Bite–size cucumber rolls with ricotta Olivade

Balsamic-roasted baby beets with feta and pistachios

Nettle soup with buttermilk, Meyer lemon crème fraîche and Sichuan peppers

Potato Parmesan Gnocchi with morels and asparagus

Basil and Anise Crème Brûlée

Bruschetta with fresh goat cheese, shaved asparagus and chive-infused oil

Fresh Fettuccine with Artichokes and White Truffle Oil

Spring Risotto with Asparagus Pesto and Roasted Yellow Peppers

Asparagus Pesto

Pan-fried smashed potatoes with fresh herbs and garlic

Goat Cheese Soufflé with fresh thyme and lemon

Flash-Fried Brussels Sprouts, with garlic, lime

Avocado salsa with pan-roasted cumin and homemade tortilla chips

Pineapple sorbet with rosemary

Baby Kale Salad with purple carrot ribbons, kumquats, drizzled with sesame vinaigrette

Spaghetti Aglio e Olio, modern version with pan-fried jalapeños!

Shaved Brussels sprouts and Yukon Gold potato blinis with balsamic reduction

Chocolate Cognac Mousse with Maple Chantilly, Bittersweet Chocolate Shavings

Radicchio salad with cannellini beans, avocados, fried shallots and lemon-herb vinaigrette

Pearled barley with carrots, Swiss chard and caraway seeds

Poached eggs with sautéed greens

Crostini with ricotta, truffle honey and smoked salts

Romano Beans with butter, shallots and chives. In for a treat if you have never tried Romano beans, tender and sweet.

Sautéed Haricots Verts with Baby Red Potatoes and Lemon Zest

Mizuna and cucumber salad with red onions, feta, tarragon and Champagne vinaigrette

Orzo with mint-walnut pesto and grilled corn

Pan-fried zucchini flowers with ricotta and garden herbs

Avocado and grilled onion tartines with roasted coriander-lime vinaigrette

Apricot compote with Scotch whisky and ice cream

Sweet pea soup with cumin-mint coulis

Strawberry Sorbet with Grand Marnier

Trofie with arugula pesto and flash-sautéed cherry tomatoes with garlic scapes

Roasted asparagus salad with Valencia oranges and ginger-citrus vinaigrette

Mac and cheese with braised leeks, asiago and parmesan breadcrumbs

Baked golden and red beets with anise vinaigrette

Poached eggs with shiitake mushrooms, wilted arugula and white truffle cream

Blood orange and Valencia orange salad with olive vinaigrette

Grilled cheese sandwich with garlic confit and baby arugula

Celeriac soup with crispy lemon zest and lemon-infused oil

Orecchiette with wilted spinach, chickpeas and pimentón

Watercress and radicchio salad with Fuyu persimmons and spicy lime vinaigrette

Cauliflower purée with parmesan and thyme

Shiitake mushroom and Yukon gold potato gratins with fresh herbs

Autumn harvest salad: fennel-roasted apples, grapes, blue cheese and toasted hazelnuts