Dinner with Derek Stevens

May 13, 2008

Hors de oeuvre

local morels, Gruyere biscuit, chive blossoms

Elysian Fields Farm merguez, chickpea flat bread, preserved lemon

pork taco, tomatillo-braised local pork, house-made tortilla, goat cheese

smoked Pennsylvania duck, thyme-black pepper brioche, rhubarb butter

 Soup au Pistou

braised Pennsylvania rabbit, morels, English peas, ramp pesto

Grilled Local Asparagus

mizuna, tasso ham, spring onions, artichoke vinaigrette, Pleasant Ridge Reserve

Wild Alaskan Salmon

morels, golden beet coulis, brioche

Elysian Fields Farm Lamb

Anson mills white corn grits, pea tendrils, lamb bacon, garlic scape jus

Rhubarb Sundae

white chocolate shortcake, rhubarb & crème fraiche ice creams, rhubarb chantilly, strawberries, cocoa nibs

Executive Chef Derek Stevens

Pastry Chef Ericka Idler