SATURDAY SUPPERS

Here’s another great spring menu with some of my favorite ingredients to work with. The salmon tartare is perfect for entertaining, you can serve this as a passed appetizer on a crostini when your guests arrive or plated for a exciting amuse bouche. The flavors are clean and really focused showing off our beautiful local salmon. I’m a big fan of incorporating seasonal fruit into salads, we actually served this salad at my wedding with a black pepper vinaigrette. It’s fantastic so I’m bringing it back. This time of year we get some great lamb from nearby Sonoma and we’ll slow cook a whole leg that’s been marinating for about 48 hours. It’s perfect with this baby artichoke salad that’s been poached in a court bouillon. And profiteroles for dessert, yum!