Spring Sample Menu
These are just examples of what your menu could include based on the season. Your menu is by no means limited to these items. After learning about each client’s tastes, we customize your menu specifically for you.
Hors d’oeuvres
Gougères - Tuscan ham & Vermont cheddar
Bundle of Baby Vegetables - citrus vinaigrette
Potato Blini - crème fraîche, caviar, chive
English Pea Soup - lemon cream, mint
Spring Vegetable Parfait - asparagus, peas, lemon, mascarpone
Wild Mushroom Crostini - goat cheese, scallion, aged balsamic
Fresh Ricotta Dumplings - spring onion, truffle
Braised Lamb Turnover - Moroccan spices, currants, phyllo
Beef Negimaki - scallion, asparagus, tamari
Starters
Beet Salad - whipped chèvre, toasted walnuts, sherry vinaigrette
Charred Asparagus Salad - pecorino, baby arugula, prosciutto, 6 minute egg
Baby Farm Greens Salad - pickled cherries, pistachio, feta
Burrata with Roasted Carrots - pesto, country bread
Parisian Gnocchi - fine herbs, gruyere
Entrées
Pan Roasted Halibut - sweet pea, golden chanterelles, asparagus
Pan Seared Scallop - parsley purée, toasted almonds, baby Hakuri turnips
Ricotta and Spring Pea Ravioli - prosciutto, pea shoots, parmesan
Herb Marinated Gionnone Farm Chicken - buttered baby vegetables, white wine jus, thyme
Honey Glazed Duck Breast - spring ramps, pickled cherries, potato puree
Grilled Hanger Steak - sauce verte, pickled red onion, roasted new potatoes
Braised Short Ribs - spring dug parsnip puree, glazed carrots, horseradish
Cheese
Marinated Vermont Goat Cheese - Saltbox Farm honey, fava beans
Desserts
Almond Milk Panna Cotta - cherry compote
Strawberry Rhubarb Tartlets - chantilly
Mixed Berry Cobbler - crème fraiche, brown butter crumble
Mini Pavlova - fresh berries, vanilla meringue
Double Chocolate Whoopie Pies