Salad

an unexpectedly refreshing savory panna cotta

fresh mint and parsley pesto tossed with lightly charred spring peas and radicchio on a bed of creamy ricotta topped with extra crispy parmesan chickpeas

batonnes of fall fruits + vegetables, grilled endive, blackberries, spicy pickled grapes + tarragon over herby cucumber sauce with spicy micro greens

red + golden beets over dill lime yogurt with blood orange, pomegranate and watercress