Menu:
Crispy, Tempura Squash Blossoms filled with homemade ricotta.
Caramelized Zucchini with sauce vierge.
Southwestern Corn Tart with chile-lime crema, summer salsa.
Jumbo Lump Crab Cakes with lemon-dill tartar sauce.
Adult Ice Cream Sandwiches made with farmstand peach-bourbon vanilla ice cream/Ginger Molasses cookie.
All courses paired with beers from Brewmaster/husband Mark Thompson.