passed hors d'oeuvres

apple, onion, & fatted calf bacon pizzettas
freeform pizzettas topped with rosemary roasted apples, caramelized onions, and sliced bacon

forest mushroom toasts
a ragout of foraged mushrooms finished with crème fraiche on rye toasts

halibut tartare with preserved lemon
local halibut with preserved lemon, fruity olive oil, & mint on black pepper crackers

sit-down dinner

chilled heirloom tomato soup with cucumber granita
a demitasse of spicy tomato soup topped with a cool cucumber granita

shaved fennel, date, olive, & almond salad
a petit salad of shaved star route farm fennel, arugula, medjool dates, toasted almonds, and lucques olives drizzled with a lemon-mint vinaigrette

barely cooked spot prawns with fresh chick peas
fresh chick peas and plump spot prawns lightly poached in a brightly flavored broth with a gypsy pepper rouille

sancocho
a stew of beef, pork, and chorizo with sofrito (chopped peppers, onion, and cilantro), celery root, plantains, and pineapple-chile pique

black plum & nectarine crisp with whipped crème fraiche
baked blossom bluff farm fruit crisps topped with a whipped crème fraiche