Table set and ready to go
Painted matchbooks as placecards
Everyone sitting down for our antipasto first course: marinated mushrooms, roasted bell peppers with basil, thyme-infused olives, toasted salted cashews, and crostini.
Second course: Broiled zucchini fresh from the farmers market, with arugula, balsamic reduction, and shaved parmesan.
Main course: handmade pasta with sugar peas, snap peas, asparagus, basil, and morel butter sauce. Vegetables from the farmers market, eggs from a local farm.
What remained of our rosemary focaccia
Dessert: tiramisu cake with buttermilk vanilla cake layers, each brushed with espresso syrup, then layered with bittersweet chocolate soft ganache and sweetened mascarpone filling, served with strawberries and chocolate shavings.
Vegan dessert: raw mixed berry vegan cheesecake, made with fresh berries from the farmers market