Delicious new spring dishes to delight you

It’s finally happened—spring! Which means Chef Greg Staerkel is now serving some new, mouth-watering, spring dishes. Have a look at the incredible bounty below. Not to be outdone, Pastry Chef Natalie Harkness, is making dessert as irresistible as ever. Check out the highlights from our dinner menu, below.

Beer Braised Beef Short Ribs with Pearl Onions, Baby Carrots, Hen of the Woods Mushrooms, photo by John Valls

 

Starters

Potato Leek Soup with Bacon and Scallion    9

Salads

Arugula with Breakfast Radish, Spring Peas, Carrots, Baby Beets and Lemon Vinaigrette

Arugula with Breakfast Radish, Spring Peas, Carrots, Baby Beets and Lemon Vinaigrette    13

Spinach with Roasted Red Peppers, Bacon, Pickled Onion, Croutons and Maple-Balsamic Vinaigrette    13*

Entrees

Pork Roulade with Charred Fennel, Caramelized Onions, Poblano Peppers, Roasted New Potatoes and Pickled Mustard Seed Pork Jus

Baked Mac and Cheese with Melted Leeks, English Peas, Baby Kale and Pancetta Bread Crumbs    19

Pork Roulade with Charred Fennel, Caramelized Onions, Poblano Peppers, Roasted New Potatoes and Pickled Mustard Seed Pork Jus    28

Beer Braised Beef Short Ribs with Pearl Onions, Baby Carrots, Hen of the Woods Mushrooms    27

Spring Risotto with Spring Peas, Leeks, Lemon Zest, Parmesan and Mint    22

Dessert

Rhubarb Tarte Tatin

Strawberry Almond Upside Down Cake with Crème Fraîche Ice Cream    8

Toasted Coconut Cheesecake with Mango Gelee and Pistachio Macaron Crust    8

Rhubarb Tarte Tatin with Vanilla Bean Ice Cream and Cinnamon Streusel Crumble    9

Crème Brûlée Trio with Vanilla Bean, Lemon Poppy Seed and Lavender    9

Flourless Chocolate Porter Cake with Marshmallow Mousse and Smoked Carmel Corn    9

Chef: Greg Staerkel
Pastry Chef: Natalie Harkness

Photographer: John Valls

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness