Past Class Menus

2017

grilled asparagus

Neighborhood Italian:

Wilted rapini with goat cheese, chili oil and grilled bread

Arancini with ground sausage, mozzarella and San Marzano tomato

Slow cooked leg of lamb with roasted cauliflower, olives and mint

Olive oil cake with poached pears in white wine and vanilla



Summer Supper:

Watermelon “Greek” salad with cucumbers, feta and tomato vinaigrette

Grilled Monterey Bay squid with roasted Fingerling potatoes and salsa verde

Harissa and garlic rubbed Flat Iron steak with Panzanella

Chocolate and chili coated figs with sea salt



Spring’s Sprung:

Seared sea scallops with fava bean puree and fava leaf salad

Grilled asparagus with lemon, dill and goat cheese

Fennel and brown sugar pork tenderloin with baby artichokes and fennel puree

Strawberry and rhubarb tart with Meyer lemon whipped cream