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Booking open for July 15th
JULY 20 - SPECIAL SUPPER EVENT
Offline Time with Lee Tilghman leetilghman.com
MARCH 18
Celebrating the Spring Equinox
Roasted Fingerling Sunchokes
Green Garlic, Anchovy, Rugbröd Breadcrumbs
Green and Watermelon Radishes
Curly Lettuces, Gribiche, Sunflower Seed
Braised Beef Tri Tip
Parsnip Purée, Roasted Carrot
Chocolate Mousse
APRIL 22
Steamed Artichoke
Lemon-Thyme Butter, Capers, Garlic Breadcrumbs
Thumbelina Carrot and Young Fennel Salad
Picked Herbs, Yogurt-Poppyseed Dressing
Cast Iron Roasted Chicken
Smashed Fingerling Potatoes, Haricots Verts
Strawberry-Rhubarb Slump
Whipped Cream
MAY 6
Carrot-Parsnip Soup
Tahini Crème Fraîche, Chives
Little Leaf Farm Lettuces
Asparagus, 9 Minute Egg, Pine Nuts
Seared Wild Salmon
Sunchokes, Ramps
Chèvre Panna Cotta
Strawberries, Balsamic Syrup
MAY 20
Asparagus and Green Garlic Soup
Beet and Carrot Salad
Orange Zest, Sumac, Backyard Herbs
Coriander Crusted Tuna
Parsnip Purée, Fiddlehead Ferns
Rhubarb Upside Down Cake
Whipped Cream
JUNE 3
Lovage Vichyssoise
pink peppercorn oil
Arugula and Endive
strawberry, tarragon, pistachio, chèvre
Yogurt-Marinated Grilled Chicken
minted basmati, roasted carrots, za’atar
Rosemary Olive Oil Cake
JULY 15
Sweet Corn Gazpacho
roasted zucchini and red peppers
Green and Yellow Wax Bean Salad
sweet corn relish, crème fraîche, anchovy
Oven-Steamed Salmon
gribiche, roasted heirloom fingerling potatoes
Strawberry Shortcake
whipped cream