Dinner

aji dulce butter, roasted garlic, oregano

seeded sourdough crackers

pickled watermelon rind, half-sour cucumbers, pickled beet

Forx Farm gouda, brown butter

wakefield cabbage, feta, greek yogurt vinaigrette, dill

sourdough toast, celery, walnuts, parmesan

curried lesya pepper, gold beet, capers, cress

goat's milk fromage blanc, cured olive

pomodoro fresco, bottarga, chili

pecorino romano, torn mint

sweet corn succotash, white acre peas, miso

heirloom tomato vierge, crushed potato, basil

chanterelle mushrooms, cabbage, carrot, fino sherry

fresh dug potato, zucchini, butterbeans, Pernod

slow-cooked peperonata, watercress

brown butter, chive