Antipasto – Sustainable line caught Amberjack Ceviche, with tomato, cilantro, avocado, pickled garlic scales, sun golds, fennel fronds, squash blossom and fennel fronds.
Salad: Roasted organic beets from JenEhr Family Farm, Local purple mizuna, nasturtium, radish, chèvre, and strawberry sorrel vinaigrette.
Taco Campechano- Steak and chorizo with onion, pineapple, cilantro, and house tomatillo sauce, served with cucumber salad.
Pie: Spiced pork tenderloin, with Harmony Valley Farm purple mustard greens, hoisin, red chilies, shiitake mushrooms, pineapple, baby carrots, finished with a cucumber, radish cilantro salad, green onions and basil.
Dessert: Local honey semifreddo with roasted plumbs and apricots, sorrel.
Made with love….for you. Have a great evening!