2012 Spring Menu
appetizers
- grilled toast, lemony pea compote, housemade farm cheese
- pork rillettes, rhubarb mustard relish, toast
- tuna confit, baby potatoes
- endive, dilly pea salad, walnuts
- manchego cheese and romesco
- white bean puree, crudite or brown toast
- smoked potato, creme fraiche, salsa verde
- bagna cauda cauliflower rillettes
- leek and fontina flatbread
- scallion skewers, bacon aioli
- spring onion relish tea sandwiches
- brown bread, sweet butter, radishes, maldon salt
- house-cured lox, buckwheat pastry puffs, caper chimichurri
- asparagus, ham omelet, green aioli
- vegetable frittata, sour cream, herbs
- garlic-seared prawns
- minted lamb meatballs
- farm cheese and spring relish bruschetta
- brown butter polenta cakes, tomato compote
- pea and parmesan clafouti
salads
- pea vine and pea salad, with or without ham
- baby spinach, house-cured bacon, hard egg
- pickly carrot slaw, tarragon, mustard seeds
- grilled fennel, ricotta, arugula
- apple cider vinegar potato salad
- caramelized fennel panzanella, toasted almonds, sherry vinaigrette
- mustard green and sweet pea panzanella
- watercress and cucumber salad, tomato yogurt vinaigrette
- iceberg wedges, housemade buttermilk ranch, brioche croutons
- farro, roasted eggplant, pickled onion, spring greens, toasted hazelnuts
mains
- roasted chicken, spring cianfotta, poached egg
- pork belly hash, spring herbs, creme fraiche
- filet mignon, shallot custard, chives
- stewed chicken, ricotta dumplings, market greens
- pan-seared pork steaks with rhubarb compote
- brown-sugar paprika baked salmon, herbed creme fraiche
- roast pork shoulder, leek and sour cherry fricassee
- pan-roasted cod, pea and potato ragout, pea vines
- grilled flank steak, tomato-tarragon relish
- wild mushroom pasta bake
- five cheese mac and cheese
- white wine-braised chicken, buckwheat parisienne gnocchi
sweets
- rhubarb shortcake, black pepper cream
- black and white pot au creme
- black tea creme brulee
- brown butter cornmeal poundcake, lemon cream
- buttermilk sorbet
- rhubarb pie
- salted fudge brownies
- cream-and-jam trifle
- chocolate stout cake, brown sugar creme fraiche
- lemon buckwheat tartlets
- buttermilk and graham pie
Please remember: these are suggestions! Mix-and-match from our menu, or ask us to design a custom menu for you based on your preferences and budget. We love being creative.
Your quote will be based on guest count, event details and product availability.
Please contact Kristine for more details.