We started out with a plate of delectable little samplers prepared by the chef.
Another extra soon followed, a delicate Red Pepper Soup with Zambuco cream
The vegetarian menu provided two choices for each course, so we got one of each and split them. For the first course, these were the Carpaccio of Roasted Local Beets with Citrus Vinaigrette and Orange Salsa
and Our Salad of Avocado and Pink Grapefruit with Pistachio Vinaigrette
For the second course, we chickened out, so to speak, because we both wanted the Sweet Corn Risottoe with Frizzled Leeks
Having had too much wine and too much good food, I neglected to take pictures of my Wild Mushroom Napoleon, or Geneva's Fricassee of Potato Gnocchi with Cauliflower and Curried Walnuts. But the coup de grace, Geneva's Seven Deadly Sins
a sampler of seven different desserts was partnered with my Peaches Three Ways
with three little desserts featuring local peaches. And even here there was recognition of the occasion.