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
