Kristina's Garden

Vine-ripened striped German & Cherokee purple heirloom tomatoes, creamy artisanal burrata, torn garden basil, balsamic drizzle, and coarse pink sea salt.

Naturally leavened 48-hour sourdough boule baked this morning, served with slow-roasted whipped garlic herb butter and warm flaked sea salt.

Golden cast-iron seared heritage corn polenta batons infused with Italian white truffle oil, shaved 24-month Parmigiano-Reggiano, and lemon thyme aioli.

Chilled yellow bell pepper, sun-ripened cucumber, heirloom tomatoes, Spanish sherry vinegar, and micro-green radish shoots.

Creamy sheep and goat feta whipped with Meyer lemon zest, crushed roasted pistachios, drizzled with spicy hot wildflower honey and served with warm hearth flatbread.

Torn rainbow chard, baby kale, butter lettuce, crisp sugar snap peas, shaved rainbow carrots, watermelon radish, roasted sunflower seeds, and French goat chevre.

Cumin-roasted golden and Chioggia candy-stripe beets, peppery wild baby arugula, honey-candied Illinois walnuts, and warm panko-crusted goat cheese medallions.

Massaged lacinato Tuscan kale, tri-color toasted organic quinoa, roasted sweet potatoes, crispy spiced chickpeas, pickled red onions, and tahini drizzle.

Fresh field-picked strawberries, tender baby spinach, crumbled blue cheese, toasted cinnamon pecans, and crisp cucumber with Meyer lemon poppyseed dressing.

Crisp Little Gem hearts, shaved pecorino, toasted sourdough brioche croutons, charred lemon wedge, and rich avocado-based herb Caesar dressing.

Slow-roasted herb turkey breast, sliced ripe avocado, thick applewood bacon, vine tomato, baby greens, and basil pesto aioli on crusty artisan sourdough panini.

Balsamic-marinated meaty portobello caps, caramelized sweet Vidalia onions, roasted red peppers, melting dill havarti, and fresh garlic spinach.

Thinly shaved Prosciutto di Parma, double-cream French brie, black mission fig preserves, crisp arugula, and aged balsamic reduction on toasted Parisian baguette.

Paprika-roasted crunchy chickpeas, smashed avocado, shredded purple cabbage, cucumber ribbon ribbons, and creamy green goddess dressing rolled in a spinach tortilla.

House cold-smoked Pacific king salmon, whipped lemon dill labneh, pickled shallots, salted capers, and shaved radishes on thick toasted rye sourdough.

Crispy skin freshwater rainbow trout fillet, melted sweet corn & leek succotash, charred asparagus spears, and brown butter lemon-caper emulsion.

Daily rolled wide egg pasta ribbons, braised morel, chanterelle & cremini mushrooms in white wine, fresh garden thyme, and dollop of whole-milk ricotta.

Half pasture-raised chicken brined in herbs and apple cider, roasted golden crisp, with smashed garlic butter fingerling potatoes and pan jus reduction.

Slow-simmered Carnaroli rice, sweet bi-color farm corn purée, wild chanterelles, mascarpone cheese, fresh chive blossoms, and crispy corn cracklings.

Slow-cooked boneless Angus beef short rib in local cabernet stock, silky roasted parsnip and potato mash, and glazed baby rainbow carrots.

Cold-pressed daily: crisp Granny Smith apple, English cucumber, celery, Tuscan kale, lemon, and spicy Peruvian ginger root.

Raw red beet root, wild blueberries, pomegranate arils, Valencia orange, and fresh turmeric root pressed cold.

Fresh-squeezed Lisbon lemons infused with culinary English lavender buds and sweetened gently with local raw clover honey.

First-harvest ceremonial grade Uji matcha whisked with organic creamy oat milk and a touch of pure Madagascar vanilla bean syrup.

House-fermented living green tea kombucha infused with muddled blackberry, garden rosemary, and blood orange.

Tart Honeycrisp apples and farm blackberries baked beneath a brown sugar rolled-oat crumble topping, served bubbling warm with vanilla bean gelato.

Dense 72% Valrhona dark chocolate cake steeped with garden lavender blossoms, raspberry coulis swirl, and crushed cocoa nibs.

Flaky butter pastry crust folded by hand around tart ruby rhubarb stalks and sweet field strawberries with turbinado crystal sugar.

Moist freshly grated purple & orange carrots, roasted pecans, warm cinnamon and nutmeg, layered with whipped tangy mascarpone cream cheese frosting.