SPRING MENU NOTES

Spring is a time for new beginnings. Produce is truly alive and bursting with flavour, exciting the palate after a period of winter hibernation. The County is generally a few weeks behind, so even late May can sometimes be challenging for our local farms to supply us with all the flavours we have grown to expect at this time. Often we rely on our neighbours in Niagara to help fill our plates with all the joys of Spring, and our winter stores to supplement us.

On your menus you will typically find asparagus, rhubarb, sweet peas, fava beans, radish, spicy tender greens from the mustard family, wild leeks, morels and of course strawberries. We often associate flavours of maple and spruce with the fall but really the maple syrup from that season is the freshest in May and the tips of evergreens are still tender and delicate as they haven’t developed their protective coating of resin yet.

Sweet pea falafel

with sunflower, mint, and lime

Fava beans
with feta, preserved lemon and coriander seed

Chilled asparagus
with rhubarb curd, black olive caramel, toasted rye crumbs

Ember grilled harissa chicken kebab
with grilled radish and tahini

Strawberry pavlova