Early Spring Long Lunch Menu

This winter’s late snow pack was lighter than in recent years. Despite a sprint through a few plumbing-busting-negative-15-degree-nights, we didn’t see a lot of snow stick around for very long. Spring now seems to be ardently and radically conflicted as to why it is here.

April’s long lunch menu is going to leave some wiggle room in the prep schedule to allow for spontaneous sun breaks in the garden and rainy afternoons building a stock strong enough to push the roux forward without leading the flavor.

At the table, we’re talking flowers and botanicals and no doubt one of us will be on the computer. A single utensil meal will be easier to linger over and it’ll likely be the last gumbo I make for a few months. The sides are designed to pep up the flavor. Individuals can go with light bright flavors or sink into some comforting, melty notes found in gravy and cheese sauce.

Tuesday afternoon Lime Tequila Balls are like rum balls but with a touch of lime tequila and garnished with orange mint.

April’s Late Lunch Menu

Gumbo : Made with complex gluten free and vegan soup base with a dark roux, okra, seasonal vegetables

Shredded soy sauce chicken : add it to the gumbo or skip the gumbo and just have rice.

Rice : Lives for gumbo and soy sauce chicken.

Mac and Cheese

Shredded over wintered cabbage dressed in herbs and lemon | Spicy brined Napa cabbage | Green onions | Hot Sauce

Nasturtiums and Pea Vine micros | GF Tamari, lemon, tahini dressing | Mustard Vinaigrette | Caesar

Cornbread

Tuesday Afternoon Lime Tequila Balls