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La vie est belle 🌸
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Smiling through it all! Can’t believe this is my life
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Duck Leg - confit and grilled with raspberry vinegar sauce and Hakurei turnips. With a vinegar sauce inspired by Chinese three cups sauce using fresh raspberries from @rittmanorchards.  The leg is cured, confit, cooled, and finished on the grill. Lacquered and  seasoned with tellicherry peppercorn, coriander, chamomile, and garlic scape salt we made from @thaxtonfamilyfarm. Served with grilled hakurei turnips that are tossed in a black pepper and garlic oil. Summer is here @cordeliacle .
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Pea Toast 🫛 
One of our favorite spring rituals, returning each year with a slightly new expression.

This season’s version features fresh spring English peas, hand-ground into a tartare and dressed generously with olive oil, lemon, black pepper, and copious amounts of parmesan. It’s paired with whipped ricotta and served atop of our house wild ramp focaccia. Finished lovingly with toasted macadamia nuts and fresh torn mint.

A dish that’s grown with us over the years, and one of the clearest signs that spring has found its way back into our kitchen.
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