VEGETABLES

WHITE ASPARAGUS WITH AN AIRY MAYONNAISE

GRILLED ASPARAGUS WITH ROMESCO

ROASTED EGGPLANT, ONION, AND PEPPERS WITH ROASTED VEGETABLE VINAIGRETTE

STEWED PEPPERS, EGGPLANT, TOMATO, AND ONIONS

FRIED EGGPLANT WITH HONEY AND ROSEMARY

WILTED SPINACH WITH PINE NUTS, RAISINS, AND APPLE

SAUTÉED BREAD CRUMBS WITH CAULIFLOWER AND BRUSSELS SPROUTS . .

CELERY ROOT PUREE

OLIVE OIL POTATO PUREE

SALTED POTATOES WITH HERB SAUCE

ROASTED POTATOES WITH BRAVA SAUCE AND ALLIOLI

POTATO SALAD WITH FRESH HERBS

CONFIT PIQUILLO PEPPERS

STUFFED PIQUILLO PEPPERS

MUSHROOMS SAUTÉED IN SHERRY