chef made ravioli filled with a melange of wild wild mushrooms - foraged ourselves. this would mostly be our hen o'the woods find from the fall. (ravioli had been frozen, but homemade nonetheless). these little creatures were served with a puttanesca fantasy: capers, kalamatas, 'maters (canned). Served with a fiendishly good & garlicky bed of steamed SPINACH!! oh the garlic slivers were like candied crunchies; and yes I am currently feeling that cotton mouth...love it!
and that salad! the last (sniff sniff) of the week's baby lettuce, cabbage base. some slivered carrots, slices of radish, cauliflower, the famed aquacate (is it me, or have avocados been favorably priced this year?). what else, oh surprise, a half of a hard boiled egg (yes: from our CSA - thanks George!). THe Chef's blend oil & vinegar (balsamic tonight) dressed this lovely bowl.
Satisfied? yes. Spoiled? most definitely.
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