aperitif:

(vinaltura, gewürztraminer, mexico 2022)

first:

pink hummus, olives, herb platter, whipped dill labneh, spring vegetables, and warm za’atar flatbreads

(domaine sigalas assyrtiko, santorini 2021)

second:

grilled honeyed halloumi over a bed of watercress and fennel with a pomegranate hazelnut dressing

(nv famiglia carafoli “nicchia” lambrusco di modena, emilia romagna, italy)

third:

beef koftas and shish tawook with toum

adas polo (persian rice with lentils and currants)

(chateau des jaques moulin-a-vent, beaujolais, france 2022)

fourth:

strawberry rhubarb napoleon with rosewater cream and sesame brittle

(avinyo petillant vi d’agulla)