April 13, 2020


Squash Salad
Summer squash
Fresh mint
House vinaigrette (recipe follows)

Parmesan cheese


House Vinaigrette
¼ cup Red Barrel Aged Wine Vinegar
1 tablespoon whole grain mustard
2 teaspoons minced garlic
2 teaspoons minced shallot
1½ teaspoons fresh lemon juice
1 cup Garlic Olive Oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper


Thinly slice some squash. Toss it with slivers of fresh mint and house vinaigrette. Then top with toasted almonds and freshly grated parmesan cheese.

House Vinaigrette
Combine Red Barrel Aged Wine Vinegar, mustard, garlic, shallots, and lemon juice in a food processor or blender; blend thoroughly.
Gradually add Garlic Olive Oil while machine is running. The mixture should emulsify into a relatively thick consistency.
Season with salt and pepper.

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