assorted olives

marinated in wild fennel and orange

marcona almonds

lavender sugar

fried cherry peppers

sea salt, espelette pepper

chilled watermelon & lemongrass soup

compressed melon, local goat cheese, mint

speckled romaine salad

dressed with jeff’s olive oil and honey, almond

grilled peach panzanella

bread salad with ricotta and summer beans, basil bud vinegar

marinated baby beets in nectarine juices

marjoram oil, hazelnut, peppercress

raw matsutake mushrooms

natural broth with flowering herbs and chives

heirloom tomatoes, caprese style

burrata, basils and corn pudding, aged sherry vinegar ‘solera’

UBUNTU carta da musica

crisp homemade flatbread with porcini, pecorino and summer truffle

tempura of a happy quail farms piquillo pepper

stuffed with summer squash, romesco sauce

cassoulet of 3-hour braised fava beans

soffrito with smoked tomato, fried farm egg

pizza margherita

heirloom tomatoes and basils from our garden, burrata

kadota fig pizza

braised amaranth and beet greens, point reyes blue cheese

biodynamic risotto

wild greens (borage, nettles, nasturtiums, etc…)

homemade tagliatelle with chickpea pesto

toasted fideo “pilaf”, sweet & sour eggplant, fresh coriander

chanterelle mushroom and artichoke ravioli

white corn emulsion, purslane

cauliflowers in a cast iron pot

roasted-pureed-raw, vadouvan spice, brown butter toasts

baby sweet potatoes and carrots glazed with BLIS maple syrup, pineapple sag

cast-iron sautéed french beans with garlic, chili and ginger shoots