SATURDAY MARKET FORAY AUGUST 1ST

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 Focaccia
Homemade 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

BEVERAGES

Non Alcoholic: Sparkling water, still water, Iced herbal infusions

Alcoholic Beverages: Gaviota Coast Grenache Rosé, Sauvignon Blanc, Grenache