It seems like we’ve all been asking ourselves the same question lately. Technically, Spring arrives today at exactly 6:45pm. But who’s counting?
Spring has a way of transforming our general outlook. Attitudes become more lighthearted. Moods are carefree. It’s that renewed feeling of springtime that makes me want to switch up my menu to match the season. Enough of cold weather comfort food. It’s time for Spring to take the plate!
There are so many choices when it comes to putting together the my spring menu. I was inspired to preserve lemons late last year, in anticipation of using them this Spring in various dishes. They’re mildly tart, but intensely lemony, and they add a wonderful, citrusy brightness to our sauces and dressings.
I also like to use locally-sourced, in-season produce, especially from our in-house hydroponic greens tower. My main rule: if it’s fresh, it’s going to be great! One of my favorites is our tower greens that I top with my own preserved lemon vinaigrette and aioli served with Seared Scallops and roasted cauliflower.
I love the fresh and flavorful textures of Spring. They get their chance to shine in dishes like my English Pea Risotto served with Smoked Duck, or Fresh Basil Broth over Chicken Breast and Israeli Couscous. And what Spring menu would be complete without Rack of Lamb? Our tender lamb Sous-Vide with fresh Herbed Potato Cake and Carrot Butter just . Yum!
So now that Spring is here, get outside and enjoy it! Stop by Brandl and dine ‘al fresco’, weather permitting, on our outdoor patio, which is covered and heated, just in case of a passing Spring shower. So start thinking ‘Spring’ and enjoy!