Sunday, August 5
Five Cheese Lasagna with Wood Oven Garlic Bread and Green Salad with Summer Ratatouille Vinaigrette
This week's Sunday Supper is one of my family favorites: four cheese lasagna.
The secret to making a great lasagna is using the freshest, highest quality ingredients you can find. We make our sauce by simmering local Flamingo Ridge tomatoes with ground beef and pork, fresh basil and a few other special Italian herbs and spices. We layer the sauce with a blend of four cheeses (Parmesan, ricotta, mozzarella, Pecorino and fontina) and fresh pasta sheets, then bake it until the top layer is bubbly and golden brown. You can't have lasagna without garlic bread so Eric's is baking up a batch from scratch to serve on the side.
First course is a mixed green salad with greens from April Joy Farm tossed in a summer ratatouille vinaigrette.
$20 per person
Served family style
Supper starts at 4 p.m.
Call 360-828-7911 for reservations
Summer Preserving at Lapellah
August brings an abundance and variety of local fruits and vegetables. We are busy canning, pickling and preserving this summer produce to enjoy year round.
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