with celery, parmigiano-reggiano, and taggiasca olives

with fennel, black mission figs, pistachio picada, and shallot vinaigrette

with cucumber, sultana raisins, and coriander vinaigrette

*

with padrón peppers a la plancha, lemon zest, and goat cheese

with fregola sarda and marjoram oil

with mascarpone or parmigiano-reggiano

with sweet corn-cranberry bean ragoût, grilled escarole, and mustard sauce

with little gem lettuces, farro, sugar snap peas, hard-cooked egg, baby fennel, and kumquat vinaigrette

with maitake mushrooms, watercress, hazelnuts, and balsamic vinegar

tomato sauce, and oregano

spring brook farm reading "raclette" , squash, squash blossoms, and sorrel

with warm tuscan-style bread salad (approximately 1 hour)

with japanese eggplant, summer squash, a jimmy nardello pepper, and toasted breadcrumb-basil salsa

with spicy chickpea salad, purslane, jalapeño, green beans, and lime vinaigrette

on grilled rosemary focaccia with aïoli* and zuni pickles

add beecher's flagship cheese

add bayley hazen blue

add grilled onions

add portobello mushrooms

add marinated olives

add shoestring potatoes

with celery, parmigiano-reggiano, and coquillo olives

with marinated beets, black olive toasts, and coriander vinaigrette

with kumquats, farmers cheese, and champagne-honey vinaigrette

*

with sugar snap peas, crème fraîche, tarragon, and lemon

with mascarpone or parmigiano-reggiano

with watercress, farro, fava beans, scallions, cilantro, and buttermilk-cumin vinaigrette

with little gem lettuces, potatoes, english peas, radishes, and shallot-thyme vinaigrette

with warm bread salad with scallions, currants, and pine nuts (approximately 1 hour)

on grilled rosemary focaccia with aïoli* and zuni pickles

add beecher's flagship cheese

add bayley hazen blue

add grilled onions

add portobello mushrooms

add marinated olives

add shoestring potatoes

with celery, parmigiano-reggiano, and coquillo olives

with fingerling potatoes, nasturtiums, and meyer lemon butter sauce

with mt. vikos feta, cucumbers, moroccan mint, and urfa pepper

deep-fried hen of the woods mushrooms, onions, and fennel with saba

with lebanese squash, avocado, cracker bread, and preserved lemon vinaigrette

with marinated beets, avocado, and coriander vinaigrette

*

with mascarpone or parmigiano-reggiano

spring vegetable purée with crème fraîche, tarragon, and black pepper

with dried capers and lemon zest

with monterey bay squid, onions, sungold tomatoes, basil, and aïoli*

with bintje potatoes, spinach, japanese eggplant, and salmoriglio

smashed chickpeas, turnips, wild nettles, yogurt, and harissa

plumcot, and rond de nice squash with a watercress salad, almonds, liver toast, and sherry vinaigrette

with black turtle bean purée, padrón peppers, and savoy cabbage slaw, roasted kumquats, radishes, and pumpkin seeds

roasted in the brick oven, warm bread salad with scallions, garlic, mustard greens, dried currants, and pine nuts. (approximately 1 hour)

with celery, parmigiano-reggiano, and coquillo olives

with flamingo peppers, sungold tomatoes, radishes, and cumin-buttermilk vinaigrette

with cucumbers, sultana raisins, and coriander vinaigrette

*

with padrón peppers a la plancha, lemon zest, and goat cheese

with preserved lemon

with parmigiano-reggiano or mascarpone

with blueberries and moroccan mint syrup

with whipped wildflower honey

with huckleberries, pistachios, and mascarpone

with farmer's cheese and nasturtiums; avocado, marinated beets, and a kale-savoy cabbage salad

with cranberry beans, rond de nice squash, fennel, watercress, and a poached egg

with a fried egg, polenta hash, spinach, and paprika oil

with hog island manila clams, sweet 100 tomatoes, onions, sorrel, and aïoli*

tomato sauce, and oregano

tomatillos, corn, radicchio, and almonds

with warm tuscan-style bread salad (approximately 1 hour)

with japanese eggplant, summer squash, a jimmy nardello pepper, and toasted breadcrumb-basil salsa

with spicy chickpea salad, purslane, green beans, jalapeño, and lime vinaigrette

on grilled rosemary focaccia with aïoli* and zuni pickles

add beecher's flagship cheese

add bayley hazen blue

add grilled onions

add portobello mushrooms

british columbia

british columbia

british columbia

british columbia

washington

washington

washington

tomales bay

tomales bay

oakland bay

humboldt bay

tomales bay

prince edward island

new brunswick

tomales bay

washington

cape cod

washington

atlantic coast

with grilled squash blossoms and black pepper

with wildflower honey in the comb

with fennel and sierra cascade blueberries

with nectarines and toasted almonds

with whipped crème fraîche and black splendor plums

with whipped cream

with bourbon cream and hazelnut praline

with blueberry compôte and langues de chat

with whipped cream

loire valley, france

savoie, france

santa barbara county

burgundy, france

alsace, france

provence, france

tuscany, italy

california

santa cruz mountains

loire valley, france

rhône valley, france

normandy

vertus

reims