Potato “nachos” with smoked raclette, wilted spinach & caramelized onion

Kale pesto

Cara Cara orange and beet salad with pomegranate

Pistachio biscotti with kirsch-soaked dried cherries

Roasted butternut squash bread puddings

Rosemary-roasted root vegetables agrodolce

Farro with pan-roasted Brussels sprouts and pistachios

Wild mushroom confit with garlic and fresh herbs

Carrot salad with carrot tops, currants and toasted cumin.

Blueberry crostata with tequila

Watermelon and feta salad with pan-roasted shishito peppers and lime vinaigrette.

Eggplant caponata

Pappardelle with zucchini ribbons (zucchini noodles) and fried capers.

Beer-battered zucchini flower fritters with curried tomato coulis.