This week’s menu includes festive summer antipasti like Chelsea Gem oysters in prosecco pink peppercorn mignonette; beet salad with fennel and romano beans; and breaded sardines with cherry tomatoes. Both primi dishes are perfect for vegetarians: risotto with snap peas, nasturtium and chives; or handmade cavatelli with cauliflower and seascape mornay. Secondi highlights include Square Peg Farm pork loin on a bed of apricots and filet beans; and a lovely tuna in a light plate of artichoke, walla walla and favas. The farmhouse cheeses and accompaniments offer a perfect transition to incredible, flavorful summer desserts including flourless chocolate cake with cherry mint ice cream; blackberry sorbet with shortbread cookies; or a plate of bright summer berries topped with hazelnuts and basil ice cream.

Outdoor seating is available.