05/29/2026
TOASTED FARRO SALAD 🍋 Farro lightly toasted in extra virgin olive oil, then slowly cooked in vegetable stock until tender. Folded with spicy arugula treated more like an herb than a green, dressed in walnut oil with preserved lemon, za’atar, and golden raisins rehydrated in vin jaune — an oxidized French wine with deep nutty notes that mirror the walnuts throughout the dish. Finished with 18-month-aged Cravero parmesan.