The next several days I’ll post menus I’ve created. At the end of the series I’ll clue you in as to why.
Course one // Insalata Caprese [local heirloom tomatoes, fresh mozzarella, organic fresh basil, organic california olive oil]
Course two // Goat cheese ravioli with tomato cream sauce [organic tomatoes, cream] / Parmigiano Reggiano / crusty bread
Course three // Chilled Red Berry soup [Raspberries, blackberries, blueberries, cream, Triple Sec]