The spring season has arrived, bringing with it our highly anticipated spring menu! From our chefs to our sales team, everyone has been itching to share their favorites from this release. Guests can expect lots of locally inspired dishes and seasonally inspired cocktails at their next event, wedding, gala, or celebration.
For Starters
Our team loves crafting tasty small bites and hors d'oeuvres (almost as much as the taste-testing process). Ashley Durant, our Executive Sous Chef, is loving our new Bacon & Smoked Gouda Stuffed Shishito Peppers because they feel like an “elevated jalapeño popper”. The gluten-free Ancho Chili Chicken Flautas with Cotija and Avocado Crema have become a sensation among our team members. Adam Purkey, our Business Development & Event Manager, especially loves the presentation of the flautas and the flawless drizzle of crema, salsa, and guacamole. Isa Todd, our Event Producer, raises a very important question: “Who doesn’t love a good taquito?”
Oh, and everyone is in agreement that the Sweet Pea, Smokey Cashew Cheese & Pickled Radish appetizer is a gorgeously colorful and delicious vegan option.
Sticking to Our Roots
It’s important to our chefs that we infuse our menus with an authentic sense of the PNW. Ashley Durant, says, “The interesting thing about developing a spring menu in our region is that while we do showcase fun spring produce - like asparagus, rhubarb, fava beans, and leafy greens – our Seattle springs are still relatively cold and dark, so we also want to continue to provide warm and cozy options, like our new soup starter.”
Speaking of which, our new French Onion Soup with Gruyère Tuile has become a huge hit among our teams. Our Event Manager, Libby Williamson, appreciates its departure from the traditional first course salad. Meanwhile, Emily Schiller, our Director of Sales, simply can't get enough of the deliciously cheesy and crunchy topping. Who can blame her?
The Main Event
We've carefully considered every guest when crafting this season's entrees. Our team is particularly excited about one of our vegan and gluten-free offerings: the Grilled Eggplant with Lemon Tofu Ricotta, Marinara, Crushed Fava Bean & Basil Purée, and Pine Nuts. Yum! Ashley Durant shares her favorite entree of the season: the Seared Thyme Brined Chicken Breast with Rosé & Pink Peppercorn Gastrique. What initially started as a dish for a custom menu has become a must-have featured item on our spring menu.
Delightful Sips
Infusing our cocktail menu with fresh, seasonal ingredients and flavors is one of our all time favorite things to do. Adam Purkey recently hosted a client tasting and was amazed at how much they loved our Hugo Spritzes! This cocktail, featuring Elderflower Liqueur, Brut, Soda Water, garnished with a Mint Sprig and Lemon Wheel, has become one of our new favorites. Our team is also partial to the Basil Gimlet featuring Vodka, Basil Syrup, Lime Juice, garnished with a Basil Leaf and the perfect dash of flaky Sea Salt.
Sweet Treats
Everyone deserves a sweet treat at the end of the night! The Fromage Blanc Panna Cotta with Fresh Strawberries is hands down one of the best additions to our spring menu. Isa Todd loves that while the panna cotta is rich and creamy, the fresh strawberries add a light and refreshing element to the dessert. Other fan favorites include our Hibiscus Ganache Cake Bites, Sweet Blueberry Polenta Cake, Strawberry Rhubarb Turnovers, and classic Key Lime Tartlets.
Spring is one of our favorite times of the year because we get the chance to provide our award-winning service to so many amazing local arts and nonprofit organizations. We’re looking forward to the upcoming gala season and serving these delicious bites in support of great causes!
Photo Credits:
Written March 2024.
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