Spring in Maine is a pretty big deal. Hopefully the snow is gone and our gardens are beginning to produce some Spring bounty. I will take advantage of this local produce and have created a menu that reflects the season.
Menu:
- Seared Sea Scallops with Spring Pea Cream and Smoked Salmon
- Baby Spring Greens with a Strawberry-Chive Dressing and Radishes
- Grilled Salmon Niçoise with Fiddlehead Ferns and Spring Asparagus
- Spring Rhubarb Crème Brûlée with a Lemon Madeleine