Sedona's Mariposa Organic Kale Salad, Tofu Skewers with Harissa Yogurt Dipping Sauce
Handmade Gnocchi in Porcini Mushroom Sauce, Zucchini Bacon and Granny's Copper Pennies
Raspberry Panna Cotta
Recap from March dinners:
Pickled Shrimp and Fava Smash on Rye Toast with White Gazpacho
Prosciutto-wrapped Atlantic halibut with Sage Butter Sauce, Crispy Curry Roasted Broccoflower and Lemon Zest Capellini
Strawberry Tartlets with Breton Shortbread Crust
