Early Harvest Root Vegetable Samosa with a White Peach Chutney

Kashmir Panzanella Salad

Little Gem Lettuce Caps, Heirloom Tomato, Turkish Cucumber, Pink Lady Apple, Shaved Nice Watermelon Radish, Fresh Herbs and Pickled Onion. Served with Cumin Scented Naan Croutons and a Charred Lime Vinaigrette.

Masala Pappardelle Bolognese

Handmade Pappardelle Pasta, Fresh Savoy Spinach, Fresh Garbanzo, Tossed With A Coconut Masala. Finished with Garlic Toasted Breadcrumbs and Charred Eggplant Powder.

The Main Course

Sous Vide Golden Beets and Compressed Tofu Thinly Layered and Lightly Roasted. Served with a Vibrant Herb Chutney and a Savory Fennel and Cashew Brittle


Galub Jamon with Chai Scented Gelato and Braised Stone Fruit.

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Food matters and other musings.