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with cayenne, maple, and garden herbs
marinated in citrus, garden rosemary, and garlic
with grilled bread
with brentwood corn and tarragon
with aïoli, lemon and coarse salt
with fromage blanc and garden fennel
with sweet corn, cherry tomatoes, fresh mozzarella and basil pesto
with moroccan spices, goat’s milk yogurt and pistachios
with cultured cream, toasted pine nuts and garden thyme
with almonds, goat’s milk gouda and red wine vinaigrette
with garlic croûtons and vella dry jack cheese
with burrata, white anchovies and grilled sourdough
with marble potatoes, tomato confit and black olive tapenade
with garden cucumber, green grapes and tomatillo
with chanterelles, summer squash and sheep’s cheese
with semolina gnocchi, summer beans and cherry tomato confit
with creamy polenta, pluots and chicories
with heirloom tomato gratin, kale and cabernet jus
with braised cranberry beans, garden eggplant and chermoula
with yukon gold potato puree, baby carrots and rainbow chard
with aged cheddar, caramelized onions and thousand island dressing
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