This is a wonderful menu that’s equally incredible served in spring, summer, winter or fall. Other than salad and dessert, it’s all cooked and served in one cast iron pan! Hearty, yet fresh and vibrant.....and sure to please.

Skillet Steak with Spring Vegetables – A steak-lover’s dream.  Perfectly seared steak, joined by the best of spring; asparagus, peas and scallions, generously drizzled with a piquant Dijon sauce sweetened with honey.  Delectable.

Nest of Baby Greens – an intricate looking but easily crafted parmesan cup hosts a mélange of spring greens, herbs, radishes and strawberries. A light strawberry vinaigrette will give the finishing touch.

Lemon Risotto – Creamy and satisfying risotto with the brightness of fresh lemon and parsley.

Rhubarb & Berry Tart Tatin- the lovely French upside down cake, with a tart & tangy twist. Simple to make but stunning to serve. A tiny scoop of vanilla bean ice cream sets it off just right.