An Evening of Spring Vegetables

Thursday, May 16, 2019

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To Share:

Roasted & Raw Radishes, Tahini & Stinging Nettle Za’atar

Almond-Hazelnut Romesco Sauce & Grilled Alliums

Michael’s Delicious Sourdough, Grilled & Rubbed with Green Garlic

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A Salad of Gem Lettuce Wedges, Shaved Raw Fennel, Celeriac, Buttermilk, Tender Herbs & Pistachio Breadcrumbs

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Shredded Cabbage, Roasted & Raw Beets, Mizuna, Many Seeds, Walnuts, Sheep’s Milk Cheese & Cilantro

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Black Morels, Asparagus & a Poached Egg with Twice Cooked Potato, Sorrel & Ramp Borani & Preserved Lemon-Pine Nut Brown Butter

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Turnip Green Ravioli, Whole Roasted Turnips & Artichokes with Green Garlic-Parmigiano Broth, Scarlet Runner Beans & Harissa Oil

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Rhubarb Crostada with Elderflower-Yogurt Sorbet & Dukkah

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Wild Mint-Chip Ice Cream with Chocolate Chip Shortbread