Farm to table Mediterranean Dinner

A vibrant spring menu rooted in French and Mediterranean traditions, built around bold, honest flavors and seasonal ingredients.

The meal begins with a chilled pea and herb soup—English peas blended with parsley, dill, yogurt, and green garlic—smooth, bright, and deeply fresh.

For protein, you can choose between Crispy chicken thighs that are finished with a lively lemon–garlic sauce, balancing richness with acidity, OR slow-braised beef offers a deeper, comforting option, served over a silky root vegetable mash. Leek patties bring a delicate sweetness and crisp edge, paired with asparagus dressed in a sharp Dijon vinaigrette for contrast and lift. A nutty bulgur salad ties the plate together with texture and freshness.

To finish, a gluten-free olive oil cake—moist and fragrant—is served with ripe strawberries and a light yogurt cream, keeping dessert refined and not overly sweet.

Bring your own wine, recommended pairings:

Crisp white like Assyrtiko or Sauvignon Blanc
Light red like Pinot Noir (slightly chilled)
Sparkling water with citrus + herbs for non-alcoholic