A PLATEFUL OF SUMMER

 

Tapas table with sourdough toasts, warmed brine olives with Greek feta, Roasted red pepper spread, Spanish caper berries, Horseradish and Roasted Garlic Spread, Asiago Cheese and baked garlic buds

 

Prosciutto Wrapped Shrimp with Sambucca and Fresh Rosemary

 

Cappellini with Salmon and Lemon-Dill Vodka Sauce

 

Red Chili Marinated AAA 2” Filet Mignon OR B.C. Salmon Filet with Roquefort and Tomatoes (selection of beef or salmon must be chosen ahead of class time)

 

Corn on the Cob with Parmesan and Cilantro
Red Potato and Green Bean with Dijon Vinaigrette

 

and

 

Grilled Peaches with Whipped Cream and Caramel

 

Coffee Tea Herbal Tea