Chef Abigail continues the “Taste the Rainbow” series with a nod to the verdant members of the fruit and veggie families.

1st Course: Gazpacho Verde Pickled Green Grape and Cucumber Relish
2nd Course: Arugula Salad Grilled Zucchini, Heirloom Tomato, Avocado Pistachio Salsa Matcha Vinaigrette
3rd Course: Chermoula Roasted Snapper Scallion Celery Root Mash
4th Course: Kiwi Tartlet Matcha Whip