Fall dinner:

• Cauliflower soup with toasted cumin seeds, chives and lime oil

• Salad of shaved Brussels sprouts, apples and Pecorino Romano with lemon mustard vinaigrette

• Pan-seared black nosed bass with garbanzo beans, Kalamata olives and wild arugula

• Five-spiced pork tenderloin with celery-root puree and sautéed broccolini

• Apple, pear and cornmeal crisp with vanilla whipped cream

Indian cuisine:

• Wild shrimp in basil and coconut milk sauce

• Chickpeas and potatoes in spiced tomato gravy

• Sonoma lamb curry with Basmati rice pilaf, toasted fennel and peas

• Cilantro and sesame chutney

• Mango chutney

• Raita

Simple suppers for
the work week:

• Sliced duck breast and persimmon salad

• Citrus-crusted tuna with white beans and arugula pesto

• Indian peas and potatoes

• Butternut squash risotto with sage and Parmesan cheese

• Swiss chard, olive and goat cheese stuffed flank steak

Vegetarian lunch:

• Sweet corn soup

• Baby artichoke salad three ways

• Rosemary and chive potato cakes

• BBQ tempeh with quinoa and kumquat salad

• Baked peaches in Riesling and whipped crème fraiche