There’s something about April that feels like a quiet exhale.

After the heaviness of winter and the rush of early spring, this month settles into something softer… greener… more alive. Our garden is beginning to wake up again—nasturtiums stretching toward the sun, herbs returning with purpose, and that unmistakable feeling that everything is beginning again.

This month’s Chef’s Table, Le Jardin du Printemps—“The Garden of Spring”—is inspired by that renewal. It’s a menu built around freshness, lightness, and the simple beauty of ingredients at their peak.

You’ll see it in the vibrant peas, the herbs, the delicate seafood, and even in the way each course moves effortlessly into the next. It’s spring on a plate—elegant, but not fussy… refined, but still comforting.

We begin in the garden.

A chilled spring pea velouté—bright, smooth, and just rich enough—finished with crispy prosciutto, a touch of crème fraîche, and nasturtiums from our garden. It’s fresh, clean, and the perfect opening note.

From there, we move to the Gulf—seared red snapper resting over a spring cassoulet that feels like a lighter, more playful interpretation of the classic. White beans, fava beans, and kielbasa bring depth, while pickled squash and basil pistou lift everything back into spring.

The third course is one of my favorites—a rabbit rillette and chèvre ravioli. It’s rustic meets refined, finished with a Pinot Noir reduction and crispy fried leeks for just the right amount of texture and richness.

A brief intermezzo offers a moment to pause and refresh before the entrée.

For the main course, we lean into a classic—Tournedos Oscar. Bacon-wrapped beef tenderloin, grilled and topped with lump crab and a silky Béarnaise, served alongside asparagus. It’s indulgent, elegant, and exactly what a spring celebration should feel like.

And finally, dessert…

A strawberry Grand Marnier soufflé—light, fragrant, and perfectly risen—paired with pistachio crème anglaise. It’s delicate, just slightly nostalgic, and a beautiful way to close the evening.

April Chef’s Table Menu

Le Jardin du Printemps

Chilled Spring Pea Velouté, crispy prosciutto, crème fraîche, garden nasturtiums

Seared Gulf Red Snapper over spring bean cassoulet of white beans, kielbasa sausage, fava beans, pickled squash, basil pistou

Rabbit Rillette & Chèvre Ravioli, Pinot Noir reduction, fried leeks

Intermezzo

Tournedos Oscar, bacon-wrapped beef tenderloin, lump crab, sauce Béarnaise, asparagus

Strawberry Grand Marnier Soufflé with pistachio crème anglaise

Spring menus are always some of my favorites to create. They remind me why I love cooking—the connection to the seasons, the excitement of new ingredients, and the opportunity to share that experience with you.

We would love to have you join us at the table this month.

Bon Appétit,

Chef Stacy