THE HERB LYCEUM

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April



Amuse


Creamy mushroom and roasted chestnut soup with rye toast points


Crispy roasted cauliflower salad with fresh parsley dressing, golden raisins, kalamata olives


Pan seared lamb chops dressed with herb pesto and saffron pea risotto


Cheese


Impossibly moist olive oil cake topped with lightly sweetened ricotta cheese

and a pistachio cardamon brittle


   Coffee : Herbal Tea



$60

BYOB

May



Amuse


Grilled artichoke with lemony Za’atar sauce

for dipping


Crispy sweet basil gnocchi dressed in a rich tomato sauce, finished with Parmesan ‘frico’ croutons and micro basil


Skillet seared bone-in pork chop topped with rosemary roasted red grapes, served over garlicky herbed fresh fiddle head ferns and new potatoes


Cheese


Coconut lemon grass rice pudding parfaits, layered with toasted coconut and ripe cherries


Coffee : Herbal Tea



$60

BYOB