15th street farm

 Chef Mitch Rappaport

🌼Hors doeures

-Gravlax, Scandinavian dill-cured salmon

-Zhoug Cilantro pesto dip

-Pickled Nopale strips

🌼Appetizer

-Salad from the farm with vinaigrette and French mushroom country pate

🌼Entrees

4 way mussels with home made wood fired baked sourdough focaccia to soak up the Juices

-Classic Mussels Mariniere, white wine onions and shallots parsley.

-Curry Mussels with coconut milk and lemor grassMussels with tomatoes, garlic shallots white wIne and herbes de provence

-Western France Mussels and, fish with butter, cream shallots leeks white wine and Cognac

-Steamed parsley potatoes

🌼Dessert

-Tarte Tatin. Famous apple caramel tartes from Normandy with Creme Chantilly edible flowers and and Jamaican cherries

-Petit fours

-Candied orange peels dipped in chocolate

Bon appetit

This menu is pescaterian and gluten free Friendly by omitting Foccacia and when requesting no puff pastry on the Tarte Tatin Please allow a 48 hrs notice