asparagus and....
melted butter for your first taste of the season, or, if you must, hollandaise
even better, eggs; sage fried, poached or boiled. runny yolks obligatory
stone valley lemon oil. Odell presses her own villa franca lemons with the olives. bright and fragrant
cheese; pecorino, chevre, gouda and perhaps best of all, Zanyzeus haloumi, fried to crunchy and satiny perfection
anchovies, especially with the moderating influence of cream. probably quite nice with a steak
tangelo juice and zest - yes- with more butter! or made into a vinaigrette with a few black olives thrown about
