First in a possibly never-recurring series

[dreda]

Over an exquisite tasting menu last night (T.W. Food - yes, you want to), our thoughts turned as they often do to future menus. Dinner was several hours, so we had a lot of time to come up with ideas. Strangely enough, we were feeling very seasonal.

So, what's on the chalkboard?

Starters:

Field greens with toasted goat cheese rounds, sautéed wild mushrooms, and chive vinaigrette

New potato and leek soup, topped with crumbled bacon and pea tendrils

Charcuterie plate

Entrées:

Half chicken, roasted on sweet spring onions; fiddleheads

Lamb roast (boneless leg) rubbed with garlic, anchovies, and parsley; haricots verts and new potatoes tossed with coarse mustard

Whole trout stuffed with ramps, parsley, carrots, and barley pilaf; hashed brussels sprouts

Asparagus and mushroom torte with fresh tomato sauce; snap peas

Spring risotto with new peas, fresh corn, and rock shrimp

Desserts:

Cheese plate

Spring berry tartlet

Profiteroles (one each blackberry, raspberry, and lemon) with creme anglais

Wine:
vin de pays red, white