Watercress and Prosciutto Salad in Melon Bowls
Fig, Feta, Balsamic and Mint Appetizer
Marinated Tomato Pasta with Fried Garlic
Antoine’s Oyster Stew
Raw Oysters with Asian Pear Mignonette
Classic Deviled Eggs with Fresh Herbs
Crab Tacos with Pickled Jicama “Tortillas”
Creamy Cod Stew with Fennel and Green Beans
Millionaire’s Bacon from Brewery Gulch Inn
Savory Cherry Relish with Sweet Onions
Stuffed Apricots with Cream Cheese, Pistachios, Chives and Balsamic Reduction
Baby Zucchini Salad with Yellow Bell Pepper, Green Onions and Basil
