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Appetizers?

Crostini with white bean purée
Burrata, “salsa verde”, & charred bread
Grilled foie gras in grape leaves
Charred cucumber w/ricotta, anise hyssop, & basil
Burrata with tiny tomato salad & charred bread
Navel oranges w/white onion & dried rosebuds
chameh melon, basil, & onions
tomatoes w/fromager d’affinais (or another triple-cream french cheese) on toast
mandarin orange, green olive, red onion salad
habanero pepper poppers
artichoke spinach and prosciutto flatbreads w/spicy honey
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