We are thrilled to announce our May menu today. It has been such a pleasure to play with the vegetables and flavors of the season, and now we can't wait to bring these dishes to the mouths of our guests! We tried to create lighter, more delicate flavors while still packing a lot of taste in for our guests. Let us know if you have any questions about the menu or our ingredients. Of course, changes are always made last minute, but here it is!
Asparagus and Leek soup
Asparagus and Leek soup
with Shrimp, Curried Crème Fraiche, and Dried Apricots
“Trout en Papillote”
Fresh River Trout served in individual parchment wraps
with onion, lemon, parsley, shallot butter, and white wine
Bite of Skirt Steak with a Paprika Potato Puff
Robusto-Polenta Bread with Cipollini Onion Rhubarb Compote
Basil Ravioli stuffed with fresh Sheep’s Milk Ricotta
served w Roasted Tomatoes, Garlic
topped with Shaved Pecorino with Fresh Basil
IPA and Rosemary Marinated and Butterflied Leg of Lamb
with a Mint Shallot Butter over Seasonal Ramps
Radished Baguette
Bruleed Grapefruit Wedges
Morel and Baby Arugula Salad with Elderflower Vinaigrette
Pistachio Semifreddo with Sugared Beignets
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