For a tasty first course, beets were roasted, chopped and combined with toasted pine nuts, olive oil, local goat cheese, and placed on top a crispy baguette slice.
Fresh peas were blanched, pureed, and combined with some half and half. A couple of local tomatoes, some garlic and some olive-oil-enhanced baguette croutons formed a quick panzanella salad.
Seven bucks worth of beef tenderloin (3/4 pound) was grilled, rested, and sliced. The beefy goodness rounded out the plate of veggie goodness. To finish it off, a red wine/balsamic reduction was drizzled on the plate.
On a Monday night this tasted like a million bucks.