Spring is a season of celebrating the renewal of the majesties of the produce bursting through the long winter. We will feature these seasonal foods including fresh homemade ricotta, artichokes (learn how to clean and cook these) mouth-watering pan seared and roasted rack of lamb with a savory red wine pan sauce, and to finish off a perfect panna cotta, a light and luscious chilled dessert custard that literally translates to "cooked cream" served with fresh seasonal strawberries drizzled with the very best, syrupy Balsamic Vinegar.
Our menu includes:
- Crostini with Homemade Ricotta, Spring Peas, and fresh Mint
-Stuffed Roasted Artichokes
-Small New Potatoes with Mint in Parchment Packets (en Papilotte)
-Roasted Rack of Lamb Persillades with Red Wine Jus
-Panna Cotta with Strawberries and Balsamic Drizzle
Sunday May 17th | 4:00-7:00