Warm Wild Mushroom, Onion and Pecorino Cheese Tartlet
Country Pate of Pork and Duck with Pistacio Nuts and Bacon
Smoked Salmon on a Little Corn Blini
with Crème Frâiche and Chives
Heirloom Tomato Salad with Purple Basil, Extra Virgin Olive
Oil and Craked Black Pepper
Roasted Fennel with Rosemary
Late Summer Ratatouille with Eggplant, Sweet Peppers, Summer
Squash, Olives and Capers
Grilled Sea Bass Wrapped in Fig Leaves with Tapenade
Braised Beef Short Ribs with Garlic, Lemon and Parsley
Potato and Celery Root Puree
Little Greens with Edible Flowers and Zinfandel Vinaigrette
Black Mission Figs, Pears, Wine grapes and Hand Rolled Truffles
Stilton, Gruyere and Chevre Cheeses
