Seasonal gifts: fresh-picked chamomile from the baker’s garden, tender young kale from Plowbreak Farm, asparagus for days, the spearmint in the garden growing inches before our very eyes. The first fireflies tentatively flashing as they float by. Summer is here!

|| Menu for Saturday, June 08, 2019 ||

Tri-Color Quinoa with Lemon, Chives, Dill, & Parsley

Bean Medley with Preserved Lemon & Tarragon

Roasted Fennel, Carrot, & Red Onion with Oil-Cured Olives & Parsley

Asparagus with Lemon Zest & Sliced Almonds

Sautéed Kale & Collards

Pressed Red Cabbage & Apple Salad with Tarragon

Field Greens with Lemon Poppyseed Dressing

|| Desserts ||

Chai-Spice Cake with Sicilian Orange Cream

Almond Cream Tartlets with Fresh Berries (GF)

Lemon & Strawberry Cashew Cheesecakes (GF)

Berry-Rhubarb Crisp (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Strawberry & Lemon Coconut Parfaits (GF)

German Chocolate Cupcakes (GF)

Rhubarb Upside-Down Cake with Coconut Cream

Chocolate-Dipped Coconut Macaroons (GF)

Cinnamon Almond Drops (GF)

Maple Almond Thumbprint Cookies