DINNER MENU

 -HORS D’OEUVRES-

preserved early girl tomato, caramelized onion + thyme goat cheese tartlets

 spring pea croquettes with green garlic, whipped feta + lemon zest (gf optional)

 fig marmalade + gorgonzola tartlets with caramelized onions, balsamic glaze, maldon sea salt

 lump crab cakes with remoulade + snipped chives

 blt gougeres, crispy bacon, tomatoes, + garlic aioli

 spring pea arancini with carrot top pesto + pecorino shavings

wild mushroom polenta cake, sage crema, shaved parmesan, + preserved lemons (gf) 

indian spiced sweet potato fritters with curry lime yogurt (gf) 

smoked trout + potato latkes with shaved apple slaw, crème fraiche, chives (gf)

-SALAD-

 heirloom oranges, sweet pickled fennel, and little gems salad with champagne shallot vinaigrette

 market greens + wild arugula, albion strawberries, roasted chioggia beets, + chevre goat cheese salad with balsamic vinaigrette

 butter lettuce with shaved radishes, shaved rainbow carrots, shaved asparagus, + tarragon vinaigrette

 caesar salad with country rustic croutons + parmesan shavings

 -PROTEIN-

 skillet roasted green garlic and dijon chicken with shaved fennel, apple, + parsley salad (gf)

pan braised chicken marsala with sautéed mushrooms, crispy pancetta, microgreens

 herb butter roasted salmon with braised leeks, spring onions, + lemon white wine sauce (gf)

 pan roasted market whitefish with lemon, mint, and pistachio pesto, crispy prosciutto, micro greens (MTK price)

 grilled spiced tri tip with chimichurri sauce + pickled red onion (gf)

red wine braised boneless beef short ribs with fresh horseradish + herb gremolata (gf)

 herb crusted pork loin with fennel soubise + charred spring onions (gf)

wild rice, spinach, + artichoke stuffed bell peppers with pine nut basil pesto + toasted breadcrumbs (vegan, gf optional)

-GRAINS/ STARCH-

 forager’s farro with wild mushrooms, meyer lemon marinated artichoke hearts, tender chard, ricotta salata, + walnut thyme pesto

 crispy roasted fingerling potatoes with blistered cherry tomatoes, garlic confit + fried rosemary (vegan, gf) 

baked spring pea + asparagus risotto with lemon zest + parmesan (gf)

french lentil ratatouille (vegan, gf)

 crispy herb polenta squares with fried sage + parmesan (gf)

red beet quinoa, wild arugula, chevre goat cheese, walnut + basil pesto (gf)

 orecchiette pasta with sautéed leeks, broccolini, + lemon mascarpone crema

pearl couscous, torn basil, roasted bell peppers + tomatoes, feta cheese, meyer lemon

-SIDE VEGETABLES-

grilled asparagus with green garlic, preserved lemon, + toasted breadcrumbs (vegan)

 sugar snap peas with green goddess vinaigrette (gf, vegan)

 crispy cauliflower with tahini garlic sauce (gf, vegan)

charred french green beans with lemon, herbs, + slivered almonds (gf, vegan)

honey roasted rainbow carrots with pistachio pesto + flaked sea salt (gf, vegan)

 balsamic roasted candy beets + easter egg radishes, sliced oranges, crushed hazelnuts, shallot vinaigrette

roasted broccolini with green garlic, lemon zest, + shaved parmesan (gf)

-DESSERTS-

dessert platter: assorted petite cookies + bars

 flourless chocolate torte with brandied cherry glaze (gf)

 chocolate mousse cups with raspberry puree (gf) + vanilla wafers

 individual berry crisps with honey ice cream (gf optional)

 lemon meringue tart with candied lemon peels