seared diver scallops on sorrel puree with grated ​bottarga and pluots

Salmon crudo dressed with a black pepper, anchovy, ​and dijon dressing

shrimp crudo with apricot and basil herb oil

pan con tomate

Early girl tomatoes, garlic, boquerones

Handmade rav dough spaghetti tossed in an uni butter reduction with grated bottarga

Cointreau olive oil cake with raspberry coulis and orange chantilly cream

Sourdough toast with chive aioli, topped with sautéed king oyster mushrooms, and drizzled with white truffle oil

Dark chocolate layered fig jam cake with a pinot ganache, garnished with candied hazelnut and figs

Soft boiled eggs on garlic labneh drizzled with burnt Aleppo chili butter

Dad’s home brined olives on my handmade ceramic plateware.

Pistachio cake layered with blackberry jam and key lime custard, frosted with mascarpone cream.

Olive oil cake with raspberry coulis, blood orange mascarpone, orange chantily cream

home grown: pluot fennel frisée salad

Rose and pistachio knafeh with akawi cheese

Pavlova with dulce de leche, raspberry jam, chantilly cream and garnished with strawberries and pistachios

hand made orecchiette with rabbit ragu

gazpacho