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The progression of a menu & 3 courses for $27 Inspiration: Peru & Early Spring.

It starts on Monday. Phone call from Tim at Meadowstone Farms, it's the northeast, still cold as hell and pretty much we have greens, lots and lots of greens -arugula, chard, baby beet greens. Small Axe, a little farm in VT that benefits from the Connecticut River Valley and a south facing slope has little French radishes and a beautiful spring mix. A text from a forger - last of fiddleheads! Facebook message -nettles. Another has ramps. Our herbs gardens are presenting 4 things - chives, Chinese chives, oregano shoots and mint. John, from Middle Intervale Farm brought us the last of his creamy yellow potatoes. Here goes! We hope you join us

This week's Menu 3 course $27 serving Thursday -Sunday (small changes may occur)

BEGIN choose one

Papas Rellenos crispy potatoes filled with picadillo arugula with red onion, yellow pepper & lime

Chicken Livers Peri Peri pan fried herbs, chili peppers, brandy & crusty bread

Pork Empanada with the season’s first greens

Roasted Beets with a salad of baby beet greens, the first french radishes and a nettle & mint vinaigrette

ENTREE choose one

Ceviche Halibut yellow peppers, lime, red onions, avocado, a hint of heat, sweet potatoes, corn nuts

Peruvian Spiced Roasted Chicken with roasted sweet potato and yucca puree, pan sauce finished with ramp and a quick stir fry of fiddleheads and oregano sprouts

Peruvian Seafood Stew Maine scallops, Native Shrimp, Tilapia, Halibut - rich broth of yellow peppers pe de -seafood tomatoes, hints of heat, yellow spinach rice & peas

Yellow Potato Gnocchi & crispy pork meatballs with traditional Huancaína Sauce with house made queso fresco salsa criolla + mico greens

DESSERT choose one

Coconut Rice Pudding W/Lime Gelato

Torta de Chocolate W/Manjar Blanco

And while we were in Lima we enjoyed lots and lots of Pisco Sours & Sangria. Steve will be shaking and blending. YUM!

Here are some pictures from today at Meadowstone



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