Baby kale caesar, celery root, avocado
Roasted Loch Duart Salmon
with preserved lemon-green olive tapenade. Served over sauteed spigarello and roasted fingerling potatoes
Creamy Parmesan Polenta
with field greens and crimini mushrooms
Grilled Broccolinni
Garlic, lemon and pepper flake
Mini Fudge Brownies