BREAKFAST
More-vegetable-than-egg frittata 134
Muesli of oats, nuts and dried fruit 65
Smoothie with fruit and almond butter 65
Turkish pizza-pie eggs 288
CHICKEN
Doro We’t (chicken stew) 277
Grilled, salad with rustic guacamole 11
Paella, with seafood 280
Paillard, with tomatoes, fennel, and olives 113
Thighs, with kale 49
CONDIMENTS AND DRESSINGS
Berbere spice blend 279
Cilantro pesto 87
Creamy herb-and-lemon dressing 151
Cretan spice blend 260
Horseradish dressing 184
Pico de Gallo 89
Salsa ranchera 86
Salsa rustica 115
Red wine–black pepper vinaigrette 260
Red wine vinaigrette, with za’atar 92
FISH AND SHELLFISH
Black Bass with lemongrass salad 221
Cretan-spiced Tuna with bulgur 259
Ceviche with jalapeño and parsley 276
“Gyros” 236
Maine Lobster 152
Paella, with chicken 280
Salmon
Provençal, with tomato-basil sauce 13
Seared, with lentils 115
Scoglio (seafood pasta) 48
Shrimp burgers 185
Sturgeon wrapped in prosciutto 114
MEAT
Pork fried rice 243
Shredded beef, Mexican 85
Steak with horseradish dressing 184
SOUP
Chicken and dumplings 206
Creamy Asian tomato 90
Hangover soup 183
Kombu and chickpea, with Tuscan kale 262
SWEETS
Apple Galette 172
Chocolate-covered cereal 169
Lemon-almond cookies 170
Spice-roasted stone fruit 173
VEGETARIAN DISHES
Beet sandwiches with avocado, grapefruit, and radish sprouts 133
Bulgur with sun-dried tomatoes, raisins, pine nuts, and olives 259
Grilled vegetable tacos 87
Pea salad with basil and pea shoots 240
Quinoa with summer vegetables 239
Roasted vegetables with olive oil, ginger, and chili 282
Spaghetti pomodoro 46
Spring vegetable salad 151
Summer succotash 152
Warm asparagus salad with soft-boiled eggs 32
Watermelon and tomato salad with feta and olives 91
White bean stew with Swiss chard and tomatoes 208
Yountville three bean salad 29