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 … Continue reading May 12th 2018 Spring Plate & Bottle Supper Club