Oh Friday, how we love thee.
Tonight’s pie features chili garlic marinated shrimp, ricotta, preserved Meyer lemon, jalapeño pesto, harmony valley green garlic, Calabrian chili peppers, finished with Vitruvian Farms watercress.
Salad: local greens, tomato, red onion, cucumber, mixed berries, queso fresco, pepitas and balsamic herb vinaigrette.
Antipasto: local goat milk bucheron, baked with summer squash, zucchini, oven roasted tomatoes, pesto, served with roasted bread.
Dessert: family recipe!! (Thanks aunt Theresa!) lemon ricotta cheese cake with an almost crust, fresh macerated berries, and candied lemon.
Lots of love here tonight! Can’t wait to see you.