Asparagus, Peas, Fiddleheads, Radish and Arugula with Great Hill Blue Cheese, Herbed Yogurt Dressing and Course Crumb Crunch.
New Jersey Asparagus Soup with Parmigiano Reggiano, Red Chili Flakes and EVOO.
I chose the soup and my goodness, it was amazing. They pureed it perfectly as it still had some great texture and small pieces of asparagus. I think they need to add garlic in the description as I am now able to ward off vampires..while smiling ear to ear thanks to this soup.
Seared Atlantic Golden Tilefish with Organic Potatoes, Fiddleheads, Wild Ramps, Cilantro, Curried Potato Broth and Minted Carrot Salad
Seared Misty Knoll Farms Chicken Breast with Red Fire Farm’s Spring Dug Parsnip Manicotti, Shaved Fennel, Orange Segments, Arugula, Parmigiano Reggiano, Garlicky Chicken Jus and Hazelnut Crunch
Chinese Box Full of Crisp Fried Mustard Glazed Tofu, Asparagus, Gingered Vegetable – Cashew Salad and Organic Brown Rice
I chose the tilefish as I have been wanting to it for a long time and it was well worth the wait. I am one who prefers a lighter texture and flavor in my fish and this fits the bill. The fish was cooked perfectly and no single flavor over powered the other. The chef Incorporated the yogurt into the minted carrot salad
Stonyfield Organic Yogurt with Balsamic – Basil Glazed Strawberries
All I can say is that I am going to do my best to replicate this dessert. When the chef came out, I asked him about the topping, assuming it was made with the Yogurt. However, I was surprised that it was the tart where he Incorporated the yogurt not the topping. This tart was truly amazing and the perfect consistency.