AUGUST 24TH MENU

FIRST COURSE

Garden Variety Cheese Platter

Fromage Fort, dates and pistachios

Black Eyed Susan, quince paste

Moonflower, apricot-pepper jam

Daffodil, honey and almonds

SECOND COURSE

Ricotta-Stuffed Squash Blossoms

corn pudding, cherry tomatoes, pesto

THIRD COURSE

Lavender Leg of Lamb

white beans, roasted figs, fennel, arugula, hazelnut piccada, tapenade

FOURTH COURSE

Chocolate Torte

sheep yogurt, berries