V
with cilantro seafood nage and garlic crostini
on baby arugula salad with avocado, blackberries and marcona almonds
with endive, garden chive, yellow cherry tomato and basil remoulade
V
with watercress, shaved fennel, asparagus, purple radish,orange filet, strawberry and Gorgonzola flakes
V
roasted summer squash, sweet pepper, eggplant and basil, mint pesto
on shallot, caper red rice pilaf with lemon shitake butter
with cappelli d’ angelo and broccoli rabe
