Spring at Pico begins in the garden — fresh mint, garden cherry, locally sourced mushrooms, just-pulled carrots. This shoot followed the kitchen's seasonal menu from root to plate: a flat-lay of raw ingredients in their full spring glory, then the same produce transformed into finished dishes, each paired with a Lumen Wine pour. The goal was to honor Pico's garden-to-table ethos — showing the hands-in-the-dirt origin alongside the quiet elegance of the plate, and letting the ingredients stay the star from field to fork.

Pico

Pico

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