There’s something about spring that makes us think farmhouse. Long tables. Large platters. Food meant to be passed, not plated.
So we’re running with it.
This is the second dinner in our Spring Farmhouse series. The same communal format and spirit of abundance, built around a new set of dishes and a different roast at the center.
On the Table at Arrival
Grilled sourdough with cultured butter, chives, and flaky salt
Radishes with sea salt
Wave 1
Shaved fennel and spring pea salad with pickled shallot, lemon crème fraîche, and mint
Roasted asparagus with morels, fava beans, and chardonnay butter
Jammy eggs with olive oil, flaky salt, and herbs
Baby lettuces with yogurt goddess dressing
Wave 2
Frenched pork rack with herb and green garlic crust
Smashed fingerling potatoes roasted with fennel and onion
Pan drippings finished with light pork jus and sherry vinegar
Braised leeks with olive oil and thyme
Roasted spring cabbage with brown butter and cracked pepper
Barley with parsley, chive, and lemon
Butter lettuce, lightly dressed, meant to catch the sauce
Beverages will be available for purchase throughout the event.