Pork shoulder is corned for one week, simmered for twelve hours, then cubed and roasted with potatoes, summer peppers, broccoli and fermented chili flakes. It is served with fried farm eggs.
Japanese cucumbers wilted and dressed with spearmint, squash blossoms and spiced sheep's yogurt.
Served with home made butter and honey.
A rotating selection of the Marin market's finest stone fruit.