Once again, Chef Elise takes time out from her busy schedule at Chicory to visit us at BSC, this time with a vegetarian menu that is sure to delight! Her line up starts with Burrata with Marinated Spring Vegetables, Strawberries and Mint, an edible welcome to the season. The main dish is a Spanish Tortilla with Spring Potatoes served with Asparagus, Parsley, and Garlic Aioli Salad. Dessert is Strawberry-Rhubarb Shortcakes with Tarragon and Herbsaint Cream, a surprising riff on the traditional dish.
Complementary wine pairing. Note: This class is vegetarian.
