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Course 1:   Wild-Caught Gulf Pickled Shrimp, Watercress, Leek Oil

Course 2:  Vietmanese Ginger-Beef with Black Somen Noodles, Basil, Mint, Peanuts, Romaine

Course 3: Toasted Coconut and Yuzu-Pineapple Trifle

Where did the menu come from? 

Summertimes sometimes offers a few moments on the sofa with a book.  How we all love these times!   So recently  this time came simulataneously with the yearning for fresh ideas...Naturally, I reach for two cookbooks... The Slanted Door (2014 James Beard Outstanding American Restaurant Winner) with Chef Charles Phan presiding at the helm in San Francisco and 2) Prune, h 

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