Appetizers, Soups & Salads

Small plates and big bowls — light starters, layered salads, and soups worth slowing down for. This is where I get to play with texture and contrast the most: something crisp against something creamy, a bright vinaigrette cutting through a rich cheese. A good salad isn't an afterthought here, it's built with the same care as anything else on the table. Some of these are quick enough for a weeknight starter, others are the kind of soup that's better the next day. Either way, they're meant to be eaten slowly, not rushed through on the way to the main course.