Menu for Saturday, 5/5

by Tsai

Creole Cream Cheese and Arugula Stuffed Baby Squash

Kale, Berry, and Sunchoke Salad with Ginger Vinaigrette and Hazelnut Rice Cakes

Roasted Spring Vegetables with Wild Local Honey, Crostini, and Cheese Curds

Spiced Lentils with Lemon Chutney, Mint, and Tarragon

Mushroom Sauce with Beans, Thyme + Bread and Jasmine Rice

Garlic White Beans with Rosemary + Bread and Jasmine Rice

Strawberries with Creole Cream Cheese, Coconut, and Honey

Thyme Lemon Champagne Cocktail

Ginger Bourbon Cooler

Herbal Lemonade

fruits, vegetables, and herbs from Crescent City Farmer’s Market, Hollygrove Farm and Market, City Park, and Lili and Miles’s Garden

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