"Since beginning my culinary journey, my dedication to my craft and motivation to grow have led me to exceptional projects and experiences. I’m grateful for a profession I’m passionate about, and am proud to share my point of view and experience."
Chef Paul Larson
CHIVE BLOSSOM RANCH
FARM TO TABLE DINNER
Starters
Zingerman’s Burrata Cheese, Herb Vinaigrette, Pistachio Dust, Sugar Snap Peas,* Watermelon Radish*, Muscat Saba, Tangerine Lace *
Baby Red and Green Hot House Romaine, Shaved Midnight Moon Cheese, Roasted Garlic-Parmesan Vinaigrette, Poached Banana Fingerling Potatoes,* Haricot Vert, Grape Tomatoes
Shitake and Parmesan Fritters, Wilted Spinach,* Spring Vegetable Ratatouille*, Green Pea Shoots,* White Miso Polenta Fries
Main
Sesame Seed Phyllo Encased Salmon Wellington, Bloomfield Spinach,* Artichoke Mousse, Spring Onion Soubise,* Lemon Glazed Michigan Asparagus Tips
Spring Herb Crumb Dusted Filet of Beef, Wild Morel Gnudi, Red Wine Bordelaise, Mushroom Conserva, Butter Poached Baby Turnips,* Cassopolis Fiddle Heads
DeWeerdt Roasted Chicken, Dijon Apricot Glaze, Harissa Roasted Baby Carrots,* Semolina Cous Cous, Wilted Red Chard,* French Beans, Blistered Grape Tomatoes
Sweets
Polenta Lemon Olive Oil Cake, Whipped Honey Mascarpone, Candied Lemon, Purple Wonder Heirloom Strawberries*
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Brown Butter Almond Cream, Assorted Berries, Lemon Creme Anglaise, Almond Brittle, Whipped Topping
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Buttermilk Vanilla Bean Panna Cotta, Red Cherry Rhubarb Jelly,* Honey Toasted Granola
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Lavender Lemon Tarts- Lavender Scented Tart Shell, Rich Meyer Lemon Curd, Wild Strawberries*, Sugared Mint*
*All listed items where grown and harvested at Chive Blossom Ranch by Chef Paul Larson and staff.
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