Salads

Grilled Hearts of Romaine with Smoked Blue Cheese Dressing

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Koji Roasted Carrots

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Estate Castelfranco and Beet Salad

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Smoked Sturgeon “Waldorf” Salad

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Grilled Swordfish with Greek Spring Salad

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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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Green Beans with Orange Zest, Toasted Coriander, and Crème Fraiche

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

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Garden Caponata

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