A Summer Supper (for 2)

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ratatouille made with local summer squash and tomato from our friends at Chino Farm, cooked with eggplant, alliums, herbs and served with crispy polenta alongside a salad of local greens with blood orange vinaigrette. Try your ratatouille with fried eggs on top, sunny side up - it's a game changer. For dessert, chocolate olive oil cake w/ local stone fruit