By popular demand

Gazpacho recipe:
1 Quart of homemade V8
5 heirloom yellow tomatoes, chopped
5 heirloom red tomatoes, chopped (This year, I used the most amazing hybrid of cherokee purple and arkansas traveler.)
1 purple onion, finely chopped
6 lemon cucumbers, peeled, chopped
1 red or yellow bell pepper, seeded and chopped
1 T organic parsley
3 T organic basil
6 T (or so) organic cilantro
1 clove garlic, minced
Red wine, splash or so
Red wine vinegar, splash or so
1/8 cup olive oil
Half squeezed lemon
Fresh ground pepper to taste
1 teaspoon Worcestershire sauce (vegetarians, watch out for anchovies!)

August Menu

Fresh Gazpacho
Roasted Garlic Crostini
Artisan Cheese Tile
Zing Salad
Cucumber Lime Sorbet
Steelhead Trout with Asparagus and Fresh Corn
Mascarpone Berry Whip

Dinner for 2-- $225
No further available dates for August.
September Menu to be posted mid-month