Summer
Muscovy duck legs seared and braised in red wine, star anise and ginger
magenta pluot relish with spearmint and shallot
Freshly milled polenta with goat butter
and seared chanterelles with thyme
Romano beans with caramelized leeks, basil oil cured olives
Baby romaine hearts, herbed Meyer lemon aioli dressing with hazelnuts, smoked sturgeon, shaved English cucumber and purple radish
Chocolate pots de crème with whipped cream, huckleberries
and a crisp cacao nib black cookie
Autumn
Roasted butternut squash soup with hints of parsnip and butter turnip
Thyme pistou and crème fraiche
Little gem lettuces, freckled chicory, and tender arugala
with cinnamon caramelized pear, shaved young pecorino
and toasted almonds in a Meyer lemon vinaigrette
Celery root, Yukon gold potato, and fennel gratin
with marjoram crème, anchovy, and Parmesan
Petrale sole with smokey baby mustard greens, fried leeks,
with a blood orange beurre blanc
"Nicole is such a talented chef. Her meals are always so fresh and delicious. I really enjoy how much Nicole herself delights in the ingredients she selects and how she works in the most creative, appetizing ways to combine them. I also admire the way she can accommodate food preferences and dietary restrictions without in any way compromising the overall appeal of a meal. Flavors really sparkle in her cooking!"
– Heather Ive