First Course

Beet-Cured Trout Smorrebrod/Smorgas

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Flageolet Bean, Apple, Fennel, and Baby Kale Stew

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Endive, Watercress, and Fennel Salad with Goat Cheese and Pomegranate Seeds

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Roasted Rainbow Carrots with Mustard Green-Walnut Pistou

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Potatoes Anna

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Grapefruit, Heirloom Late Summer Tomatoes, Fried Croutons, Burrata Cheese, Basil

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Quick Sourdough Blini

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Steamed Mussels, Sausage, Herbs, Red Wine

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Roasted Wild Mushroom and Burrata Flatbread

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Garden Caponata

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