There was no tarragon or chervil at the farmers market so I'm going with his friend's parsley-only version.
This evening's menu was originally gong to feature halibut poached in goose fat, but since it's in the mid-80s it's all about what I could make with what was at the market or on hand without turning on the oven or putting a burner on high.
Jeremy Fox's beets, raspberries, quinoa, and avocado
trotter aspic with sauce gribiche and horseradish cream
black cod and halibut cheeks poached in chicken broth with bok choy, spring onions, and pickled ginger
plum cake (a little bitty one that fit in a toaster oven)