AUGUST 15TH MENU

FIRST COURSE

Garden Variety Cheese Platter

Cala Lily, dates and pistachios

Moonflower, cherry jam

Lavender Tomme, berries and honey

SECOND COURSE

Panzanella

heirloom tomatoes, cucumber, onion, basil, bread crumbs, Cosmos

THIRD COURSE

Pork Osso Bucco

slow-cooked pork shank with gremolata, risotto Milanese and Black Eyed Susan cheese and Blue Lake beans

FOURTH COURSE

Polenta Cake

nectarines with ginger and sheep yogurt

Menu subject to change! Please inform the chef of any food allergies or restrictions.