June 1, 2019 with David Feau
Tray Passed
Smoked Trout Puff
Tuna Tartar Margarita
Grilled Scamorza, Crostini, Grapes
On the Table
Crudites Platter and Frsh Salsa
Charcuterie and Cheese, Fruit and Nuts
Appetizers
Roasted Cauliflower Salad, Garden of Lettuce
Entree
Wood Oven Marinade Roasted Chicken, Burnt Thyme
Veal Sweetbread “Slow Roasted” Moroccan Arira Sauce
Peppers and Potatoes
Green Asparagus, Prosciutto, Mushroom Jus
Dessert
Dark Chocolate Tart “Coeur De Caraibes”
Pistachio Gelato
Macerated Cherries, Lemon Verbena, Vanilla Creme Fraiche