END OF SUMMER SUPPER

These four dishes are heavily technique driven and every dish is bursting with flavors to savor. It also happens to be a gluten free menu. A raw fish tartare is the first course featuring local halibut and Thai aromatics. It’s sweet, sour and spicy… The second course is a warm spinach salad with slow cooked Shitake mushrooms, Andante goat cheese and a crispy bacon-shallot vinaigrette. For the third course we’ll learn how to make these fabulous golden brown herb and potato cakes with slow cooked tomatoes (heaven) and for dessert we’ll make our own frozen whole milk yogurt flavored with honey, vanilla, fresh figs and hazelnuts.