Celebrating Spring and Mother’s Day, 26 guests enjoyed our 5 course Plate & Bottle Spring Supper Club. Companion bread for the table, caramelized carrot soup with hazelnut, tarragon creme fraiche and olive oil was followed by asparagus with truffled asparagus puree, balsamic reduction, poached egg, parmesan and prosciutto crisps. Next, little gems were drizzled with a creamy herb dressing featuring basil, tarragon, chives and dill, and then dusted with a garlic bread crumble. Our lamb dish was lamb shank slow cooked and pressed with coriander, cumin and lavender, butter beans with baby vegetables, lamb rack gently poached in olive oil. Orange and thyme granita palate cleanser and last but not least, strawberry semifreddo with strawberry rhubarb compote and graham cracker streusel. Lots of lively conversation and great bottles were had….and, of course, our own Plate & Bottle butter cookies. We love springtime, a season of renewal and a promise of more to come…check back for our next popup this summer and see how summer will inspire us!
Plate & Bottle
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