The Spring Pea & Mint Risotto
A vibrant celebration of the season’s first harvest. This creamy, slow-stirred Arborio rice is infused with a delicate sweet pea purée and finished with hand-torn garden mint and lemon zest. Topped with butter-poached snap peas, shaved Pecorino Romano, and a drizzle of cold-pressed olive oil, it is a bright, herbaceous dish that captures the essence of a spring morning.
Herb-Crusted Wild Salmon
A lighter, seasonal take on our classic proteins. Sustainably sourced wild salmon is topped with a crisp crust of parsley, chive, and tarragon, then pan-seared to a buttery finish. It rests on a bed of warm fingerling potatoes and tender, flame-grilled broccolini, served with a side of zesty citrus-dill beurre blanc. It’s an elegant, nutrient-dense entrée that feels both indulgent and refreshing.
The Heirloom Strawberry & Burrata Salad
The perfect transitional plate. Creamy, artisanal Burrata cheese is paired with sun-ripened heirloom strawberries and crisp snap peas over a bed of wild arugula. Finished with toasted pistachios for crunch and a drizzle of aged balsamic reduction and honey, this salad offers a masterful balance of creamy, tart, and sweet-a “fan-favorite” in the making for the warmer months.