Passed Hors DíOeuvres
Tiny Native Morel Mushroom and Wild Leek Tartlets.
Native Garlic Scape Pesto on Crostini with lemon, olive oil and shaved Brindisi cheese.
Rice Paper Spring Rolls with Noodles, Mango, Mint and Spicy Peanut Sauce.
Plated First Course
Spring Bowl of Green: Peas, Sorrel and Leeks with Chive Oil and Lemon Creme Fraiche, Pansy Garnish.
Moroccan Spice-Grilled Rack of Lamb Tomato-Mint Chutney Spiced Couscous with Pistachios and Crispy Shallots SautÈed Native Asparagus Tips.
Equinox Farms Baby Salad Greens and White Balsamic Vinaigrette with Dried Cranberries, Spiced Pecans, Grilled Bread, Talleggio Cheese.
Individual Angel Food Cakes with Dark Chocolate Drizzle, Local Strawberries and Whipped Cream.