Lunch

Verbana, preserved lemon, pistachio, shallot, coriander, ginger vinaigrette

or

Tomatoes marinated in fresh oregano, arugula, Taggiasca olive, pine nut

Peas, tomato, chanterelle, kale, lemon, poulette sauce

or

Roasted celery with honey and combawa, black garlic, sabayon

Florida passion fruit sorbet, passion fruit coulis

or

Chef's selection