First Course

Greek Salad with Feta

Chanterelles and Scrambled Eggs on Toast

Five-Spice Peach, Raspberry, and Radicchio Salad

Grilled Treviso with Tonnato Sauce and Potatoes

Crab Cakes with Corn Relish and Pickled Chiles

Tomato, Fig, and Prosciutto Salad

Grilled Little Gems with Peas and Scallion Cream

Harissa-Roasted Cauliflower Toast

Korean Kimchi Pancake

Grilled Lobster Lettuce Wraps with Sesame Remoulade and Pomegranate

Shaved and Pan-Roasted Brussels Sprouts with Roasted Pears

Velvety Turmeric and Cauliflower Soup

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