May Chef’s Table- “Le Belle Saison”

May is always one of my favorite times to cook. The ingredients finally start showing up the way they should—tomatoes with real flavor, fresh herbs, and vegetables that don’t need much to shine.

A lot of what you’ll see on this menu is coming straight from our garden. The basil in the first course, the nasturtiums on the snapper, and the mint on the dessert are all things we’ve been watching grow and waiting to use. It’s a small detail, but it’s one of the parts of cooking this time of year that I enjoy the most.

This menu leans into that—keeping things a little more focused and letting the ingredients speak without overworking them. There’s a natural progression through the courses, starting bright and moving into something a little more savory before finishing with something clean and simple.

May Chef’s Table Menu

Heirloom Tomato & Smoked Baby Beets, Whipped Goat Cheese, Basil, Aged Sherry, Croutes

Seared Snapper, Saffron–Citrus Nage, Spring Vegetables

Pork Rillette Brandade, Roasted Garlic, Stone Ground Mustard Jus

Apricot Lime Intermezzo

Cast Iron Seared Teres Major, Crispy Baby Yukon Potatoes, Charred Broccolini, Coffee–Molasses Demi

Lemon Verbena Panna Cotta, Spring Strawberries, Sablé Breton, Mint

We’re looking forward to sharing this one with you.

— Chef Stacy & Scott