Chef Yoel Cruz brings us lighter fare featuring delicious seasonal produce like carrots, spring onions and radishes.
Check out these appetizers:
Grilled marinated shrimp with lemon orzo, roasted tomato and saffron broth.
Shrimp!
A spring barley risotto with pearl barley (not Bailey–sorry, couldn’t resist), carrots, fresh green peas, fennel and spring onions, ricotta and parmesan cheeses and fresh basil.
New dinner apps feature the additions of an organic kale salad with organic gala apples, roasted baby carrots and manchego cheese, toasted almond and buttermilk dressing. Plus a seafood salad with shrimp, scallops, grilled calamari, New Zealand mussels, Boston lettuce, radishes, red onion, meyer lemon vinaigrette.
There are a few new entrees at dinner:
Roasted lobster with creamed corn, shiitake mushrooms, escarole and shellfish chili broth. Another dish from the sea is pan-seared halibut with roasted tomato and eggplant, amaranth (a super-healthy, gluten-free grain) and a mustard cream sauce.
Meat eaters like me are looking forward to the braised short ribs with wild rice, ancho chili sauce and a spring vegetable timbale.
Finally, there’s a grilled pork ribeye with fingerling potatoes with ladrons, morels, fresh peas and spring onions with a shallot au jus.
Pork and Peas, please!
Welcome to spring, everyone. I’ll update you on what’s happening with the rooftop garden shortly!
Have a great weekend!
