Spring is menu planning season at The Cookery. We spend the majority of our winter cooking, whether it's a casual weeknight dinner or a holiday feast. When we reopen in May, we start testing out some of our recipe finds from the winter. Not every recipe translates from a home kitchen to a restaurant kitchen, so when we find one that does, we get pretty excited! We spend a few weeks testing and perfecting, and then finish with a final sit down taste test at the end to make our final choices.
This year, we're featuring two new salads- the first is a farro salad with roasted beets and carrots, tossed in our house mustard dill vinaigrette dressing and topped with shaved parm. The second is a fresh herb and peanut salad with mint, cilantro, cabbage, red pepper, greens, crushed peanuts and pickled carrots.
On our dinner menu, we've updated our salmon - topped it with a roasted beet, citrus and kalamata salad and finished with mint cream. Our ribeye is served with balsamic braised carrots and shallots and mashed potatoes, almost like a deconstructed beef stew. And we've added a grain bowl - sautéed vegetables with a brown, black and red rice blend, topped with peanut dressing and pickled carrots and onions.
We're excited to share our new recipes with you! Stop in and tell us what you think.