- kiwi fennel ceviche
- grilled artichokes with mint, caper and anchovy
- warm white bean frisée salad with grilled calamari
- fresh asparagus with kalamata olives and Meyer lemon zest
- fire roasted asparagus with cilantro, orange and cumin pesto
- spaghetti with fiddlehead ferns
- homemade artichoke dip
- fresh cranberry quick bread