Antipasto course- Frutti di mare: Fresh Moneterey Bay calamari, Puget Sound mussels, and East Coast scallops marinated in extra-virgin olive oil with lemon, garlic, thinly sliced red onion, and summer herbs served chilled on a bed of "skordalia" -- a Greek potato-garlic bread sauce -- along with our house-made ciabatta bruschetta topped with
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