Menu 8-7-2017

A Summer Dinner

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