Summer herbs are the star of each course in this week's Chef’s Tasting! This fully vegetarian menu looks to give you a feeling of comfort in familiar food items while accentuating the herbs we chose for each course.
Note: This menu can also be vegan-friendly by removing the white chocolate from the fourth course — please don't hesitate to ask!
First Course — Thyme
Roasted Fingerling Potatoes with Fresh Thyme and Caramelized Onions
Second Course —
Local Greens, Pickled Onions, Fried Shallots, Roasted Corn with a Lavender Dressing
Third Course — Lemongrass
Yellow Curry, Coconut Milk, Bell Peppers, Onions, Peas, Bamboo Shoots and Lemongrass Brown Rice
Fourth Course —
Basil Gelee, Hazelnut Brittle, White Chocolate, Mint Foam