Dinner Shows • Classes • Catering • Culinary Shop
EVOO Cooking School


Here is our new August menu with a quick DNA analysis, or as Lenore says, what made you think of putting these together.
Risotto with Grilled cream corn, Fines herb crab salad and mixed micro greens WINE:Saginaw Pinot Gris
Hot Smoked Salmon with Pepper Jam and Fingerling Potatoes, Chives and Quail egg Dressing WINE:Highway 12 Syrah
Pan Seared Duck Breast with Shaved Backyard Apples, Cannellini Beans and Wild garlic WINE: Zerba Z Blend
Nectarine upside down cake with amaretto cream and smoky almond brittle Caffe Umbria coffee