Aparagus, artichokes, peas, mushrooms and strawberries are the stars of this dinner. They are what I most look forward to cooking and eating come spring. This is an exciting collection of plant-based dishes that I believe will make you excited to add more vegetables to your plate.

The Menu:
Socca (French flatbread made with chickpeas) with Roasted Cherry Tomatoes, Capers, Herbs and Tahini-Roasted Artichokes with Tarragon Basil Dipping Sauce
Snap Pea Salad with Arugula, Pistachios and Lemon Vinaigrette
Caramelized Mushroom and Miso Tagliatelle
Strawberry Shortcake

Available to groups of 2 to 10

Pricing - 4-10 people: $105 ea; 3 people: $132 ea; 2 people: $158 ea