The kitchen just received the first beautiful King Salmon of the season from Monterey Seafood and it will be on the menu tonight. Jonah will be serving the King Salmon with sauteed Brookside Farm fava beans, spring onions, Butterball potatoes, and a basil pesto. Jonah, Natalie, and Bob tasted the fava beans last night and agree that they are the sweetest fava beans they’ve had.
We also just received some bright organic rhubarb from Oregon which Pastry Chef, Jenny Raven, has oven-candied to preserve the color and structure of the rhubarb. Dessert will be a Napoleon of oven-candied rhubarb, homemade vanilla bean ice cream and puff pastry.
Please join us!