We host dinners at our Home Restaurant for personal and business. This was a holiday weekend rehearsal dinner–– Saturday night we cooked and Sunday we did wedding flowers. It was a privilege and pleasure to share in the celebration!

PASSING- Shishito Peppers, Cipolline and Balsamic, Purple Potato with Rhubarb Ketchup, Scallop on Kohlrabi with Pickled Ginger, Salmon on Cucumber with Chive, Chateau Les Valentines Cotes du Provence ROSE 2017 and Lemon Verbena Vodka Cocktail

SEATED

Chanterelle, French Bean, Roasted Beets and Leek Salad, Sesame Bread, Daniel-Etienne DeFaix Chablis "Vielles Vignes" 2013

Halibut with Tomato, Eggplant, Late Summer Squash, Chard, and Basil, 48 Hour Bread, Chateau Moulin de Tricot Margaux 2013

Pleasant Ridge Reserve Cheese and Cracker

Chocolate Cake with Coconut Cream and Fig, Pierre Paillard Champagne Bouzy Grand Cru 'Les Terres Roses' ROSÉ NV

DESSERT BITES- Hazelnut Macaroon, Oatmeal Lemon and Thyme Drop, Charcoal Sesame

A dear friend and talented photographer Abby Greenawalt documented.