“Saving it for the Spring” Monday, May 20, 2019

cocktail hour radishes, carrots and broccolini with anchovy butter Strawberry Thyme Lemonade Cocktail

one wheat berry, farmer greens, snow peas, lemon vinaigrette and cured egg yolk Rosé Wine

two gnocchi, peas, fava beans and asparagus with verde and ricotta salata   Celery and Parsley Shrub Margarita

three olive oil poached bass, roasted carrots and pea purée Rosé Wine

four cassoulet vert with lamb Sherry Smash Cocktail

five crepe cake Rosé Wine

Menu and drink pairings created and prepared by Anakaren Ibarra, sous chef at Rye