Message from Chef Lauren:
As Summer is at it’s last warm glow, we are fully embracing corn, tomatoes and basil until we have to say goodbye. We love working with Capay farms which picks our order specifically from the farm over the weekend to be delivered to us fresh on Monday. I have asked for their wonderful tasting heirlooms this week as they are perfect to use for our gazpacho.
We also have some pickling watermelon rind to sample and some southern specialties such as succotash and corn bread to enjoy with a vegan spin.
This is harvest time for grapes reminding us that fall is right around the corner, so I wanted to showcase them in our kale and lentil salad with wild rice.
Don’t miss our 5-day High Tea lunch of cucumber and cream cheese sandwich with mint stone fruit that I hope you enjoy on beautiful day with your favorite tea.