Caramelized fairy tale eggplant and heirloom tomatoes.
Oeufs mayo — hard-cooked egg, shallot-herb mayonnaise, heirloom tomatoes and salad greens.
Ricotta cheese, Seckel pear and honey.
Corn. They’ll be gone in a week or two.
Garlic soup, with fried bread and a poached egg.
Sautéed wild mushrooms and poached egg.
Foraged icicle radishes.
Broiled cod with heirloom cherry tomatoes; served with market greens.
Brussels sprouts, ricotta cheese, Seckel pear.
Autumn market greens.
Celery and cremini mushroom salad, with ricotta salata cheese.
Poached Scottish salmon, with lacinato kale and shallot-herb mayonnaise.
Mise en place. Clockwise from upper right: mustard vinaigrette (2 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, pinch of sea salt and black pepper, 1/4 cup extra-virgin olive oil), chopped parsley, pancetta, a ramekin containing one beaten whole egg seasoned with sea salt and black pepper.
Insalata di uova e carne (“warm salad with bacon and pancetta”). It’s different from a salade lyonnaise because the pancetta was sautéed in olive oil with minced shallots, then beaten egg was added and lightly scrambled before combining with the greens.
Spaghetti with sausage, tomatoes and lentils.
Pork sausage with black truffles, roasted figs and chanterelle mushrooms.
Warm chicken liver and green bean salad, with garam masala.
Heirloom chile peppers.
Seckel pears — an heirloom variety that’s juicy and sweet.
Sautéed chanterelle mushrooms.
Potato gnocchi with sausage ragu.
Ricotta cheese crostini with shaved white truffle.
Celery braised in butter and wine.
Green beans and wax beans with Middle Eastern herb sauce.