With Kim Baretta
Welcome springís bounty with Kim as she presents a beautiful meal that celebrates the arrival of fresh produce. Shed the mantle of winterís chill and embrace this spring-driven menu.
- Roasted Garlic and Pea Soup with Pancetta Garnish
- Phyllo and Prosciutto-Wrapped Asparagus Bundles over Spring Mix with a Roasted Red Pepper Sauce and Balsamic Vinaigrette
- Red Wine Orange and Herb Braised Lamb Shanks over Goat Cheese and Sage Mashed Potatoes
- Rhubarb and Strawberry Challah Bread Pudding
Thursday, April 17 | 6:00 - 8:30pm