the recipes
salads
arugula, roasted portabella and aged gouda salad with port vinaigrette
grilled avocado, peach and arugula salad with red wine, roasted red pepper and vanilla vinaigrette
winter greens and apple salad with hard-boiled egg and pecorino
herbed salad of local greens with aioli and fried eggplant and fingerling potatoes
spinach salad with spiced pecans, sliced pear and blue cheese with a shallot-thyme vinaigrette
roasted beet, cabrales, dried cherry and toasted walnut arugula salad
soups
serrano split pea with fried pancetta
homefry potato soup with hashbrown, bacon breadcrumbs, fried egg & sriracha
pasta e fagioli (version 2.0) with garlic confit
pear with blue cheese and fried pancetta
wild mushroom with toasted hazelnut gremolata
heirloom tomato and lemongrass with pea shoots & crab
spanish saffron with turkey meatballs
spring pea and poblano with cumin and mint crème frâiche and fried serrano ham
curried cauliflower with lime yogurt and sautéed vegetables
soupy black bean with masa harina dumplings
butternut squash and apple with blue cheese
sweet potato with pancetta rosemary croutons
roasted yellow pepper and roasted heirloom tomato with serrano cream soup duo
roasted corn, okra & smoked turkey stew with chive biscuits
red lentil with aleppo chile and mint butter
brandied onion soup with croque monsieur croutons
pasta e fagioli with homemade pesto
cannellini soup with garlic confit
white corn with poblano cream puree
purée of carrot with toasted almonds
desserts & sweet treats
buttermilk waffles with blueberry compote
brown sugar coconut oatmeal chews
mini doughnuts and cinnamon ice cream
blueberry drop biscuit cobbler with buttermilk ice cream
macerated strawberries with crème frâiche ice cream
red velvet ice cream sandwiches (red velvet cookies and cheesecake ice cream)
