09/26/2026
This Saturday we have a wonderful dinner! A crunchy seasonal salad followed by the slightly softer textures of wild caught salmon filleted with spinach, local blue potatoes and bearnaise sauce by Angelo Tolfa . And a coconut pound cake topped with fresh whipped cream fresh blackberries and a mixed berry compote by 👩🍳Kendra Eyman 🤤🤤🤤🤤 Hope to see you soon!