TASTING= Olives
SKILL=Grilled Polenta

Asparagus Fritta

Grilled Polenta Cakes with Roasted Kale and Sweet Peppers

Seafood Salad

Bruschetta with Seared Beef and Black Pepper Zabaglione

Stuffed Eggplant Rolls

Bombolini with Berry Compote

TASTING= Olive oil
SKILL= Fresh fruit sorbets

Barbequed, Baby Octopus with Fava Beans and Olive Vinaigrette

Veal Chops with Local Mushrooms and White Wine Sauce

Sautéed Fiddlehead Ferns with Roasted Garlic Potatoes

Olive Oil and Orange Cake with Rhubarb Sorbet

Parmigiano-Reggiano Crisps with Goat Cheese Mousse

Crab Salad with Cucumber Jelly and Grainy Mustard Vinaigrette

Baby Lamb Chops with Cassoulet of Summer Beans

Warm Almond Cake with Rhubarb-Strawberry Ice Cream

Breaded Mozzarella and Tomatoes Brochettes

Grilled Local Striped Bass with Summer Kale and Olive Pesto

Grilled Peaches with Limoncello Ice Cream and Raspberry Coulis

Heirloom Tomato Tartar over Field Green with Basil Vinaigrette

Local Sea Scallops with Arugula Pesto

Lemon Torte with Berry Sorbet

Grilled Oysters with Chipotle Vinaigrette

Grilled Local Chicken with Rosemary and Lemon

Blueberry Frangipane Tart with Vanilla Bean Ice Cream

Yellow Tomato Gazpacho

Fillet of Beef with Potato and Eggplant Galette

Raspberry Tiramisu

Grilled Clams with Cilantro Butter

Grilled Antipasti with Gorgonzola Vinaigrette

Balsamic-Thyme Glazed Duck Breasts

Warm Chocolate Cake with Espresso Sauce

Stuffed Zucchini Blossoms

Local Summer Bouillabaisse with Basil Aioli

Honeydew and Cantaloupe Melon Sorbet with Pinole Cookies

Barbecued Oysters and Clams with Chile Vinegar Dipping Sauce

Homemade Pasta with Tomatoes, Eggplant and Ricotta

Plum Crostana with Duche du Leche Ice Cream