Welcome Chef Anne Gallager and spring with a Fresh Green Soup ( Local , greens with stinging nettles ) our own home made Rosemary Focaccia , and Halibut Provencal on a bed of polenta . A salad of Field Greens with panko crusted Goat Cheese , Roasted Beets , and a Lemon Miso Vinaigrette will accompany the main course. For Dessert we will make a fresh Lemon Moose layered with Filo and garnished with Berries. Our all hands on class is timed to be completed with time to dine on our creation and answer any questions you might have .
Class size limited to 10 participants
Class runs from 6:00-9:00 p.m.
Cost $75/per person