May 25 and June 1, 2013
Freshly harvested local asparagus is to store-bought as the still warm tomatoes out of your garden are to store-bought -- it's almost not even the same vegetable/fruit! One of the local seasonal joys here in the Valley is fresh asparagus from Rinker's Orchard straight from the refrigerator on the farmhouse back porch with its honor system change box.
Come join us for an annual tradition here at Vaucluse whereby Chef Adam delightfully incorporates fresh local asparagus into each of Saturday night's five courses, including dessert!
Dinner is $66.50 per person, plus tax and gratuity. By reservation only.
Asparagus Soup, Rhubarb, Sour Cream, Parmesan Tuile
Rosette of Housemade Pasta filled with Asparagus,
Goat Cheese, Housemade Bacon, Celery Root, Bell Pepper Purée
Seared Scallop on Asparagus Celery Salad, Buttermilk Dressing
Fried Lemon Tempura Flakes
Pork Tenderloin wrapped in Prosciutto, Asparagus and Mushroom Ragout,
White Truffle Vinaigrette
Asparagus Panna Cotta, Orange Sherbet, Lemon Cake,
Cardamom Oatmeal Crumble, Caramelized White Chocolate