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Provencal Summer


Karina combines the bounty of the Northwest harvest with classic Provencal cuisine as she makes green bean and walnut salad with shallot dijon vinaigrette, tomato and summer squash gratin, seared cod with spicy mussel aioli, and tarte au citron with raspberry sauce and whipped creme fraiche. Course fee includes a choice of wine or a non-alcoholic beverage.