Chef Cassandra Bee

Stuffed Figs ~ ripe figs with wild leek pepita cream (non-dairy), foraged greens, raw honey, lemon zest

Spring Galette ~ rustic flaky pastry with asparagus, parsley oil, balsamic reduction, wild leek flowers

Roasted Chicken ~ local, pasture-raised chicken with rosemary ghee, blistered snap peas, shaved fennel salad

Posset Brûlée ~ velvety lemon-rose creme (non-dairy), served in a lemon peel, crispy honey brûlée topping

Gyoza ~ dumplings filled with wild mushrooms, cabbage, and water chestnuts

Sashimi ~ beet-cured wild salmon with fuyu persimmon, shallots, and wakame, drizzled with ume plum vinegar and shiso oil

Yakisoba ~ umami stir-fried noodles topped with miso chicken, soft boiled egg, bok choy, and pickled radish

Purin ~ caramelized custard infused with purple ube

Panzanella ~ Raddichio salad boats with crisped sourdough bread, salami, green olives, and manchego in a zesty citrus dressing

Focaccia ~ Fresh garlic focaccia served with whipped honey lardo

Salmon Crudo ~ Wild salmon topped with shallots and pickled wisteria buds, drizzled with parsley oil and fresh lemon

Zuppa di Cozze ~ Mussels in a white wine tomato broth, served with sourdough crostini

Beef Brasato ~ Beef shank braised in red wine, served over pappardelle with greens and mint gremolata

Tuscan Chicken ~ Chicken breasts in a creamy white wine sauce with sun dried tomatoes, served over black lentils

Torta Caprese ~ Flourless chocolate cake with whipped cream

Panna Cotta ~ Candy cap panna cotta with jasmine honey drizzle

Cucumber Arugula Salad with Goat Cheese and Mint Vinaigrette

Little Gem Lettuce Wedge Salad with Preserved Lemon Vinaigrette

Caramelized Leek & Brie Puff Pastry Tart with Preserved Lemon Honey Drizzle

Burnt Honey Butternut Squash with Marinated Orange and Pecorino

Roasted Kuri Squash Soup with Leek and Sage

Greek Lemon Chicken with Crispy Roasted Potatoes and Caramelized Onions (Substitute Lion's Mane Mushroom for Vegetarian)

Moroccan Chicken with Black Garlic Crispy Potatoes and Grilled Zucchini (Substitute Lion's Mane Mushroom for Vegetarian)

Za'atar Garlic Pan-Seared Seasonal Fish with Crispy Roasted Cabbage and Harissa Butter Beans (Substitute Lion's Mane Mushroom for Vegetarian)

Clementine Roasted Chicken with Fennel, Shallots, and Cauliflower (Substitute Lion's Mane Mushroom for Vegetarian)

Apple Crisp with Ice Cream

Persimmon Bread Pudding

Pumpkin Pie

Chocolate Mousse Pots

Pear & Persimmon Tart with Cardamom Whipped Cream

Caramel Pear Galette

Persimmon Pudding

Chocolate Fudge Brownies with Ice Cream

Chocolate Tart

Heirloom Tomato Tartare

Socca Provençal with Tapenade

French Onion Soup

Green Salad with French Vinaigrette

Charcuterie with Local Cured Meats and Ripe Seasonal Fruit

Grilled Peaches with Burrata

Caramelized Fennel with Strawberry Glaze

Fig and Goat Cheese Salad

Nicoise Salad

Smoked Salmon Canapé

Summer Vegetable Tian

Haricots Verts Amandine

Salmon Tartare

Crispy Roasted Cabbage with Balsamic Reduction

Lyonnaise Potatoes with Herbed Butter

Mussels in Garlic White Wine Reduction with Black Garlic Baguette

Baked Brie with Pesto and Garlic Baguette

Onion Galette

Baked Camembert with Apricot Jam and Garlic Baguette

Potatoes Au Gratin

Coq a Vin

Garlic Crusted Rack of Lamb

Beef Bourguignon

Garlic Butter Lobster Tail with Roasted Vegetables and Black Garlic Smashed Potato

Citrus Rosemary Chicken with Green Salad and Roasted Eggplant

Braised Duck Legs with Herbed Garlic and White Wine Reduction

Chateaubriand with Roasted Vegetables

Lemon Chicken with Crispy Roasted Potatoes and Caramelized Fennel

Lion's Mane Mushroom Fillet with Grilled Vegetables

Local Seasonal Pan-Seared Fish with Lemon and Roasted Garlic, Grilled Vegetables

Bouillabaisse

Crème Brûlée

Peach Flambé with Brandied Whipped Cream

Crème Caramel

Rose-Infused Chocolate Truffles

Strawberry Mousse

Chocolate Mousse with Orange Zest Whipped Cream

Pear Tart with Whipped Cream

Puff Pastry Tart with Seasonal Berries

Caramel Fudge Bars

Mousse Au Chocolat

French Chocolate Cake

Chocolate Soufflé

Vanilla Chiffon Cake with Brandy Buttercream Frosting

Heirloom Tomato Bruschetta on Sourdough Crostini

Heirloom Tomato Caprese Salad

Caramelized Fennel with Strawberry Glaze

Watermelon Cucumber Salad

Gazpacho

Blistered Shishito Peppers with Garlic Mint Aioli

Fig and Goat Cheese Salad

Grilled Peaches with Burrata and Prosciutto

Crispy Roasted Cabbage Balsamic Reduction

Lobster Ravioli

Lion's Mane Mushroom "Crab" Cakes

Scallop with Caramelized Fennel and Lemon Strawberry Glaze

Ceviche with Local Seasonal Fish

Mussels in Garlic White Wine Reduction with Black Garlic Crostini

Roasted Delicata Squash with Italian Sausage and Pomegranate Seeds

Peach and Prosciutto Flatbread

Wild Mushroom Ravioli with Mandolined Root Vegetables

Garlic Butter Lobster Tail with Roasted Vegetables and Black Garlic Smashed Potato

Seasonal Seafood Pappardelle with Roasted Artichoke

Wild Mushroom Risotto

Braised Duck Legs with Herbed Garlic and White Wine Reduction

Pan-Seared Local Fish with Artichoke Caponata and Lemon Roasted Vegetables

Spaghetti Bolognese with Heirloom Tomatoes

Braised Beef Brasato with Pappardelle and White Wine Tomato Sauce

Rosemary Balsamic Roasted Chicken

Gnocchi with Pancetta in Sage Butter White Wine Reduction

Caramel Tahini Fudge Bars

Rose-Infused Chocolate Truffles

Grilled Peaches with Whipped Cream and Honey Balsamic Glaze

Chocolate Mousse with Orange Zest Whipped Cream

Raspberry Mousse

Pear Tart with Whipped Cream

Lemon Cheesecake

Zesty Lemon Ricotta Cake

Vanilla Panna Cotta Tart with Fresh Berries

Heirloom Tomato Tartare

Heirloom Tomato Bruschetta on Sourdough Crostini

Gazan Smashed Avocado with Pita

Heirloom Tomato Caprese Salad

Mediterranean Mezze Platter

Caramelized Fennel with Strawberry Glaze

Watermelon Cucumber Salad

Gazpacho

Blistered Shishito Peppers with Garlic Mint Aioli

Fig and Goat Cheese Salad

Tabbouleh

Grilled Peaches with Burrata and Prosciutto

Mussels Saganaki with Black Garlic Crostini

Lion's Mane Mushroom "Crab" Cakes

Mediterranean Ceviche with Local Seasonal Fish

Grilled Halloumi Cheese with Herbed Oil Honey Drizzle

Crispy Roasted Cabbage with Za'atar Tahini

Moroccan Roast Chicken with Crispy Potatoes and Preserved Lemon Sauce

Garlic Butter Lobster Tail with Roasted Vegetables and Black Garlic Smashed Potato

Lobster Pappardelle with Pomegranate Arugula Salad

Greek Lemon Chicken with Crispy Roasted Potatoes and Caramelized Fennel

Local Seasonal Pan-Seared Fish with Lemon and Roasted Garlic, Za'atar Grilled Vegetables

Garlic Harissa Roasted Chicken with Grilled Vegetables

Lion's Mane Mushroom "Steak" with Grilled Vegetables

Pesto Chicken with Sun Dried Tomato Israeli Couscous

Wild Mushroom Risotto

Roasted Stuffed Delicata Squash

Citrus Rosemary Chicken with Green Salad and Roasted Eggplant

Za'atar Garlic Pan-Seared Seasonal Fish with Mint Cucumber Salad

Chicken Caprese with Black Garlic Roasted Potatoes

Grilled Peaches with Whipped Cream and Honey Balsamic Glaze

Raspberry Mousse

Pear Tart with Whipped Cream

Tahini Date Ice Cream

Strawberry Puff Pastry Tart

Lemon Cheesecake