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.
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
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
Pine nut cookies with rosemary
Red wine-apple ganache bonbon