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.

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

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