Weekly Tips: August 7

Chef’s complimentary Amuse Bouche features a small, delicious baked heirloom tomato—the first of the season—served with toast and red pepper coleslaw.

From our Premium Menu, the corn risotto with black truffles and broccolini makes an excellent Second, as does the Fogo Island crab with English peas and house-made dill buttermilk sauce.

For dessert, try the Torrone gelato, a Mediterranean almond nougat.