Wednesday, May 20, 2009

Spring Vegetable Platter


Here was my favorite dish from this seasons ever changing spring menus

Roasted Sunchokes, fiddlehead ferns, baby thumbolina carrots, ramp stems, beets, tossed in a green almond & yogurt dressing. Finished with pea shoots tossed in Las Brisas Extra Virgin Olive Oil.

Next week we release Small Plates Spring Menu # 4

Plancha Seared Maine Scallops….$16
morel sauce, asparagus, brandy “pillow”

Lobster Bisque…..$12
chorizo, crispy potato

Shaved Asparagus Salad….$10
red ribbon sorrel, jamon Serrano, fiddlehead tomme , caper vinigerette

Wild Mushroom Tortellini….$12
fava beans, almond mascarpone sauce, coffee bean oil

Chesapeake Bay Soft Shell Crab….$18
pickled ramps, baby leeks, rioja & honey braised cipollini

Braised Pork Belly….$14
spring pea puree, pea green & ginger salad

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