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Six pieces of salty grilled Halloumi cheese, topped with sweet and spicy strawberry salsa. This dish is plated on a long white platter, surrounded by other dips and a variety of homemade pickles.

Grilled Halloumi with Strawberry Salsa

A bowl of roasted tomato and basil soup with a generous helping of crispy sweet Italian sausage, a handful of roasted baby heirloom tomatoes, fresh basil, and a drizzle of extra-virgin olive oil.

Roasted Tomato and Basil Soup with Crispy Sausage

A bowl of soup featuring seasonal vegetables like zucchini, Swiss char, carrots, celery, and peas. The soup gets it's creamy consistency from eggs being tempered into the broth. Served with lemon wedges.

Creamy Garden Vegetable Soup

A bowl of earthy and savory wild mushroom risotto topped with finely grated Parmigiano Reggiano. This dish features chanterelles, crimini, and dried porcini mushrooms.

Wild Mushroom Risotto

Roasted golden and purple beet salad with arugula, goat cheese, walnuts, and pomegranate arils. Served family-style on a large platter.

Roasted Beet Salad with Goat Cheese

A shallow bowl full of sliced English cucumber halves, thinly sliced red onion, toasted black sesame seeds, and a trio of fresh herbs (cilantro, dill, and mint).

Cucumber Sesame Salad

A pile of grilled yellow & green zucchini and eggplant.

Grilled Eggplant and Zucchini

A duo of garden and English peas, tossed in a fresh herb and shallot vinaigrette, served atop a pillow of lime infused whipped labneh. Served alongside warm pita bread.

Garden and Snap Pea Salad with Lime Infused Labneh