Executive Chef Avi Szapiro (right) and members of his staff.
Sun-dried tomatoes and tomato ricotta.
Salad of heirloom tomatoes, burrata, and eggplant puree, paired with Primaterra Prosecco NV, Veneto.
Homemade tajarin, smoked tomatoes, and sea urchin, paired with Tenuta delle Terre Etna Rosso 2014, Sicily.
Grilled Walden Hill pork loin and tomatoes, three ways (relish, butter, fried), with Le Monde Cabernet Franc 2014, Fruili-Venezia Giulia.
Lemon verbena panna cotta and sungold jam, paired with Pattrick Bottex “La Cueille” Bugey Cerdon Rose NV, Savoie.
