Summer in Provence Dinner at Pinot Provence

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    Summer in Provence Dinner Menu by Chef Lulu Deroun: June 24:

    Amuse Bouche:
    Dungeness crab salad, chilled summer gazpacho, cucmber relish

    First Course:
    Fresh Burrata cheese, grilled baby artichokes, mortar crushed opal basil, tomato confit.

    Second Course:Pan roasted alaskan halibut, basil emulsion, sauteed squash blossoms, grilled fingerling potatoes, fiddle head ferns, fennel and taggiasca olive salad.

    Entree:
    Cast iron seared prime rib-eye, vidalia onion pommes puree, holland asperge blanche, sauce bordelaise, brown butter roasted porcini mushrooms.

    Attended by: Teri Williams
    Best Bite: Chilled Summer Gazpacho