Soup & Salad

Question 1

Soup

Answer 1

Yellow pepper soup pays homage to “Cibreo” a Florence Italy restaurant.

Fermented yellow bell peppers are cooked in vegetable stock with yellow zuckerman farms, onion, garlic, potato, salt sugar) garnished with crème fraiche and chives.

Question 2

Ceasar

Answer 2

Little Gem lettuce (star route farms (egg, anchovy, tobasco, Worcestershire, lemon, vinegar, oil, salt, pepper, Parmesan)

Garnished with harness torn croutons, shaved Gina Padano cheese.

Boquerones - lemon zest, olive oil, sea salt, parsley, garlic, Calabrian chilis can be added upon request

Question 3

Cucumber Melon

Answer 3

California melon varieties tossed in chili garlic crisp (grape seed oil, garlic, shallot, honey, mar ash chile, paprika, tamari) with several cucumber varieties. Garnished with micro cilantro and chive blossoms.

Question 4

Market Salad

Answer 4

Arugula and frisée are tossed in an apricot vinaigrette with sliced shallots, fennel, apricots(frog hollow)

Topped with pistachio and feta cheese from bohemian creamery.

Question 5

Tomato Cart

Answer 5

Heirloom tomatoes from Balakian farms are sliced, dressed table side with olive oil, maldon salt, chiffonade basil, balsamic vinegar and served with fresh mozzarella.