Ebb & Flow
ROCKAWAY BEACH, OREGON | SEPTEMBER 2016
A Supper celebrated with the abundance of both land and sea, as summer came to an end.
Fruits bursting with juice and sweetness. Courses awash in piquant pepper seasonings. Briny flavors soaking deep into crisp summer vegetables.
We experienced the richness in food, company and scenery; dining near our reflection as we basked in the warmth of the late summer sun.
MENU
| APERITIVO |
grilled shrimp with garlic and preserved lemon butter
smoked deep sea tomato jam & goat cheese tart
with meyer lemon oil
+
salty martini
sea bean infused aviation gin or volstead vodka, dry vermouth
& lavender bitters
| SARDINHAS ASSADAS |
grilled fresh sardines with chopped green herb salsa, fennel,
arugula & charred lemon
| SALADA DE ATUM |
tuna salad with chickpeas, egg, green beans, tomatoes,
cucumbers & olives
| CALDEIRADA DE MARISCO |
Portuguese seafood stew with clams, cod & potatoes,
served with bacalhau toasts
| TOUCINHO DE CEU |
almond custard cake with lemon zest
+
kaffe punch
house spirits coffee liqueur, krogstad aquavit, rootbeer, lemon oil, tea cream
