* Below are example main courses. All menus are prepared with attention to seasonality.

• grilled sweet eggplant and salmon bruschetta with basil and balsamic, and persimmon tomato salad (pictured)
  
  
  
  
  
• arugula and red oak with buttered radish and fried egg on crostini (pictured)
  





• cream of tomato with butter toasted egg bread, anchovies and basil (pictured)
  





• cedar planked arctic char with tarragon honey dressing (pictured)
  
  
  
  
  
• homemade pasta with fresh chick peas, favas and shiitakes (vegan) (pictured)
  





• potatoes and collards with mustard seed and slow poached egg, served with grilled cantaloupe (pictured)
  





• sweet corn and mushroom gnocchi with brown butter and pineapple sage (pictured)
  





• carrot risotto with pan roasted carrots and truffle oil (pictured)
  





• savory bread pudding with chard and roasted sweet garlic and parmesan, served with arugula in lemon shallot dressing (pictured)
  





• purple potato lemon thyme galette with mushrooms and caramelized onions (served with simple balsamic greens salad) (vegan) (pictured)
  





• herring salad nicoise with arugula and sweet cherry tomatoes on baguette, and red pepper pattypan squash with garlic (pictured)
  
  
  
  
  
• curried sweet potato cakes on mixed greens with apple tomato chutney and cilantro chive raita (vegan without the raita) (pictured)
  
  
  
  
  
• scarlett runner bean chili mole with oregano yogurt cheese, crunchy scallions and cornbread (vegan without the yogurt cheese) (pictured)
  
  
  
  
  
• baby eggplant parmesan with curried kale
  
  
  
  
  
• wild mushroom and thyme galette with ricotta, parmesan, and swiss chard
  
  
  
  
  
• salmon salad with basil mayo on baguette with tapenade and greens
  
  
  
  
  
• white bean crostini with radicchio, caramelized onion, oregano, sweet balsamic and extra virgin olive oil (vegan)