April 11, 2006

Roast Chickens & Cheese


Shagbark Hickory Nuts


Oven-Roasted Chickens
with Meyer Lemons
and Force du Basque Salt

Roasted Red Potatoes

Sauteed Spring Asparagus
with Pepper, White Ponzu and Soy Sauce

Sauteed Purple Sprouting Broccoli
with Shouten Soy Sauce


Cheese Plate

Cheese Plate:

Cravot
Sot la trape
Alpage Prattigau
Tronchetto di Capra al miele
Bergblumenkase


Served with Della Fattoria Semolina Bread and La Barratte des Gourmets Butter

Shagbark Hickory Nuts

Chickens

Asparagus



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