From the Spring Garden

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