cooking and baking farm-to-table



This Spring…

Start off with a cheesy asparagus tart, both scrumptious and light. Proceed to a main course of sole meunière, delicate dover sole pan-fried and topped with a lemon-butter sauce. Finish the meal with light and airy chocolate crepes with whipped cream and fresh raspberries. 

Try a creamy soup of puréed asparagus, highlighting the best of the season. Serve apricot glazed, baked chicken as an entrée, then polish off the meal with a sweet and juicy strawberry galette.