on the fly.

March 17th was small and intimate – eight lovely guests gathered around the SummerWinter table to share a meal and each other’s company. The menu was inspired by that early spring feeling in the air with just a hint of Saint Paddy’s for good measure. For this event we chose not to send guests a composed menu beforehand—a true exercise in trust! The liberty of designing a menu on the fly allows more room for creative innovation to naturally play itself out. Take a look at what we served below! Please join us for our next event on April 14th. 

March Seventeenth Menu

 Toasts

Radish & Celery Root Butter

Smoked Tomato and Asparagus

Scallop, pea tendrils & carrots

Cabbage leaves, beets, and 
Windrose whole green garlic

Duck egg pasta rags

Cacio e Pepe

Duck Breast, Puntarelle, Blueberry

and herbes de provence

Cheese & black sage honey

Vanilla pound cake
with Neroli Ice Cream and citrus

Wines

Domaine Terribrune Bandol Rosé 2009

Roucaillat 2007 Languedoc

2005 Moscarello Barbera d'Alba