What's Cooking

Summer Peach & Tomato Gazpacho

Chilled Puree of Sweet Summer Peaches and Heirloom Tomatoes, Seasoned with Sherry Vinegar, Tarragon Oil, and Sea Salt 

Asparagus & English Pea Risotto

Grilled Pencil Asparagus and Sweat English Peas, with Mascarpone, Pecorino Romano, and Lemon Zest

Pappardelle Bolognese

Rich Four-Hour Sauce Bolognese, over Fresh Papardelle, with Shaved Vella Dry Jack, and Torn Thyme Croutons

Grilled Dry Aged Ribeye

Grilled Stewart Ranch Ribeye, over Summer Squash Ratatouille, with Parsley Oil and Micro Basil

Pan Seared Copper River Salmon

Wild-Caught Copper River Salmon, Pan Seared Medium Rare, over Sweet Corn "Succotash," with Local Foraged Mushrooms, Red Onion, Bell Pepper, and Sherry Butter

Basil Buttermilk Panna Cotta

Delicate Buttermilk Panna Cotta, Infused with Genovese Basil, with Macerated Strawberries and Raspberries