By Great Performances
SPRINGING AHEAD
It may still be winter, but we’re already thinking ahead to warmer days and the deliciousness it brings. From asparagus through zucchini, spring and summer months are filled with the bounty from our own Katchkie Farm and from our partners’ farms. Our chefs have been planning and we’re delighted to share our upcoming menu with you. We’re especially thrilled with the number of plant-forward dishes including our Vegetarian Asparagus Tartlet and Carrot Masala Tart (a huge crowd-pleaser) and our Vegan Cauliflower Steak Au Poivre which is sure to tempt even the most jaded palate.
Entrée
Beef Filet – vegetable bouquet, spinach pomme puree, shallot red wine soubise (GF, NF)
Cauliflower Steak Au Poivre – vegan demi sauce, ratatouille, cauliflower puree (Vegan, GF, NF)
Garnet Yam – summer vegetable stew, herb salad, pan jus (Vegan, GF, NF)
Roast Chicken with Asparagus Two Ways – potato rosti, natural jus (GF, NF)
Striped Bass and Rhubarb Slaw – seared stripe bass, rhubarb and endive slaw, celery root puree (DF, GF, NF)
Key: DF = Dairy Free, GF = Gluten Free, NF = Nut Free, Veg = Vegetarian
Photo Credit: ©Chip Klose