Strawberries: Sweet, Savory, and Unexpected
Strawberries are often boxed into desserts – but in spring menus, they shine just as much in savory dishes.
Photo Credit at Cat Galetti
We love using them in ways that balance sweetness with acid, salt, and texture:
- Strawberry Carpaccio | Thinly sliced strawberries layered with pistachio, aged balsamic, and shaved pecorino. It’s delicate, slightly salty, and completely unexpected.
- Pickled Strawberry | Paired with whipped plant-based feta, crushed pistachio, saba, and micro arugula, this dish hits every note – tangy, creamy, and bright.
- Sweet Spring Salad | A guest favorite with mixed greens, fresh strawberries, candied and peppered pecans, lemon-scented goat cheese, and a creamy honey dressing.
How we think about it:
Strawberries aren’t just sweet – they’re a balancing ingredient. When paired correctly, they elevate an entire dish.
Peas & Carrots: The Essence of Spring
Nothing says spring quite like peas and carrots – but we’re not serving them the way you remember.
Photo Credit at Matt Snell Photography
Instead, we focus on texture, technique, and layering flavor:
- Peas & Carrot | Roasted heirloom carrots with sweet pea pistou and everything spice – simple, but elevated.
- 3 Peas + Ravioli | A blend of snap, snow, and English peas with fava bean purée, basil oil, and shaved parmesan.
- Black Cod + Carrots | Featuring carrot in multiple forms – purée, roasted, and crumb – for a dish that’s both refined and deeply flavorful.
How we think about it:
Spring vegetables deserve more than being a side – they can be the star when treated thoughtfully.
Citrus: The Brightness Every Menu Needs
Citrus is one of the most important ingredients in spring cooking. It brings acidity, freshness, and balance to nearly every dish.
Photo Credit at Filip Wolak
You’ll see it woven throughout our menus:
- Citrusy Salmon | Served with an orange and lemon citrus onion salad, sautéed broccolini, herb risotto, and chive oil.
- Apricot Stuffed Chicken Breast | Paired with goat cheese, sage, and a citrus beurre blanc for a rich yet balanced bite.
- Lemon Basil Cheesecake | With lemon curd, basil gel, whipped cream, and strawberry sauce
How we think about it:
Citrus is the ingredient that makes everything else shine.
Fresh Herbs & Greens: Layers of Flavor
Spring herbs are at their peak – vibrant, aromatic, and essential for building depth without heaviness.
We incorporate herbs like mint, basil, parsley, and chive into nearly everything:
- Green Spring Fattoush | with romaine, asparagus, fava beans, and an abundance of fresh herbs
- Spring Pea Falafel | with minted yogurt and marinated radish
- Basil Compressed Watermelon | with chevre, pistachio dust, honey mint glaze
How we think about it:
Herbs aren’t garnish – they’re a core flavor component.
The Big Idea: Seasonality Drives Creativity
Spring ingredients naturally inspire creativity – they’re colorful, versatile, and full of contrast.
But what matters most isn’t just using what’s in season. It’s how you use it:
- Balancing sweet with savory
- Layering textures and temperatures
- Reimagining familiar ingredients in unexpected ways
That’s how you turn seasonal ingredients into memorable experiences.
Planning a Spring Event?
Spring is one of the most exciting times to design a menu – and an even better time to design a full guest experience around it.
If you’re looking to create something fresh, vibrant, and completely unique, start with what’s in season – and build from there.
Because when ingredients are this good, the possibilities speak for themselves.
