Next Supper menu draft
April 28th, 5 p.m.
amuse bouche 1
Roasted local asparagus with boiled egg
lemon vinaigrette, pinenut, shaved parmesan, parsley celery, shaved asparagus
amuse bouche 2
Smoked NC Trout, horseradish citrus cream, strawberry, pumpernickel
1st
Linguine
roasted mushrooms, pickled red onion, tarragon mustard butter broth
2nd
Peas shoots and mixed green salad
green peas, butter peas, shaved onion, lemon tahini dressing
3rd
Lamb meatball
fennel, leeks, tomatoes, white beans
4th
Strawberry shortcake
mint, basil, lemon curd