We had dinner with Chef Jordan this past weekend – a celebration of spring.
 |
| Bradford pear blossoms |
 |
| A special bottle we’ve been saving |
 |
| The evening’s menu |
 |
| Sweet onion soup with cilantro granola |
 |
| Lump crab cake with fresh remoulade, atop shaved celery, green apple and grapes |
 |
| Asparagus and legume ragout with Gruyere toast |
 |
| Pork tenderloin with braised cabbage and red cabbage puree |
 |
| Chocolate sponge cake with chocolate fennel blood orange ganache, and candied fennel and blood orange |