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