigrette. wilted organic greens Lazy Lady Farm’s goat cheese, grilled apples, green garlic- ramp balsamic vinaigrette. diver scallop ceviche jicama slaw, fire roasted pico de gallo, and crispy tortillas. lemon sole-purple rice cakes with mirin poached raspberries cucumber-radish salad, pea tendrils, and raspberry-sweet soy sauce. olive oil poached Columbia River king salmon purple potatoes, citrus-fennel salad, due of organic kale, harissa sauce, and Sicilian orange-caper-miso sauce. wild line caught cumin crusted turbot purple potatoes, braised stinging nettles, yellow tomato-poblano pico de gallo, port wine-shallot-cumin vinaigrette and pickled radish. Hawaiian Ono purple potatoes, braised spring nettles, peppercress, jicama-asian melon and pear chutney, shallot-cumin vinaigrette, and port reduction. wide rice noodles with lemongrass- kecap sauce thai basil, radish, white carrots, kale, kohlrabi, ramps, osaka mustard greens, and seared tofu. grilled beef tenderloin wild rice, asparagus, braised kale, vidalia onion puree, and veal stock reduction. free range beef tenderloin with red wine teriyaki belgian endive, patty pan squash, asparagus, wasabi mashed potatoes, and veal stock reduction. free range chicken breast with vidalia onion, walnuts ,chevre, and stinging nettles, wild rice, asparagus, and vidalia onion sauce. kohlrabi ‘charlottes’ with Israeli couscous sherried portobello mushrooms, white carrots, golden baby beets, sundried tomato-saffron curry and arugula oil. grilled free range pork tenderloin with tellicherry black pepper white carrots, crispy polenta with chevre, arugula, and warm balsamic-prosciutto vinaigrette. risotto lovage, yellow tomato confit, artichoke crisps, stinging nettles, mizuna and caramelized vidalia onion sauce. whole steamed artichoke kalamata, preserved lemon-honey sauce, and olive-red wine puree. salad of watercress, endive, fennel, grape tomatoes, and grapefruit yellow tomato-cumin vinaigrette. lentil stuffed roast eggplant smoked organic over-wintered spinach, crispy pita, garlic-yogurt sauce, and pomegranate marinara. bisteeya roast duck in filo, organic white and green asparagus-olive-orange salad, and meyer lemon saffron sauce.seared albacore tuna with cumin and grains of paradise organic spring vegetable ragout, Israeli couscous with ramps and nettles, and lovage-balsamic vinaigrette. Black Earth Farms over-wintered spinach spring onions, black walnuts, aged chevre, dried fruit sherry vinaigrette. cumin crusted seared albacore tuna mashed purple potatoes, grilled white asparagus, meyer lemon teriyaki, and opal basil.duck breast with watercres and asparagus crispy polenta, kalamata olive sauce, and yellow tomato vinaigrette. stuffed whole artichoke organic spring vegetable ragout, Israeli couscous with ramps and nettles, yellow tomato sauce and eggplant puree. wilted spring greens in a saffron-lemongrass-coconut sauce organic swiss chard, spinach, wild crafted ramps, watercress, chevril, spearmint, marinated cucumbers, and cassava chips. halibut whole artichoke, mashed purple potatoes, and osaka mustard greens, rhubarb-curry fennel. stuffed chicken breast with pine nuts, dates, arugula, and chevre asparagus, crispy polenta, and yellow tomato vinaigrette. risotto mizuna, asparagus, over-wintered spinach, baby gold beets, and red wine-balsamic reduction. black and white maki with smoke sable fish tatsoi, marinated cucumber, candied meyer lemon, and roasted pepper-kecap sauce. cumin-crusted yellowfin tuna mashed purple potatoes, roasted fennel-orange salad, baby tatsoi, ramp vinaigrette, harissa, and licorice mint oil. stuffed chicken breast with pine nuts, dates, and chevre white carrots, fava beans, crispy polenta, and baby arugula. risotto asparagus, stinging nettles, lovage, baby red russian kale, artichoke crisps, and red wine-balsamic reduction. seared diver scallops Israeli couscous, tatsoi, candied meyer lemons, and lemon-saffron coconut sauce. JUNE Covelli family’s mixed organic lettuces and japanese radishes citrus, blue cheese, sherry-cumin vinaigrette. braised collard greens in coconut milk sauce english peas, cassava crisps, and black currant. Avalanche baby spinach salad with JenEhr Family Farm’s red and candy striped beets shunkyo radishes, Lazy Lady Farm’s chevre, and black currant balsamic vinaigrette. warm salad of JenEhr Family Farm’s red and candy striped beets and white turnips caramelized fennel, peppercress, lazy lady chevre, and star anise vinaigrette. salad of lolla rossa and tatsoi organic sugar peas, shunkyo radishes, candied yellow tomatoes, bleu cheese, sherry-shallot vinaigrette. fig and cheese plate black mission figs, arugula, artichoke crisps, red wine balsamic reduction, and Lazy Lady chevre. crab cakes apricot-mango pico de gallo and cilantro remoulade. kebobs of beef tenderloin, shiitakes, shallots, and long beans rosemary and white veal stock reduction. hamachi carpaccio ginger cucumber-pepper salad, crinkle cress, and golden currant vinaigrette. naturally raised pork tenderloin with cumin and coriander braised stinging nettles, poblano-jicama-mango salsa, crispy corn-poblano polenta, and chipotle sauce. naturally raised barbeque chicken Peruvian potato pave, organic broccoli, apricot-mango pico, tamarind-chipotle barbecue sauce. grilled beef tenderloin truffled purple potatoes, thumbelina carrots, baby turnips, and veal stock reduction. penne al forno baby spinach, crispy artichoke, asparagus, caramelized fennel, shallots, parmigiano reggiano, breadcrumbs, and herb-mascarpone béchamel. Israeli couscous stuffed poached tomatoes fava beans and asparagus. bright lights chard ‘packages’ with saffron Israeli couscous and chevre asparagus, artichoke crisps, creme fraiche, and tomato confit. spaghetti fava beans, asparagus, shallots, orange pepper, summer squash, arugula, parmigiano reggiano, fresh basil, and extra virgin olive oil. Hawaiian ono mashed poblano potatoes, braised spring nettles, white carrots, mango pico de gallo, salsa verde, and ancho-port reduction. ono wasabi mashed potatoes, organic dinosaur kale, tatsoi, and passion fruit ponzu. striped marlin wasabi mashed peruvian potatoes, baby spinach, osaka mustard greens, pear-miso-truffle butter and black currant vinaigrette. cumin- crusted Hawaiian big eye tuna poblano-chive mashed potatoes, organic dinosaur kale, yellow tomato vinaigrette.risotto grilled granny smith apple, crispy leeks, organic spinach, and saffron creme fraiche. risotto fennel, olive oil poached baby tomatoes, parmesan, creme fraiche, and asparagus. free range grilled pork tenderloin purple potatoes, patty pan squash, asparagus, brandy apple sauce. sweet shrimp cakes with purple sticky rice citrus, radishes, and kumquat ponzu. fig and cheese plate black mission figs, shooting star cress, artichoke crisps, red wine balsamic reduction, and Lazy Lady chevre. hamachi in green curry mashed sweet potatoes, braised spring nettles, long beans, and sage oil. crispy polenta with ricotta and fennel grilled pear, leeks, organic spinach, saffron, and caramleized fennel vinaigrette. crispy polenta with ricotta and fennel asparagus, heart of palm, grilled d’anjou pear with white truffle oil. free range grilled beef tenderloin Israeli couscous, patty pan squash, asparagus, veal stock reduction. JULY salad of arugula, endives, and JenEhr Family Farm beet salad cherry tomatoes, Lazy Lady chevre, sherry-herb vinaigrette. salad of organic baby lolla rosa, tat soi, JenEhr Family Farm beets sugar peas, chevre, and cherry tomato-leek vinaigrette. salad of organic baby lolla rosa, tatsoi, sugar peas, and asian pear, cipollini onions, Lazy Lady organic chevre, and cherry tomato-leek vinaigrette. pear, frisse, and hazelnut-crusted blue cheese salad brioche croutons and hazelnut vinaigrette. salad of new zealand spinach, baby beets, cipollini onions, and hothouse tomatoes, Lazy Lady chevre and balsamic vinaigrette. salad of roasted baby beets and baby mizunas Lazy Lady Farm’s aged chevre, macadamia nuts, and bing cherry-balsamic vinaigrette. Shooting Star baby red and green romaine salad with kecap seared albacore tuna with asian pear, hothouse tomatoes, brioche croutons, and ginger caesar dressing. belgian endive, asian pear, and hazelnut-crusted blue cheese salad, lolla rossa and caramelize fennel vinaigrette. wilted bright lights, caramelized fennel, roasted baby red and white beets saffron coconut sauce. hamachi carpaccio gingered cucumber-pepper salad, crinkle cress, fresh currants, and tomato oil. carpaccio of pompano juniper infused jicama slaw, spicy papaya slices, day lilies, and herb oil. prince edward mussels grilled artichoke, arugula, and artichoke coconut sauce. mussels organic bell pepper, osaka mustard greens, and red pepper curry. crab cakes frisée, marinated cucumbers, and sweet soy plum sauce. black rice crab cakes mango, kohlrabi tempura, and red pepper curry. diver scallops with saffron- lemon butter organic green bean pepper salad and mascarpone polenta. grilled beef tenderloin truffled purple potatoes, thumbelina carrots, baby turnips, and veal stock reduction. grilled beef tenderloin currant- dill Israeli couscous, saffron glazed thumbelina carrots, Norton Farm’s red and golden currants, and veal stock-port reduction. grilled free range pork chop juniper-sage purple potato salad, collard greens, and pear-miso butter. grilled free range pork chop apple-fennel sweet potato salad, roasted fennel, arugula, and pear-miso butter. naturally raised grilled pork tenderloin jicama slaw, okinawa blue sweet potatoes, braised pineapple, and coconut sauce. organic summer vegetables rice pilaf asparagus, baby turnips, bright lights, beets, fennel, jasmine-almond rice, and artichoke coconut sauce. risotto fennel, olive oil poached baby tomatoes, parmesan, creme fraiche, and asparagus. cumin-crusted Hawaiian big eye tuna poblano mashed potatoes, bright lights, peppercress, yellow tomato vinaigrette. cumin crusted ono crispy poblano polenta, day lilies, mango pico de gallo, and chive oil. Hawaiian blue marlin grilled artichoke, purple potato salad, and mango-red jalapeno vinaigrette. arborio-thyme crusted white sea bass yellow wax bean salad, roasted patty pan, baby turnip, baby beets, and thumbelina carrots, gooseberry butter, and red currant-walnut vinaigrette. albacore tuna ginger-pear wheat berry salad, organic green bean, tarragon, hothouse tomato, braised portobellos, and pear-miso truffle butter. saffron fish curry with blue marlin and line caught cod shiitake mushrooms, thumbelina carrots, bell peppers, artichoke, and purple potatoes. arborio crusted rainbow trout roasted new potatoes, fennel, chioggia beets, baby turnips, baby carrots, and white truffle aioli. Rushing Waters whole organic rainbow trout new potato saffron puree, fennel, baby beets, baby turnips, asparagus, and white truffle oil. sauteed pompano with roasted new potatoes asparagus, black currant vinaigrette, and lavender oil. crispy fennel polenta with hickory smoked portobellos asparagus, arugula, tomato-walnut oil, and torpedo onion puree. ragu of summer vegetables oven roasted tomato, patty pan squash, baby leeks, petite red lentils, Israeli couscous, and kalamata tapenade. saffron curry with seared tofu asparagus, beets, baby leeks, patty pans, thumbelina carrots, and pomegranate infused Israeli couscous risotto with smoked portobellos and tomato oil asparagus, baby turnips, cipollini onions, and balsamic-port reduction. risotto fennel, torpedo onion puree, apple-onion-jalapeno relish, and thumbelina carrots. AUGUST salad of belgian endive, organic chioggia beets, and sungold tomatoes arugula, Lazy Lady chevre, currant vinaigrette. salad of heirloom tomato, gold plum, and arugula tarragon-mirin vinaigrette. chioggia beet salad with tetragonia torpedo onion, sechel pears, Lazy Lady chevre, and bing cherry vinaigrette. iron skillet seared Maine diver scallops organic yellow wax bean-pepper salad, saffron-scented middle eastern couscous, and smoke yellow pepper sauce. chilled organic eggplant soup basil creme fraiche and coriander oil. grape leaves stuffed with chickpeas and mint belgian endive and tomato lemon reduction. yellowtail sashimi watermelon salad with jicama and sambal, long beans, cassava crisps, lemongrass aioli. dolmas, kalamata, and roasted torpedo onion tomato lemon reduction. black mission figs and triple cream brie red osaka mustard greens and black currant vinaigrette. gold fig, seckel pear, hickory nuts, and amish blue cheese arugula with tarragon-mirin vinaigrette. heirloom tomato, passport melon, Lazy Lady chevre and Avalanche mesclun tomato-white truffle vinaigrette. salad of tetragonia, torpedo onion, summer red apples, and seckel pear hickory nuts, amish blue cheese, and balsamic-walnut vinaigrette. pink snapper cakes plum salad, cassava chips, and green curry. beet salad with Kinnikinnick Farm baby lettuces red and chioggia beets, torpedo onion, Lazy Lady chevre, and bing cherry vinaigrette. wild stripe bass asparagus, baby turnip-radish salad, roasted new potatoes, black currant sauce, and mango butter. olive oil poached striped marlin thumbelina carrot salad with baby leek, kalamata olives and feta, lemon-parlsey couscous, and tomato-caper butter. Rushing Waters trout fresh sweet corn, braised bright lights, yukon gold-poblano mashed potatoes, and fire-roasted tomatillo sauce. red snapper braised endives with fennel, heirloom tomato and torpedo onion, fingerling potato salad with asian pears with black mission fig aioli, and sungold tomato oil. organic summer vegetable ragout with saffron harissa butter sauce yellow wax beans, torpedo onion, endive, crookneck squash, and eggplant with saffron Israeli couscous. Shooting Star grilled white eggplant with blue sweet potato gnocchi tetragonia, asparagus, tomato broth, tarragon creme fraiche and parmesan. Gunthrop Farm roast chicken fresh sweet corn, grilled patty pan squash, mascarpone polenta, and fire-roasted tomatillo sauce. naturally raised grilled pork chop organic collards, okinawa blue sweet potatoes, and pear-miso-truffle butter. grilled free range new zealand beef tenderloin patty pan squash, baby chioggia beets, baked new potatoes, and cippolini onion puree. fennel risotto with baby carrots and crookneck squash apple-jicama relish and white eggplant puree. fennel risotto baby turnips, baby leeks, arugula, eggplant, and white truffle apple butter. free range grilled pork chops with ancho-cumin glaze salad of crookneck squash with lime-cilantro aioli and roasted yukon gold potatoes. DECEMBER organic mesclun, salsify and chioggia beets cayuga goat blue cheese, walnuts, and sherry walnut vinaigrette. organic baby lettuce, beauty heart radish, chioggia beet and pomegranate ‘knights viel’ cheese, black walnuts, and cilantro-walnut vinaigrette. arborio crusted ‘mano de leon’ diver scallop mache, risotto, and luscious pear sauce. warm salad of Swan Creek Farm duck ravioli and organic greens satsuma mandarins and hazelnut crusted chevre. Heartland Farm’s grilled lamb chop chanterelles, roast yukon gold potatoes, arugula, and wild mushroom-lamb jus. penne lisce with truffle-apple butter roasted beauty heart radish, chanterelle and portobello mushrooms, sweet dumpling squash, purple top turnip, shallots, and baby spinach. penne with locally grown oyster mushrooms, radicchio, and roasted garlic mascarpone, winter root vegetables and fresh herbs from Ginkgo Organic Gardens. striped marlin spaghetti squash, braised greens, ginger butter, celery root sauce, and persimmon. alaskan king salmon braised greens, beauty heart radish, wild rice, and horseradish curry. George Rasmussen’s organic cornish game hen asparagus, pearl onions, fennel, crispy polenta, and pomegranate reductio. grilled Hawaiian pomfret organic mashed potatoes, collards, lemongrass-ginger butter, and pear-riesling sauce. Greg Gunthorp’s grilled beef tenderloin treviso, roasted winter vegetables, french fingerlings, and organic beef stock reduction. brined free range pork chop treviso, white truffle polenta, red kuri squash, and celery root-apple chutney.

fresh mint spring rolls with bean sprouts, soy beans, tofu, and roasted red pepper, with a spicy sweet dipping sauce. baby greens salad with risotto cakes, prosciutto, capers, roasted red pepper sauce, and red onions. crostini grilled olive bread with fresh basil, buffalo milk mozzarella, artichoke heart, and tomato wine sauce. creamy pesto polenta served in a bowl with spinach, artichoke, caramelized onions, roasted red pepper, and mozzarella, with arugula greens. almond ginger noodles with roasted red pepper, spinach, and mushrooms. shrimp penne rigate with yellow bell pepper alfredo. prosciutto served with melon, capers, tomato, fennel cream cheese, sourdough baguette, red onion, and arugula greens. brie and mango quesadilla with chipotle mango sour cream. fettuccine alfredo with yellow bell peppers, fresh rosemary, tomato, and spinach. wild mushroom and herb primavera fettuccine, roasted yellow bell pepper, crimini mushroom, and roma tomatoes. mahi mahi in a chili tamarind sauce with Thai eggplant, green beans, bamboo shoots, and coconut rice. MARCH baby green salad gala apples, gorgonzola, sugared almond, roasted red pepper, caramelized onion, with balsamic vinaigrette. baby green salad on a bed of fried corn tortillas, jicama, yellow bell, caramelized onion, chevre, and ancho-lime dressing. arugula and baby green salad with d’anjou pears, roasted yellow pepper, hazelnut chevre rounds, and red onion. quesadilla stuffed with taro root, sauteed garlic, and bell pepper, with mango pico de gallo. brie and toasted almond quesadilla with turkish date pico de gallo. brie mango quesadilla strawberry chipotle sour cream. napoleon roasted red peppered polenta, portobello, artichoke heart, chevre, fresh mozzarella, with balsamic reduction, served with baby greens. crostini olive breasd topped with fresh mozzarella, artichoke heart, and tomato ragout. quesadilla toasted hazelnut, turkish date, caramelized onion, with poblano sour cream. quesadilla elinika stuffed with kalamata olive bathed in virgin olive oil, spinach, roasted red pepper, feta cheese, with a spicy dill sour cream. quesadilla bacchus stuffed with uncle george’s kalamata olives from The Peloponnese, roasted red peppers, and garlic spinach, with herb sour cream. brie leek quesadilla mango pico de gallo. prosciutto plate with capered cream cheese, baby greens, melon, and sourdough baguette. poached tilapia in tamarind coconut curry with potato-cauliflower quiche and a lime basil cucumber melon salad. chermoula shrimp kabobs with harissa dipping sauce. Indonesian shrimp and vegetable kebobs over basamati rice. pesto pasta primavera asparagus, artichoke, oven dried tomatoes, yellow squash, and broccoli, tossed with fettuccine in a pesto cream.lemon herb shrimp alfredo. pesto asparagus fettuccine. fettuccine with artichoke and spinach in an ltalitan tomato leek sauce. pan fried salmon crusted with coriander and pepper, with mashed potato cakes, and steamed asparagus. wild mushroom white asparagus risotto. stuffed eggplant with sweet potato- leek puree, and tomato fennel ragout, side of baby greens. vegetable curry with dill rice. breaded catfish, mashed leek potatoes, and sauteed spinach with house tartar sauce. black bean and polenta napoleon with corn relish, cheddar and goat cheese, baked tortilla, and red sauce. red pepper polenta napoleon asparagus, chevre, artichoke cream, and balsamic reduction. wasabi glazed salmon mashed tamarind sweet potatoes, and steam asparagus. pan fried shrimp with curried avgolemono sauce with dill rice, curried turnip and red bell pepper. Vietnamese clay pot catfish with tomatoes and onion, over basmati rice. catfish panfried in a cumin-corn meal crusty, with polenta cakes, spicy black beans, and tomato chipotle sauce. chile relleno roasted poblanos stuffed with roasted red pepper, chevre and chihuahua, with chile rojo, grilled rice cakes, and black beans. stuffed peppers with red polenta poblano stuffed with tomato, leek, and ricotta. portobello and yellow bell pepper risotto. fettuccine with artichoke alfredo oven dried tomatoes, fresh rosemary, and asparagus. tilapia with poached asparagus and mashed sweet potatoes. APRIL brie mango quesadilla mango pico de gallo. quesadilla stuffed with red peppers and mushrooms, chevre and chihuahua, seared corn guacamole. brie leek quesadilla sugared almonds and mango pico de gallo. baby green salad roasted hazelnut, orange, fennel, red onon, and citrus balsamic dressing, with grilled shrimp. baby green salad corn poblano relish, roasted red bell, chevre, crispy baked tortilla, and cilantro lime dressing. baby green salad tangerine, almond chevre spheres, and caramelized onion, balsamic vinaigrette. baby green salad apple, gorgonzola, caramelized onion, balsamic vinaigrette. baby green salad braeburn apple, caramelized onion, walnut, gorgonzola, balsamic vinaigrette. baby green salad crumbled thick cut bacon, oven dried tomato, blue cheese, red onion, and balsamic vinaigrette. baby green salad with grapes, walnut, bleu cheese, caramelized onion. baby green thai salad ginger lime dressing, roasted peanut, organic galia melon, cucumber, green and yellow bell pepper, red onion, and snap pea. potato fingers with harissa sour cream. crostini topped with artichoke heart, roasted eggplant puree, and chevre. satay shrimp kebob. presto fontina ‘baked mac and cheese’ with portobello, roasted red bell and leek, side of baby greens. artichoke and spinach marinara olive, fresh mozzarella, and arugula. roast vegetable fettuccine with ricotta zucchini, squash blossom, asparagus, roast garlic, basil aglio olio. spaghetti trapanese almond pesto with shrimp, artichoke hearts, tomatoes, and spinach. shrimp fettuccine aglio olio artichoke, asparagus, roasted garlic, and crimini mushroom. stuffed eggplant polenta, tomato zucchini ragout, and chevre, side of baby greens. tilapia baked in banana leaf with vegetables, mashed sweet potatoes and arugula greens. dal crepes stuffed with yellow lentils, asparagus, potato, ricotta, and tomato, with cucumber cilantro raita. chimichangas stuffed with mashed potato and green onion, spinach, garlic, roasted red pepper, chevre, and chihuahua cheese, with chipotle tomato sauce. Moroccan plate couscous, almond prune chicken, carrot salad, Tunisian quiche, and eggplant red pepper tapenade. sweet potato polenta napoleon with roasted yellow and green zucchini squash, caramelized leek, chevre, and balsamic reduction. nasi ramis an Indonesian vegetarian plate, turmeric clove rice surrounded by sambal goring tempeh, fruit and vegetable salad, spinach in spicy coconut milk sauce, and a tofu basil omelet with satay. sweet brown rice risotto with kale and crimini mushrooms tofu, sweet potato, red-pepper-miso-coconut sauce. stuffed banana leaves grilled shrimp in adobo, cuban black beans, yellow rice, and fried plantains. ponzu salmon wasabi mashed potatoes and marinated rapini. sweet brown rice risotto cake napoleon black beans, seared corn relish, and cilantro pesto cream. stuffed cabbage and kale saffron rice with apple, leek, portobello, and roasted tomato sauce, with apple, grape, walnut, eggplant salad. stuffed poblano with black beans and chevre, served with sweet potatoes seasoned with cumin. spaghetti aglio olio asparagus, aubergine, rapini green, oven-dried tomato, and fresh mozzarella. stuffed eggplant creamy polenta and tomato fennel ragout. lemongrass coconut curry almond-crusted tofu or chicken, turmeric clove rice. cilantro pesto farfalle adobo-glazed grilled shrimp, sun dried tomatoes, seared sweet corn, and chevre. MAY cold cucumber soup. baby green salad pear, walnut, caramelized onion, and gorgonzola. baby green citrus salad grapefruit, jicama, red onion, chevre, and sesame vinaigrette. baby green salad baby pear, tomato, fresh mozzarella, roasted red pepper, arugula, sherry-chive vinaigrette. fresh herb and beet sprout salad teardrop tomato and sherry vinaigrette. belgian red leaf endive gorgonzola pear walnut chutney, balsamic reduction. quesadilla artichoke heart, arugula, sundried tomato pesto, mozzarella, braised leek sour cream. drunken beans and fried corn tortilla with tenderloin and bacon, chevre, and chipotle sour cream. brie quesadilla pear, caramelized onion and mango sour cream. tricolor polenta cake napoleon grilled shrimp and tomato-fennel-vodka ragout. prosciutto wrapped grilled shrimp melon and arugula, galia melon sauce. 4 tomato salad fresh rosemary, fresh mozzarella, greek extra virgin olive oil, and sherry-balsamic reduction. scallop citrus ceviche chile lime crisp. sopes de pollo guajillo crema. asparagus spaghetti aglio olio braised leek, sundried tomato, pesto-coated chevre rounds. nasi rames turmeric clove rice surrounded by five Indonesian dishes: sambal goreng tempeh, coconut milk collard greens, sweet and sour papaya, cucumber salad, sweet potato satay, tofu corn omelet. Vietnamese vegetable curry with rice. Thai grilled pork tenderloin fresh egg noodle, thai basil, in and lemongrass-ginger broth. asparagus fennel risotto red wine-lavender butter. gorgonzola noodle kugel honey-walnut streusel and balsamic greens. chipotle gnocchi seared corn, roasted red pepper, mushroom, and spinach, with tequila lime butter. grilled Atlantic salmon gingered sweet potato puree and asparagus, miso-bonito broth. farfalle primavera lavender basil alfredo. grilled salmon walnut-sage polenta cakes, roasted red pepper stuffed with chevre, and a side of organic arugula greens. farfalle roasted yellow tomato sauce, with leek, portobello, spinach, and chevre. grilled honey chipotle chicken kebobs herbed fingerling potatoes and baby carrots. pan seared scallops gingered sweet potato puree and snow peas, coconut lemongrass curry broth. farfalle asparagus, roasted red pepper, caramelized onions, chevre, sundried tomato, and sage lemon garlic butter sauce. curried shrimp mashed plantain, sauteed spinach, and lemongrass coconut broth. patty pan stuffed squash herbed mascarpone, marinated fingerling potatoes, grilled baby squash and roasted red pepper sauce. grilled pork tenderloin mashed purple potatoes with corn, baby squash, and mango mojo. pesto penne mint basil pesto, portobello, caramelized onion, roasted red pepper. JUNE cold cucumber soup. black bean soup. belgian red leaf endive gorgonzola, pear, walnuts, and balsamic reduction. sopes de pollo guajillo crema. fresh herb and beet sprout salad teardrop tomato and sherry vinaigrette. grain salad wheat berries, chickpeas, and fava beans, kumquat vinaigrette. giambotta grilled andouille sausage and creamy polenta, balsamic reduction and gorgonzola cream. parmigiano reggianoand quince baby greens, sherry vinaigrette and almonds. satay shrimp kebobs. dandelion salad wheatberries, dried cherries, kumquat vinaigrette. curried shrimp mashed plantains, sauteed spinach, and lemongrass coconut broth. pesto penne mint basil pesto, caramelized onion, artichoke heart, and roasted red pepper. grilled pork tenderloin mashed purple potatoes with corn, baby squash, and mango mojo. eggplant parmigiana tomato leek ragout and arugula salad. fontina cheddar mac and cheese herb bread crumble, tomato coulis. lemon herb grilled chicken baked fingerling potatoes and spring onion salad. vegetable curry tofu, potatoes, fava beans, sweet brown rice, and thai basil pesto. pomegranate glazed grilled shrimp almond-tomato couscous and cucumber raita. cavatappi primavera extra virgin olive oil, yellow runner bean, fava bean, sundried tomato, artichoke heart, red onion, fresh oregano, roasted red bell. poblanos rellenos stuffed with chevre, cuban black beans and rice, and chipotle crema. pan roasted alaskan halibut sweet corn chowder, asparagus, and rouille crouton. grilled pork tenderloin ancho molasses glaze, sweet potato cakes, and pear leek chutney. JULY quesadilla andouille chicken sausage, caramelized onion, sweet potato, cheddar cheese, chipotle maple sour cream. tartare of pacific albacore tuna cucumber, leek, miso ponzu. pork tenderloin kebob Oaxacan mole. Thai salad shredded jicama and carrot, red onion, cucumber, crispy wanton, peanut, lemon basil and ginger coconut dressing. quesadilla caramelized onion, chorizo, sweet potato, chihuahua cheese, chipotle sour cream. grilled gorgonzola stuffed endive three onion-three tomato salad, fresh mozzarella and balsamic reduction. baby green salad santa rossa plum, heirloom tomato, chevre, roasted shallot, and sherry vinaigrette. inside out maki rolls smoked salmon, cucumber, wasabi tobikko. belgian endive salad roasted beets, goat cheese, almonds, red grapes. gorgonzola-leek quesadilla sliced black plums, Sicilian blood orange crema. hamachi tartare hand-chopped sushi grade yellowtail, cassava crisps, wasabi tobikko, black sesame oil, wasabi vinaigrette. pear -leek quesadilla brie, corn pico de gallo, and poblano salsa. baby green salad fresh mozzarella, pine nuts, red and yellow baby pear tomato, red onion pine nut vinaigrette. portobello crostini grilled sourdough baguette and chevre. pear- leek quesadilla brie, corn pico de gallo, and poblano. mixed braised greens and plum salad organic mustard greens, spinach, swiss chard, crispy wontons, and chevre, blood orange sesame vinaigrette. spinach cheese briouats parlsey, mint, and feta phyllo-wrapped pies, roasted red pepper and tomato salad. cilantro fritters mixed greens, and lemon cumin vinaigrette. green olive dip pita and fresh cut vegetables. almond crusted corvina ginger sweet potato, long beans, mango salsa, and tamarind coconut curry. farfalle asparagus, roasted red bell, spinach, roasted garlic, and sun-dried tomato asiago cream. barley risotto asparagus, artichoke heart, roasted red pepper, fresh mozzarella. shrimp farfalle braised leek, roasted red pepper, spinach, and sundried tomato asiago cream. enchiladas spiced black beans, seared corn, coconut yellow rice, and chevre, roasted red pepper chipotle sauce. panang wide rice noodle collard, snow pea, bean sprout, eggplant, bell pepper, and tofu. creole shrimp and rice cajon-style risotto, braised dandelion greens, andouille sauce. farfalle d’estate bow-tie pasta with summer vegetables, lemon-garlic broth, fresh basil, and oregano. Thai-style seared tofu coconut milk broth, egg noodles, organic cherry tomato, cucumber, cilantro, and crushed cashew. Farfalle roasted baby eggplant, leeks, spinach, and sundried tomato asiago cream. cashew crusted alaskan halibut gingered mashed potatoes, braised swiss chard, and yellow cashew coconut curry. seared tofu mung beans, honey-glazed carrots, grilled baby eggplant, miso-portobello reduction. yellow vegetable curry sweet brown rice cakes, mung bean-edamame salad, cilantro-lime vinaigrette. farfalle carbonara prosciutto, fresh butter peas, caramelized onions, and arugula eggplant portobello napoleon fresh mozzarella and gorgonzola cream. chicken with prunes and almonds caramelized onion couscous and candied ginger carrot salad. couscous with 7 vegetables pita and pepper-tomato salad. grilled chermoula swordfish garlic-cumin roast potatoes and spinach sauteed with preserved lemon. AUGUST wilted asian greens shiitake mushrooms and red shiso vinaigrette.grilled endives and beet salad mesclun and blood orange vinaigrette, toasted pine nut- chevre rounds. stuffed naan cucumber apricot curried chutney. salad of rocket greens, torpedo onions, and red beets champagne-walnut vinaigrette and gorgonzola. brie almond quesadilla crenshaw melon pico de gallo. three tomato basil salad garden red tomato, yellow tomato, and taxi tomato, fresh mozzarella, and extra virgin olive oil. wilted medley of swiss chard red, yellow, and green chard with blood orange vinaigrette. baby green salad santa rossa plums, asiago crisps, gorgonzola, and walnut-champagne vinaigrette. grilled pork tenderloin gorgonzola mashed potatoes, asparagus, and fig balsamic reduction. spaghetti shrimp, arugula, fresh mozzarella, roasted taxi tomato marinara. stuffed organic baby eggplant shiitake risotto and sundried tomato pesto. spaghetti sundried tomato aglio olio pencil asparagus, caramelized onion, pine nut, and fresh mozzarella. grilled pork tenderloin purple green beans, mashed sweet acorn squash, and apple balsamic reduction. polynesian grilled shrimp mashed plantain, vegetables, and red chili coconut curry. iron skillet roasted merluzzo gorgonzola mashed potatoes and asparagus. spaghetti zucchini, portobellos, asparagus, cherry tomatoes, yellow bell peppers and arugula, fresh mozzarella and extra virgin olive oil. enchiladas spicy black beans, seared corn, mashed plantains, butternut squash, and chevre, pulla chile salsa, and sour cream. green risotto braised leeks and sundried tomato puree. SEPTEMBER Half Moon beets, mesclun, whole roasted torpedo onions gorgonzola and balsamic vinaigrette. grilled squid ceviche tortilla crisps. vine ripened brandywine tomatoes, fresh mozzarella, and basil leaf with extra virgin olive oil. wild arugula, crenshaw melon, prosciutto red wine vinaigrette. heirloom tomato bruschetta fresh mozzarella, basil, extra virgin olive oil, balsamic reduction. baby greens with asiago tuile fingering potato crisps, olive oil poached baby pear tomatoes, red onion, and pine nuts, balsamic vinaigrette. roasted beet and endive salad arugula, gorgonzola, and sherry walnut vinaigrette. sablefish ceviche tortilla crisps. crab cakes red chile oil and sauteed greens. root salad with ginger-rice wine reduction and walnut oil organic baby beet, turnip, and radish, sauteed greens and chevre. stuffed belgian endive amish bleu and baeufort cheese, walnuts, and grapes, walnut oil, and balsamic reduction. roasted baby eggplant red wine braised fennel, basmati rice, organic red swiss chard. chilles rellenos seared sweet corn and goat cheese stuffed organic anaheim chiles, fried green cherry tomatoes, spicy red beans, guajillo salsa and habanero crema. spaghetti asparagus, taxi tomato, spinach, caramelized onion, and fresh mozzarella, with extra virgin olive oil. sake glazed sablefish ginger mashed butternut squash, sauteed mustard greens, with fire roasted red pepper sauce. grilled pork tenderloin roasted beet and braised endive salad, shallot-garlic chive mashed potatoes, and red wine jus. ragout of roasted baby squashes, baby eggplants, and baby tomatoes Israeli couscous, fresh herbs, and apple lemongrass miso infusion. green risotto portobello, leek, pine nut, and sundried tomato oil. grilled yellow eye snapper roasted acorn squash, orange-ginger collard greens, and Vietnamese clay pot sauce. handmade ravioli stuffed with spinach-arugula ricotta, sweet potato sage sauce. grilled cumin- guajillo rubbed chicken breast sweet pepper polenta cake, grilled zucchini-heirloom tomato pico de gallo, and roasted tomatillo salsa. roasted winter squash Lebanese couscous, braised greens, and apple pomegranate butter. tilapia sweet yam and clove rice, roasted aubergine, bell pepper, cherry tomato, and cashew coconut curry. pork tenderloin red chard, mashed purple potatoes, and red plum-star anise reduction with organic honey. gruyere-asiago macaroni and cheese herbs de provence, braised leeks, and oven-dried cherry tomatoes. ono seared Hawaiian mackerel, wasabi mashed potatoes, shiitake mushrooms, and ponzu. cashew curry chicken breast stuffed with mashed purple potatoes and arugula, sweet turnip-apple-plantain salad. OCTOBER pork tenderloin kebobs plum-star anise reduction with organic honey. ono ceviche crispy tortilla chips. trio of baby lettuces on asiago tuile mission figs, pears, and chevre, hazelnut champagne vinaigrette. stuffed belgian endive amish bleu and gorgonzola cheese, walnuts, and grapes, walnut oil and balsamic reduction. crawfish cakes jicama slaw, red wine emulsion, and scallion oil. wilted greens toasted chevre rounds and sherry-mission fig vinaigrette. whole braised artichoke brown butter vinaigrette. grilled squid white truffle hollandaise and jicama salad. trio of organic lettuces red baby beets, red onion, walnuts, and Salemville amish blue cheese, sherry walnut vinaigrette. wilted green salad papaya chutney, cassava crackers, orange-sesame-fennel vinaigrette. vietnamese style spring rolls sambal-badjak-honey sauce. red oaks and baby bibb lettuces baby beets, red onion, and red apple, gorgonzola and cranberry-lemongrass vinaigrette. baby green salad red plum, orange, chevre, and cranberry lemongrass vinaigrette. crab cakes jicama slaw and jalapeno-cumin hollandaise. roasted baby beet, belgian endive, radicchio, and gorgonzola sauteed with sherry vinaigrette. hummus bi tamar hindi chickpea-tamarind dip with kalamata olives and pita. baby green salad with fennel and grapefruit red onion, roasted red pepper, candied almonds, and blood orange-fennel vinaigrette. kibbet laqteen spiced pumpkin fritters with Tunisian dates, juniper infused jicama, and pomegranate-clove reduction. grilled asparagus and wild rice salad oven roasted winter root vegetables, braised endives, and Amish sweet brown butter vinaigrette.roasted winter squash Lebanese couscous, braised greens, and apple pomegranate butter. tilapia wasabi mashed potatoes, shiitake mushrooms, and ponzu. penne alfredo champagne-shallot beurre blanc, arugula, and portobello mushrooms. grilled pork chop braised endives and oven-roasted purple potatoes, with rosemary and shallots, red wine-mission fig reduction. ponzu salmon shiitake mushroom, bok choy, soy bean sprouts, and mashed coconut sweet potatoes. farfalle roast pumpkin alfredo with portobello, arugula, hazelnuts, and amish bleu cheese. pan-fried rice noodles seared tofu, asian vegetables, fresh basil and cilantro. pomegranate-honey glazed golden tile bass braised artichoke heart and Israel couscous. pork chop gorgonzola mashed, red chard, and red wine-mission fig reduction. oven roasted organic winter squash apple tamarind curry, Israeli couscous, and arugula. pomegranate glazed silver coho salmon asparagus and creamy pumpkin polenta. grilled pork tenderloin jalapeno-garlic mashed potatoes, jicama-corn salad, and roast poblano crema. wild mushroom risotto with white truffle oil orange-fennel cream. stuffed chicken breast with cashew-apple-cranberry chutney, roasted winter squash, arugula, and apple tamarind curry. crimini mushroom fettuccine alfredo roasted shallot, fresh thyme, arugula, plum tomato, asiago, and white truffle oil. Thai green curry seared tofu, wild mushrooms, red belle pepper, roasted eggplant, broccoli, bean sprout, spinach, turmeric-clove rice.risotto asparagus, Amy’s Italian chicken sausage, tomato- pine nut ragout, and black olive-balsamic reduction. beef tenderloin roast shallot mashed potatoes and asparagus, red wine-pomegranate reduction with fresh mint and pink peppercorns. roasted mushroom with seared corn polenta cakes arugula, asparagus, and onza chile mole cream sauce. blueberry bass edamame-daikon salad, wonton crackers, and red plum teriyaki. bisteeya filo wrapped almond chicken, asparagus, and roasted leek-truffle cream sauce. grilled escolar chermoula roasted vegetables and Lebanese couscous. munazalit bathinjan eggplant chickpea tagine, red chard, and spiced couscous. roasted organic carnival squash Israeli couscous, artichoke, and apple red curry. cumin rubbed pork tenderloin with tamarind-ancho glaze, roasted poblano mashed potatoes, and jicama salad. wild king salmon and spicy tobiko pan seared in miso-kefir lime sauce, asparagus and Indonesian spiced polenta. NOVEMBER crab cakes jicama slaw and jalapeno-lime vinaigrette. seared belgian endive with brown butter balsamic vinaigrette pear, walnuts and amish blue cheese. baby green salad fuji apple, caramelized onion, candied almond, and chevre. fresh oven-roasted pumpkin kibbeh d’anjou pear slaw and pomegranate-clove reduction. tamarind-chickpea hummus dates, olives, pita, and cranberry oil. baby green salad beets, fennel, organic red radish, candied almonds, chevre, and orange blossom vinaigrette. unagi maki arugula, cucumber, green onion, and spicy tobiko. Peruvian bay scallops shiitake mushrooms, grilled pineapple, cassava crackers, and green curry. baby red beet and baby mizuna salad organic d’anjou pear, red onion, and chevre, balsamic-walnut vinaigrette. prosciutto, vine-ripened tomato, and parmigiano reggiano organic arugula, extra virgin olive oil, and aged balsamic vinegar. grilled escolar roasted garlic mashed potatoes and asparagus. pumpkin risotto toasted hazelnut and star anise-tarragon gorgonzola cream. seared tofu spaghetti squash polenta cake, roasted acorn squash, brussels sprouts, and kefir lime miso broth with truffle oil. vegetable berber tagine Israeli couscous and sauteed greens. grilled escolar pine nut couscous, harissa spiced cauliflower, and black olive-blood orange relish. beef kefta kabobs moroccan potato hash and cucumber-yogurt salad. green risotto grilled shrimp, sundried tomato butter, and artichoke cream. grilled beef tenderloin sweet potato-fuji apple hash, roasted leeks, and red wine-pomegranate reduction. sweet corn and chevre stuffed poblano chiles black beans and mashed plantains, tomatillo salsa. spaghetti oven roasted fresh artichoke, portobello, fresh mozzarella and basil, san marzano marinara. seared tofu in pomegranate butter purple sticky rice, organic fuji apple-rutabaga brunoise, and roasted belgian endive. almond crusted Caribbean catfish baby spinach, seared plantain polenta cake, and tamarind-tomato sauce. DECEMBER Peruvian bay scallops purple sticky rice, wild mushrooms, red pepper, apple curry. salad of organic lolla rossa greens, mesclun, and roasted baby beets walnuts, red onion, grape leaf wrapped aged ghost cheese, and balsamic walnut vinaigrette. braised bright lights organic tri-color swiss chard, red onion, chevre, lemongrass-blood orange dressing. grilled squid caesar salad crispy leeks, brioche croutons, poached egg, parmigiano reggiano, horseradish caesar dressing. hot and cold mesclun, roasted baby beets, and belgian endive caramelized onion, gorgonzola, and balsamic vinaigrette. risotto asparagus, crimini mushrooms, saffron cream sauce. tamarind glazed grilled pork chop winter root vegetable hash, baby carrots, and prosciutto-brandy vinaigrette. seared sesame tofu aubergine, red and sweet potatoes, roasted bleeding heart radish, celery root, jasmine rice and shallot-lemongrass miso broth. seared sushi grade albacore tuna grilled asparagus, roasted red potatoes, organic baby carrots, and braised endives, sundried tomato-saffron sauce, and arugula oil. stuffed chicken breast with roast organic acorn squash and cranberries french mini green beans, fennel, Israeli couscous, and tamarind apple butter. wild mushroom risotto with white truffle oil leeks, fresh sage, and chestnut cream. grilled ancho glazed pork tenderloin wild rice- yuca cakes, grilled asparagus, and poblano crema. pan seared salmon wasabi mashed potatoes, purple and green kale, and shiitake broth. green risotto fresh pea and fennel ragout, parmigiano reggiano.

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