Hor d’oeuvres
Herbed Roasted Almonds
Eggplant Caviar on Toast
Heirloom Tomatoes on Anchovy Toasts
Cherry Tomatoes with Chickpea Puree on Toast
Fresh pickled vegetables
Main Dishes
Grilled Chicken Diavolo
Spicy Merguez Lamb Sausage
Cannelini Beans with Sofrito
Wood-fire Roasted Delicata Squash and Kabocha Squash with Pecorino Cheese
Fire-roasted Baby Zucchini, Baby Carrots and Jimmy Nardello Peppers
Salad: A Garden Salad of local lettuces and a shallot vinaigrette.
Desert: Late Summer Plum Tarts with Lemon Verbena Whipped Cream
Empire Grade Purveyors 