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- mixed olives served with Taralli Pugliesi (Finocchio) from Puglia Sapori, both purchased at Garden of Eden
- thick culotte steak, from Dickson’s Farm Stand Meats, pan-seared, then cooked briefly in a hot oven and finished with a drizzle of oil and lemon and the addition of chopped parsley; accompanied by halved tiny ripe cherry tomatoes from Garden of Eden briefly heated in oil and finished with some chopped thyme; and wild nettles from the stall of Paffenroth Gardens in the Union Square Greenmarket wilted inside a large pan in which chopped ramps had been briefly sauteed, then finished with a squeeze of lemon
- goat cheese, “Le Cendrillon”, served with thinly-sliced ciabatta toasts (Sullivan Street Bakery, via Garden of Eden)
- wine: a medium French red, from Roussillon, Le Vignes de Bila-Haut, Côtes du Roussillon Villages 2008, M. Chapoutier, from K & D wines
