June 2017

Blistered Native Asparagus, Saffron Citrus Sofrito

Spanish Octopus, Shishito Peppers, Avocado Crema

Roasted Artichoke, Parmesan Crumbs

Folly “for the table” Tossed Salad

Casarecce, Morels, Peas, Mint, Preserved Lemon

Spicy Brazilian Bourride, Cilantro Aïoli, Charred Croutes

Grilled Squid, Black Risotto

Wagu Santa Maria Steak, Japanese Sweet Potato

Wild Striped Bass, Manilla Clams, Vadouvan

Maple Crème Brülée, Biscotti

Folly Guinness Sundae

Almond Joy