Sample Dinner Menu

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