For a few seasons now, Sacha Levine has been translating the earth's bounty into some unforgettable food at Singh Meadows. She has used an orange blossom gastrique to sweeten a deconstructed Napoleon, teetering with layers of peak-season strawberries and whipped goat cheese. She fries herbaceous falafel for sandwiches, fritters charged with jalapeno, leeks, and green garlic. She imbues nuanced tang into a bowl of Anasazi, cranberry, and runner beans, the fine zap coming from pickled fennel and escabeche. Her menu rotates with the seasons like an out-of-control airport door. And that's a good thing, because if you've eaten at Singh Meadows even once since Levine took over, you know that you'll have to be back again in a few weeks, when half the menu has morphed into a new set of enchanting creations.