a summer dinner to remember

bruschetta three ways

1- squid, fennel gremoulata, fried garlic scape

2- ikura, avocado horseradish cream, smoked poblano, pickled cucumber

3- peach, basil, anise, goat cheese

blue fin tuna – asparagus – corn – native strawberry tomatillo salsa

floral summer fro-yo:
lemon balm, elderflower, hibiscus, native strawberry