The first meal started with:
A Duo of Spicy Gazpacho, Basil Oil, Pickled Oysters and a Fresh Blue Point with a Cherry Mignionette
Seared Red Snapper with Sake Poached Peaches and a Kohlrabi Slaw
The meal concluded with steamed head-on Gulf Shrimp with a Black-eyed Pea puree and Tarragon pan sauce, then for dessert a Honeydew Sorbet with Blueberry Coulis (sorry, forgot to get pictures of the last two courses, too much wine methinks.)
The most recent meal:
Steamed Mussels, Tomato Broth, Chorizo, Dill
Grape Tomato, French Breakfast Radish, Thumbellina Carrots, Cucumber, Mustard Greens, Crispy Potatoes, Pimenton Aioli
Black Cod, Corn Broth, Hatch Green Chiles, Cilantro Oil
This meal ended with what might be my last Texas Peach Cobbler of the season (again, no pictures, blame the wine.)
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