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grilled asparagus

Neighborhood Italian:

Wilted rapini with Gioia burrata, currants and crushed pine nuts, Calabrian chili oil and grilled bread

Arancini with saffron, fennel sausage, mozzarella, micro basil and San Marzano tomato

Rosemary and garlic crusted lamb loin with "melted" fennel, grilled radicchio, olives, capers and mint

Lemon sabayon with lavender sugar, candied hazelnuts and candied orange

Summer Supper:

Watermelon and lime “Greek” salad with compressed cucumber, feta, and tomato water vinaigrette

Grilled Monterey Bay squid with Italian Butter beans, wild arugula, "burnt" eggplant and salsa verde

Whole wild King salmon with roasted corn salad, haricot vert and blistered cherry tomato

Chocolate and chili coated figs stuffed with Marcona almonds and sea salt



Spring’s Sprung:

Viking Village scallops with baby fava bean puree and fava leaf salad

Grilled jumbo asparagus with crumbled goat cheese, baby dill and shallot thyme vinaigrette

Harissa rubbed Flat Iron steak with English pea puree and poached baby artichokes

Extra Virgin Olive Oil cake with strawberry and rhubarb compote and vanilla cream