Roasted Beets and Full Belly Farm Farro Salad with Roasted Cipolline, and Mint
1 of 12
Roasted Local Calamari with Agretti, Pickled Chiles, Green Garlic, and Toasted Pine Nuts
2 of 12
Tuna Conserva Panzanella with Artichokes, Basil, and Calabrian Chiles
3 of 12
Bruschette with Roasted Sardines, Minted English Peas, and Pickled Red Onions
4 of 12
Squid Ink Cavatelli with House-cured Baccala, Cherry Tomatoes, Green Olives, Chiles, and Garlic
5 of 12
Ricotta Gnocchi with Roasted Wild Mushrooms, Green Garlic, and Fava Leaf
6 of 12
Apple and Citron Turnover with Yogurt Panna Cotta and Apple Caramel
7 of 12
Honey Semifreddo with Pine Nut Cake, Honeycomb, and Rhubarb
8 of 12
Executive Chef Nate Appleman
10 of 12
Sommelier Ehren Jennings
11 of 12
Chef Liza Shaw and Pastry Chef Jane Tseng of A 16 - San Francisco, CA
Photo: Antoinette Bruno | April 2009
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