SEPTEMBER 26TH MENU (Subject to Change)

FIRST COURSE

Garden Variety Cheese Platter

Cider Washed Tomme, dates and pistachios

Black Eyed Susan, quince paste and fig-walnut jam

Sweet Alyssum, cherry jam

SECOND COURSE

Melon Salad

melons, lemon basil, Cosmos, bacon

THIRD COURSE

Harissa Rubbed Pork Sirloin

summer succotash, roasted potatoes, Sauce Vert

FOURTH COURSE

Fig-Ricotta Tart

almond flour crust, saba