JUST BEFORE LABOR DAY, A LAST SALUTE TO A BEAUTIFUL SUMMER. We meet at the Farmers Market at 9:15, we shop, we cook, we enjoy and relax around a bountiful table. CLASS MENU MENU NIBBLES Fresh Baked FocacciaHomemade ricotta, olive tapenade, heirloom tomato concassée, pistou SEATED FIRST Cucumber Gazpacho, Sweet Corn & Local Rock Crab Island MAIN Olive Oil Poached Local Halibut, Sauce Vierge Local halibut is quite possibly my favorite fish. Mild and sweet, very lean, it demands the gentlest cooking methods. Sauce Vierge - virgin sauce - was created by chef Michel Guérard, who was at the forefront of French Nouvelle Cuisine, methods that privileged fresh flavors without unnecessary starches and fats. Tian de Légumes Provençal A Provençal Vegetable Terrine, a super easy delicious dish you will want to make all summer long. DESSERT Peach & Raspberry Pavlova, Mint Infused Whipped Cream BEVERAGESNon Alcoholic: Sparkling water, still water, Iced herbal infusionsAlcoholic Beverages: Gaviota Coast Grenache Rosé, Sauvignon Blanc, Grenache
