starters

Sweet corn soup with chipotle cream and cilantro
little gems with avocado, radishes, ricotta salata and pepitas
roasted peaches with burrata, prosciutto and pine nuts
arugula salad with figs, manchego, marcona almonds and quince
Early girl tomatoes with red onion, oregano and roquefort
Tomato tart with eggplant, saffron onions, goat cheese and tapenade
Seared albacore with beluga lentils, green olives and salsa verde
Hamachi crudo with hearts of palm, melon, lime and jalapeno
Simple salad with cherry tomatoes, cucumbers, lemon and olive oil

main courses

Summer squash gratin with poblanos, green rice and queso fresco
Steamed mussels and clams with coconut rice, ongchoy and thai chilis
Market fish with cous cous, roasted apricots, pistachios and labneh
Grilled salmon with summer succotash and cherry tomato-brown butter
Pork confit with corn pudding, mojo criollo and avocado salsa
Duck braised in rosé with black rice, almonds, mizuna and cherries
The devil’s chicken with braised leeks, onions and mustard breadcrumbs
Niman ranch rib-eye with tomato-potato gratin, black olive butter and arugula