asparagus and....

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

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