The meal begins with a selection of meats and cheeses.
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Meat and Cheese Board
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The first course was carpaccio. Thin slices of peaches are topped with ricotta cheese, prosciutto, pecans, basil and lemon zest.
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| First Course |
The second course was "breakfast." Here a poached egg sits on top creamy lentils, sautéed kale and bacon. The dish is finished with kale chips and pecorino cheese.
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| Second Course |
The third course was a salad. Sauteed zucchini on top of a mint yogurt, with lamb sausage, pistachios, feta cheese, pickled jalepenos, and oregano.
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| Third Course |
The fourth course was a chilled soup. Watermelon gazpacho with cucumber, feta cheese, pistachios and mint.
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| Fourth Course |
The fifth course was a salad. Sautéed corn in a crema sauce, with avocado, pancetta, pickled jalepeños, cilantro, and cotija cheese.
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| Fifth Course |
The sixth course was pasta. Bucatini in a tomato sauce with meatballs. Finished with basil and pecorino cheese.
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| Sixth Course |
The seventh course was surf and turf. Pork belly and crab cakes with a remoulade sauce. And a small fruit salad of cherry tomatoes, blueberries, green beans, wax beans, red onion, corn shoots, and pickled watermelon rind.
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| Seventh Course |
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