Let’s awaken our tastebuds with the arrival of crisp, bright and tender produce while we move away from the heavy stews and root vegetables of the long winter season. Join Chef Bill for four dishes that celebrate the spring bounty by highlighting various veggies in a variety of dishes.
We will make a light & fresh risotto primavera to start- primavera is a blend of lightly cooked mixed spring vegetables. For our main course, we will make pan-seared salmon with asparagus, accompanied by a vibrant side dish of new potatoes. To finish our spring feast, we’ll enjoy a rhubarb galette.
Menu:
- Risotto Primavera with peas, mint, shallots and lemon zest.
- Pan-Seared Salmon with a shaved asparagus salad.
- New potatoes cooked with wild onions and mushrooms
- Rhubarb Galette topped by a honey infused whipped cream.
Thu, May 21 • 6:00 pm - 8:00 pm