On the Farm
Heirloom tomatoes are oven-roasted with olive oil, garlic and fresh thyme. Pureed, frozen, scraped. The granité of oven-roasted heirloom tomatoes is served with shaved mozzarella and basil chiffonade .
Wine suggestion:
2008 Preston Sauvignon Blanc, Dry Creek Valley
On the Boat
A taste of fresh Maine lobster. Butter poached, and perched atop a summer squash custard, with a hollandaise made from the poaching butter. Served with not-so-succotash sautéed squash and corn.
Wine suggestion:
2007 Steele Chardonnay, DuPratt Vineyard, Mendocino RidgeOn the Four-Wheeler
Summer brings fruit from our black and red currant bushes. We generally use the former to make cassis, the latter to make a sauce which pairs well with game. In this case, grilled medallions of venison.
Wine suggestion:
2006 Ridge Lytton Springs Zin, Dry Creek ValleyThree course menu: $52.50
With a glass of each suggested wine: $78.00
Please, no substitutions.
