Spring Fever in the Kitchen

Spring always triggers a chef's creative juices, and this year is no different. With the first signs of Spring already making their debut, Chef Carter shares some of the seasonal flavors and local ingredients that that make up the Spring Menu.

Currently, we are serving a dish featuring Braised Niman Ranch Pork Cheeks with Benton’s Bacon, Creamy Polenta, and Tomato Relish. Benton’s Country Hams is right up the road, in Monroe County, and they supply us with a delicious bacon product that is hickory smoked in an old wood stove. In this dish, the creamy polenta has a light sweetness that works beautifully with the smoky flavors of pork, and the tangy blend of relished garden tomatoes.

Also, new to the menu is Country Ham wrapped Mahi-Mahi with Anson Mills Farro Verde, Arugula, Lemon Vinaigrette and House-made Hot Sauce. We use Anson Mills Farro for its wonderful, old-time characteristics. Its nutty flavor complements the delicate fish and slightly salty ham. For a little kick, our hot sauce is made from the local farmer’s market selection of chili peppers. If you’ve saved room for dessert, we are featuring Falls Mill Cornmeal Cobbler with strawberries and Meyer lemon ice cream.

Read more about our restaurant or call for reservations today at 865-448-6000.