Menu 8-7-2017
A Summer Dinner
Chef: John Herb
Chef: John Herb
Menu with links to recipes
Antipasta/Primi
Charred Shishito Peppers with Furikake
Castelvetrano Olives
Prosciutto di Parma and Melon
Cold Sautéed Trout in Orange Marinade
Coppa, Brown Sugar and Fennel Salame (Boccalone)
Cow Girl Creamery Pierce Point and Red Hawk
Pickled Green Beans, Onions and Carrots
Wines
Chinon Rose - Charles Joguet
Riesling Grand Cru 1999- Brand, Zin Humbrecht
Riesling Grand Cru 2001- Schlossberg, Curvee St. Catherine, Domaine Weinbach
Secondo
Beef Tenderloin Stuffed with Herb Pesto
Classic Panzanella Salad
Wines
Vieux Telegraphe, 1998
Dolce
Peaches, Raspberries, Blueberries and Blackberries with Riesling
Wine
Lemoncello, 2017 Curvee John
