Ricotta Gnocchi with Brown Butter, Sage Parmesan Cheese is surrounded by Assorted Small Tastes, clockwise from top, Grilled Chilled Calamari, Strawberry, Gorgonzola Balsamic Glaze, Fried Saffron Rice with Mozzarella, Tuna Conserva with Onion Capers, Marinated Olives, Eggplant Caponata, Celery Hearts, Pimientos de Padron with Sea Salt, and Salt Cod, Hot Peppers all prepared by Lavanda's Executive Chef, Clyde Griesbach. (Kelley Cox/ Palo Alto Weekly)