Chilled Puree of Sweet Summer Peaches and Heirloom Tomatoes, Seasoned with Sherry Vinegar, Tarragon Oil, and Sea Salt
Grilled Pencil Asparagus and Sweat English Peas, with Mascarpone, Pecorino Romano, and Lemon Zest
Rich Four-Hour Sauce Bolognese, over Fresh Papardelle, with Shaved Vella Dry Jack, and Torn Thyme Croutons
Grilled Stewart Ranch Ribeye, over Summer Squash Ratatouille, with Parsley Oil and Micro Basil
Wild-Caught Copper River Salmon, Pan Seared Medium Rare, over Sweet Corn "Succotash," with Local Foraged Mushrooms, Red Onion, Bell Pepper, and Sherry Butter
Delicate Buttermilk Panna Cotta, Infused with Genovese Basil, with Macerated Strawberries and Raspberries
Copyright © 2019 Chef Christina Machamer - All Rights Reserved.