bruschetta three ways
1- squid, fennel gremoulata, fried garlic scape
2- ikura, avocado horseradish cream, smoked poblano, pickled cucumber
3- peach, basil, anise, goat cheese
blue fin tuna – asparagus – corn – native strawberry tomatillo salsa
floral summer fro-yo:
lemon balm, elderflower, hibiscus, native strawberry
Vayu Hill-Maini 