Flaky pastry with gruyère, balsamic onion jam, and thyme.

Slow-braised in red wine, paired with creamy polenta and roasted rainbow carrots.

With espresso anglaise.

Puff pastry with roasted heirloom tomato, burrata, and basil pesto drizzle.

Saffron-scented rice with roasted peppers, zucchini, artichoke, and peas, finished with smoked paprika and fresh herbs.

With vanilla cream.

Thinly sliced cantaloupe and honeydew with lime, chili, and fresh mint.

Served with summer corn succotash and roasted fingerling potatoes.

With macerated local peaches, buttermilk biscuit and whipped cream.

Finished with basil oil and crispy focaccia croutons.

Served with wild rice pilaf, grilled asparagus, and Meyer lemon beurre blanc.

With oat streusel topping and vanilla bean ice cream.