Introducing Our Spring/Summer 2020 Menu

By Great Performances


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.

Hors D’Oeuvres

Asparagus Tartlet – whipped ricotta cheese, lemon, olive oil (Veg, NF)

Chicken Sausage Corn Muffin – pico de gallo, poblano cream (NF)

Pepper Seared Tuna – potato crisp, black olive tapenade (GF, NF)

First Course

Carrot Masala Tart – asian pear, sherry gastrique (Veg, NF)

Burrata and Rhubarb – strawberries, peaches, chioggia beats, pickled shallots, basil, olive oil (Veg, GF, NF)

New York Elote – roast corn, cucumber, tomato, chilies, cotija cheese, lime, greens (Veg, NF)


 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