Farewell to Summer Dinner

The last savory dinner of the year was a ton of work (we served the same menu three nights in a row!) and a ton of courses (TWELVE!), but everyone loved the food so much that it was more than worth it.

Here’s a much overdue photo roundup of the experience.

 First, I’d just like to state that I cooked basically this whole entire thing in THIS TINY WORKSTATION. I was so proud of my space savingness!

Complimentary White Bloody Mary

A Bloody Mary made with tomato water instead of tomato juice. Ok, ok, it’s pink.

Tomato essence, cucumber juice, vodka, lemon twist, celery stick.

Chilled lemon zucchini soup

Lemon thyme foam, lemon thyme crystals, shaved green almonds.

Amaranth and arugula salad 

Meyer lemon dressing, crystallized maple syrup, watermelon, nasturtium

Small plates:

Cipolline in agrodolce, peperonata, caponata

Making the cipolline in agrodolce with hundreds of teeny tiny cipolline onions.

House-baked Kalamata olive focaccia

Sweet potato tortelloni with cashew cheese filling

Lacinato kale olive pesto

Slow cooked eggplant with white bean cream

I love my induction stove! Cooking in a bowl!

The ever-amazing Lucy, our server, who made flashcards for each dish.

Continuing with the menu:

Plum crostata with Meyer lemon curd

Nectarine ice cream with nectarine spheres

Broken sphere!

 

Mignardises:

Pine nut cookies with rosemary

Red wine-apple ganache bonbon

 

All done!