Roasted Beet & Red Endive Salad

Remember that red beet and endive salad from Valentine’s Day? Well, it was so well received that I put it as the “salad” on the a la carte menu, with a few minor changes. It stayed on the a la carte menu for three months. Now, it’s May 31, and a new salad just replaced it… fitting with the current weather and season!

This was a Roasted Beet and Red Endive Salad, with Saffron Aïoli, Pumpernickel “Soil”, Sunflower Seeds, and Pea Tendrils.

Red Endive & Roasted Red Beets

Don’t they look like little sailboats?

I created this vegetarian salad for our special Valentine’s Day tasting menu. Since then, this salad has been on our a la carte menu with a few adjustments.

This is a Red Endive Salad with Roasted Red Beets, Saffron Aïoli, Pumpernickel “Soil”, Sunflower Seeds, and Micro Bull’s Blood Beet Greens.

Spring Tomato Gazpacho

If you can believe it, spring is almost fully here in NYC. It’s almost the end of April, and the farmer’s market is still very wintery. What’s up with all these root vegetables? I’m so sick of winter.

This is a Spring Tomato Gazpacho with Pickled Heirloom Cherry Tomatoes, Fiddlehead Ferns, Pea Tendrils, Sunflower Seeds, and Edible Flowers (Pansies & Nasturtium).