Our meal continued with cucumber gazpacho, a cold soup that was very refreshing, with croutons and veggie chips.
The main course was a mushroom, greens and lemon casserole cooked in parchment paper that Jimmy mistook for filo dough and took a bite of (apparently that gave the chefs a good laugh as he couldn’t resist confessing to our server).
We were each served our own portion for the dessert course, which was delivered directly on the wooden plank. Especially tasty was the lemon and lavender meringue candy made from aquafaba (the liquid from jarred or canned chickpeas).
Due to the pandemic, we’ve stopped handing a stranger our camera or phone to take a photo of us, but since our server was wearing a mask and gloves, we happily accepted her offer to take our photo.
Not only was the setting incredible, so was the food and service, far surpassing our expectations of what we had originally suspected might just be a passing fad.
The sun was just setting as we were leaving.
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