Toasting Summer

With Champagne

Tuna Tartar

confit eggplant, romesco, endive

At The Table

Sauteed Golden Tilefish

melted leeks, crispy fingerling potatoes

Roasted Chicken Breast

grilled kale pesto, ground cherries, nasturtium

Turkish White Bean Salad

fresh cranberry beans, heirloom tomato, red onion

Charred Broccolini and Jimmy Nardello Peppers

roasted tomato, calabrina chili, ricotta salata

Mixed Baby Lettuces

dill, castelvetrano olive, pine nuts, lemon

Dessert

“Ile Flottante”

poached meringue, lemon verbena custard, caramelized plums