27 June 2012
roasted figs wrapped in prosciutto with red wine and fig syrup
sheep’s milk ricotta with olive oil and black pepper
beets from the garden with walnuts and sage
shaved zucchini and cucumber salad with torn squash blossoms, purslane, ginger and anise hyssop
thick levain toasts with anchovy, garlic, savory and lemon thyme
Special thanks to Kelsie Kerr for kitchen assistance
