You are here

Chef's Table: Tastes of Spring

Chef's Table: Tastes of Spring

Join us for a celebration of spring with a delicious, four-course feast in the Millstone Café, featuring a menu of fresh, locally sourced, and seasonally inspired flavors.

Awaken your palette with the tender first cuttings of asparagus as you sip and savor a roasted asparagus soup with spring herb gremolata. Delight in a selection of earthy and vibrant small plate offerings, including ricotta gnudi with salami toscana, asparagus and pea tendrils; a rustic swiss chard galette with chevre, ramps, pickled enoki, sorrel pesto and a quail egg; and a tasty heirloom carrot salad with colorful pops of favas, foraged greens, radish, almonds, red currants and Meyer lemon yogurt. Indulge in a mouthwatering main course of lamb breast roulade and spring greens, with a side of fennel chutney and creamy polenta. End the night on a sweet note with a refreshing strawberry-rhubarb shortcake complete with a delicate Chantilly cream and preserved clementine layered between buttery biscuits. Carefully selected wine pairings will accompany each course, highlighting the tasting notes of spring.

Prior to dinner, enjoy private access to the Museum galleries – completing a perfect spring outing with friends or an evening for two.


First Course

Roasted Asparagus Soup

Spring Herb Gremolata


Second Course

Ricotta Gnudi

Salami Toscana, Asparagus, Peas, Pea Tendril

Swiss Chard Galette

Chevre, Ramps, Pickled Enoki, Sorrel Pesto, Quail Egg

Heirloom Carrot Salad

Meyer Lemon Yogurt, Favas, Foraged Greens, Radish, Almond, Red Currants


Third Course

Lamb Breast Roulade

Spring Greens, Fennel Chutney, Creamy Polenta


Fourth Course

Strawberry-Rhubarb Shortcake

Chantilly Cream, Biscuit, Preserved Clementine


​Carefully selected wine pairings will accompany each course.