levimezickIn St. Helena, Charlie Palmer has tapped Levi Mezick to head the Harvest Table kitchen. Slated for a May opening, the 110-seat restaurant will include plenty of outdoor dining overlooking five edible gardens overseen by horticulturalist Laura McNiff. You can see a full list of the current plantings (which are fascinating) here.

Snacks, Starters, and Plates, each ranging from lighter to heartier dishes, and a daily market special from Chef Mezick. The menu embraces what is grown right outside the restaurant doors as well as supporting Northern California’s artisanal producers, such as Tolenas Farms Quail, Masami Cattle Ranch, Mary’s Chicken, Sebastapol Berry Farms, and Bera Ranch Stone Fruit.

Signature menu items include Roasted Garden Carrots with Buttermilk, Curry Blend, and Granola; Poached Petrale Sole with Garden Bean Nage, Lemon Thyme, and Chanterelles; and Pan Roasted Modesto Squab with Poached Plums, Stinging Nettles, Fermented Turnips, and Sherry Squab Jus.

More details as opening gets closer.