What’s “Cooking” Today
Salads, but these are anything but boring:
La Quercia Prosciutto with wilted spring greens, sweet and salty pine nuts & saba
This is some of the tastiest prosciutto I’ve ever eaten and it’s made right here in the United States! Iowa to be exact. These farmers of La Quercia were inspired to make the best prosciutto after taking a trip to Italy and sampling some of the finest cured meats in the world. They certainly have succeeded, so if you can get your hands on some, I promise you’ll thank me.
Shaved local asparagus with cracked hazelnuts and "Sofia" goat cheese
House smoked trout with beets, mache and preserved lemon creme fraiche
Warm potato terrine, crispy pig's ears, wild watercress & grilled ramp gribiche