Artichoke and spring onion galette with

sheep’s-milk ricotta and DeeAnn’s garden lettuces

Grilled first-of-the-season wild King salmon with

Pinot Noir sauce, fava beans, sweet peas, and sage blossoms

Île

flottante with strawberries and rose petals

Spicy Gulf shrimp and asparagus salad with fava

beans and shaved radishes

Mandilli de sæa: Genoese-style chestnut pasta

with morel‏ mushroom ragù

Spit-roasted Llano Seco Ranch pork loin with wild

fennel, grilled squashes, and fried spring onions

Sicilian cassata

Smoked wild king salmon with celery and artichoke

salad, capers,‏ and mint

Green garlic soufflé with sweet peas and porcini

mushrooms

Full Belly Farm lamb grilled with rosemary; with

asparagus, Bintje potatoes, and fava bean pesto

Lemon verbena ice cream and Pixie tangerine

sherbet with roasted blueberries

Asparagus

and Little Gems lettuce salad with wild king salmon baked under thyme flowers

Sheep’s-milk

ricotta tortelloni with morel mushrooms

Salmon

Creek Ranch duck breast grilled with sage and balsamic vinegar; with savoy spinach, new garlic cloves, and fennel gratin

Strawberry

sorbetto and honey parfait with tangerine granita

An aperitivo

Local halibut carpaccio with Oro Blanco

grapefruit, fennel, and toasted black pepper

Risi e bisi with savory and Monterey Bay squid

Grilled wild king salmon with red wine-braised

leeks, asparagus, thyme, and morel mushroom sauce

Strawberry millefoglie

An Aperitivo

Fritto misto of Monterey Bay squid and fennel

with basil and fava bean salad

Wild king salmon steamed in a fig leaf with

asparagus, Meyer lemon, and ginger butter

Stemple Creek Ranch beef loin grilled with black

pepper and savory; with spinach sformato, snap peas, and porcini mushrooms

Neapolitan ice cream bomba

Cannard Farm rocket

with oro blanco grapefruit, farro, and mint

Moroccan carrot salad

with Little Gems lettuce, green coriander, and ricotta salata

California wild King

salmon crudo with fennel, ginger, scallions,     and radishes

Pizzetta with porcini

mushrooms, gremolata, and pecorino

Baked Andante Dairy Goat Cheese with Garden Lettuces

Garden Lettuce Salad

Chilled red beet soup

with yogurt‏ and dill

Hand-cut noodles with

wild mushroom ragù, thyme,

and Parmesan

Poached eggs with

spinach, asparagus,‏ sorrel cream,

and garlic

toast

Buttermilk-fried Northern halibut with mashed peas, lemon,

and watercress

Riverdog Farm chicken

al mattone with grilled polenta, zucchini,

basil, and

chimichurri sauce

Gulf shrimp cooked in

the wood oven with frisée, artichokes,

new potatoes, and aïoli

Pizza with broccoli

di ciccio, pine nuts, and hot pepper

A bowl of Frog Hollow Farm Brooks cherries and Triple Delight blueberries

Rhubarb galette with

vanilla ice cream

Meyer lemon-buttermilk

panna cotta with roasted blueberries

Caramel ice cream

profiterole with bittersweet chocolate sauce

and candied

pecans

Honey-yogurt parfait

meringata with Dirty Girl Farm strawberries

and candied

rose

Garden lettuces

Hand-cut noodles wild

mushroom ragù, thyme, and Parmesan

A bowl of Frog Hollow Farm Brooks cherries

and Triple Delight

blueberries

Grilled first-of-the-season wild King salmon with Pinot Noir sauce, fava beans, sweet peas, and sage

Cabrito extremeño

Elliott Ranch kid goat grilled and braised with green garlic and sweet spices; with wild fennel cake

Frango no churrasco

com piri-piri

Lisbon-style chicken spit-roasted with red chiles and garlic;  with fried potatoes, cilantro, and wi

Quaglia

milanese

Pan-fried Wolfe Ranch quail with Red Flint corn polenta, grilled asparagus, and DeeAnn’s garden lett