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



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