We hosted two open Home Restaurants last weekend. Great guests, lots of fun and such a fabulous variety of spring ingredients. We had a few vegans join us, the ingredients in the parenthesis were for them.

For those of you who joined us thank you and hope to see you again very soon!

PASSING

Scallop Rhubard Chervil (Giant Lima Bean), Soft Shell Sorrel Avocado (Sweet Potato), Flat Iron Horse Radish (Shiitake), Asparagus with Leek, Raw Beet Noodles Johnny Jump Ups Walnuts, Egg Bacon Chives Cabbage (Polenta)

(Gerard Boulay) Sancerre ROSE 2012/ Lemon Balm Vodka Cocktail

SEATED

Fava Bean, Arugula, Artichoke, Fennel, Preserved Lemons, Green Olives, Parsley

(Dominique Piron) Morgon Cotes du Py 2010

Ramps, Fiddlehead, Bamboo, Sesame Seeds, Black Rice, Vietnamese Cilantro, Ginger, Baby Collard Greens

(Grange Tiphaine) Montlouis "Clef de Sol" Blanc 2011

Wood Grilled Chicken Thigh, Morels, Rapini, Basil Olive Oil Mash Potatoes (Quinoa, Red Lentils)

(Prudhon) St. Aubin Rouge 1er "Les Frionnes" 2009

Oma Cheese and Walnut Cracker

Strawberry Frangipane Tart, Frozen Lavender and Lemon Balm

(Pierre Paillard) Brut Champagne Bouzy Grand Cru NV