Spring Inspired Plated Menu

Feta and Dried Apricot Mini Tarts

on Crostini

Baby Greens with Strawberries, Chevre Crumbles, Slivered Almonds,And a Housemade Champagne Vinaigrette
 

from "The Bread Store", served with butter

with Brown Butter, Lemon-Thyme Fingerling Potatoes and Garlicky Green Beans 

with Meyer Lemon Aioli, Portuguese Smashed Red Potatoes and Roasted Cauliflower 

with Brown Rice Pilaf and Grilled Asparagus 

Spring Vegetable and Oyster Mushroom Stew with Pastry Top