April Seasonal Menu

Rocket Arugula Salad
with pear tomatoes and aged balsamic dressing

Spinach and Gruyere Tart

Sweet Peas
with mint and white truffle oil

Herb Roasted Artichoke
served with Yukon gold potatoes

Pan Seared Whole Spring Chicken
fricase of wild mushrooms and asparagus

Homemade Rhubarb Pie