Photo Martin-Lane Cochran I was excited to cook last night, local ingredients are abundant– chard, string beans, tomatoes, sprouts and herbs all came from our own garden... We hosted a great group of all first time Home Restaurant guests. Looking forward to the next!

Passing

Scrambled Egg with Sorrel

Cold Spicy Melon Soup with Grain Yogurt and Thyme

Beef Bresaola with Fennel and Herbs

Sea Scallop on Corncake with Malabar Spinach Sprouts

Roasted Baby Beet and Greens with Balsamic and Basil

Lemon Balm Vodka Martini

(Domaine Brazilier) Coteaux du Vendemois Rose 2010

Seated

Soft Shell Crab with Corn, Tomato, Sweet Potato and Red Onion

Oatmeal Sorghum Syrup Bread

(Casa de Mouraz) Vinho Verde Biotite-Mica 2010

Butter Lettuce Salad with Stuffed Squash Blossom, Baby Zucchini, Carrot and Roasted Squash Blossom Vinagrette

48 Hour Farm Bread

(Domaine des Roy) Touraine ROUGE “Les Linottes” 2009

Whitmore Farm Lamb Loin and Sausage with Fava Beans, Peas, String Beans, Chard, Roasted Potato and Fig

Roasted Garlic Spelt Foccacia

(Domaine du Gour de Chaule) Gigondas “Tradition” 2005

Dorset Cheese and Walnut Cracker

Pistachio Torte with Frozen Lavender, Peaches and Black Raspberries

(Caves Jean Bourdy) Cremant du Jura Brut NV

Bites: Chocolate Beet Cake, Chocolate Chip Macadamia Nut Drops and Sweet Cherries

Take Home: Rosemary Walnut Bread and Coconut Macaroons