SUMMER SUPPER

(Mediterranean/Near East-inspired Menu)

Appetizer

Crudité platters with homemade hummus, sundried tomato-kalamata tapenade, tarragon aioli

Virgin cucumber gimlets

Salad Course

-Baby spinach with strawberries, red quinoa, crispy chickpeas, simple balsamic vinaigrette

Main

Choice of:

-Roasted chicken with grapes, garlic, sumac

-Poached salmon with meyer lemon slices, fresh dill, parsley

-Tri-tip with saffron-peach-Aleppo pepper chutney

-Za’atar-encrusted tofu with blistered cherry tomato, asparagus, sunflower seeds

Second/Sides

Choice of:

-Par-boiled and roasted new potatoes with light dusting of smoked paprika

-Cold farro with olive oil, lemon, toasted almonds

-Fattoush with little gems, garlic pita, radish, cucumber, heirloom tomato, mint, allspice vinaigrette

-Side of condiments: yogurt-mint sauce, za’atar, harissa

Third

-Watermelon and cucumber salad with basil, mint, feta, preserved lemon

Dessert

-Rosewater sponge cake with blackberry compote